Pan Placement Tips
•When using large (15" x 13") flat pans or trays that cover most of the rack, rack positions 2 or 3 produce the best results.
•When baking on more than one rack, it is recommended to use one of the convection modes and the 2nd and 4th position or the 3rd and 5th position for more even baking. When baking on three racks, use any combination of positions 2,3, 4, and 5 for more consistent results. •Stagger pans in opposite directions when two racks and several pans are used in
conventional bake. If possible, no pan should be directly above another.
•Allow 1½ to 2 inches of air space around all sides of each pan for even air circulation.
baking Tips
Because of variations in food density, surface texture and consistency, some foods may be prepared more successfully using the conventional bake setting. For this reason, conventional baking is recommended when preparing baked goods such as custard. The user may find other foods that are also prepared more consistently in conventional bake. This is perfectly normal.
1.As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25 F and the cooking time by approximately 10 to 15%.
2.Some recipes, especially those that are homemade, may require adjustment and testing when converting from standard to convection modes. If unsure how to convert a recipe, begin by preparing the recipe in conventional bake. After achieving acceptable results, follow the convection guidelines listed for the similar food type. If the food is not prepared to your satisfaction during this first convection trial, adjust only one recipe variable at a time (cooking time, rack position, or temperature) and repeat the convection test. Continue adjusting one recipe variable at a time until satisfactory results are achieved.
3.Make sure the oven racks are in the desired position before you turn the oven on.
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4.Do not open the door frequently during baking. Look through the door window to check doneness whenever possible. If you must open the door, the best time is during the last quarter of the baking time.
5.Bake to the shortest time suggested and check for doneness before adding more time. For baked goods, a stainless steel knife placed in the center of the product should come clean` when done.
6.Use the pan size and type recommended by the recipe to ensure best results. Cakes, quick breads, muffins, and cookies should be baked in shiny, reflective pans for light, golden crusts. Avoid the use of old, darkened pans. Warped, dented, stainless steel and
Multiple Rack Baking
A major benefit of convection cooking is the ability to prepare foods in quantity. The uniform air circulation makes this possible. Foods that can be prepared on two or three racks at the same time include: pizza, cakes, cookies, biscuits, muffins, rolls, and frozen convenience foods.
For 3 rack baking, use any combination of rack positions 2, 3, 4, and 5. Remember that the racks are numbered from bottom to top. For 2 rack baking, use rack positions 2 and 4 or positions 3 and 5.
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