Traditional Cooking
FOOD |
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Frozen pies, large roasts, turkeys, | 1 or 2 |
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angel food cakes |
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Bundt cakes, most quick breads, | 2 |
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yeast breads, casseroles, meats |
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Cookies, biscuits, muffins, cakes, | 2 or 3 |
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nonfrozen pies |
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Convection Cooking |
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OVEN SETTING | NUMBER OF | RACK | |
| RACKS USED | POSITION(S) | |
Bakeware
The bakeware material affects cooking results. Follow manufacturer’s recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide.
BAKEWARE/ | RECOMMENDATIONS |
RESULTS |
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Light colored | ■ Use temperature and time |
aluminum | recommended in recipe. |
■Light golden crusts
■Even browning
Convect Bake | 1 | 1, | 2 or 3 |
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Convect Bake | 2 | 2 and 4 | |
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Convect Bake | 3 | 1, | 3 and 5 |
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BAKEWARE
Dark aluminum and other bakeware with dark, dull and/or nonstick finish
■Brown, crisp crusts
■May need to reduce baking temperatures 25°F (15°C).
■Use suggested baking time.
■For pies, breads and casseroles, use temperature recommended in recipe.
■Place rack in center of oven.
To cook food evenly, hot air must be able to circulate. Allow 2" (5 cm) of space around bakeware and oven walls. Use the following chart as a guide.
NUMBER | POSITION ON RACK |
OF PAN(S) |
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1Center of rack.
2Side by side or slightly staggered.
3 or 4 | Opposite corners on each rack. Make sure |
| that no bakeware piece is directly over |
| another. |
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Insulated cookie | ■ | Place in the bottom third of oven. | |
sheets or baking | ■ | May need to increase baking time. | |
pans | |||
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■Little or no bottom browning
Stainless steel | ■ May need to increase baking time. |
■Light, golden crusts
■Uneven browning
Stoneware | ■ Follow manufacturer’s | |
■ | Crisp crusts | instructions. |
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Ovenproof | ■ May need to reduce baking | |
glassware, ceramic | temperatures 25°F (15°C). | |
glass or ceramic |
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■ | Brown, crisp |
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| crusts |
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