Convection Cooking on Multiple Rack (Models S156 and S161 Only)
For best results, bake foods on one rack at a time as described in this manual. However,very good resultscan be obtained when baking quantitiesof foods on multipleracks.Quantitycooking providesboth timeand energysavings.
The convectionoven is suggestedfor most multiplerack cooking,especiallythree
rack cooking, because the circulating heated air resultsin more even browning than radiant.For two rackcooking,the radiantbakeoven providesvery good baking
resultsespeciallywhen panscan be staggered,as with layer cakesand fresh pies.
Many foods can be prepared on three racks at the same time. These are just a few examples:cookies, cupcakes,rolls, biscuits,muffins,pies,frozen convenience foods,pizzas,appetizers,and snackfoods.
To obtain the bestresultsin multiplerack cooking,follow thesesuggestions:
•Usetemperatureand timesin this manualas a guidefor bestresults.
•Fortwo rackbaking,rackpositions#2oand 4 are bestfor mostbaked products but positions#2 and 4 also provideacceptableresults.
•For three rack baking use positions#1, 3o and 4. One exception is pizza. (See page 27)
•Since foods on positions #1 and 4 will usually be done before foods on
position#3o, additionalcooking time will be neededfor browningfoods on the middlerack.An additionalminuteisneededfor thinfoodssuchas cookies. For foods such as biscuits, rolls, or muffins, allow 1 to 2 more minutes. Frozen pies and pizzas, which should be baked on a cookie sheet, need about 2 to 4 more minutes.
•Staggersmall pans,suchas layer cake pans,in the oven.
•Frozenpies in shinyaluminum pansshouldbe placedon cookie sheetsand bakedon rackpositions#1,3o and 4.
•Cookie sheets should be placed lengthwise, front to back, in front of the fan for more even browning.
•Oven mealsare recommendedfor energy conservation.Use rack positions #1 and 3o or #2o and 4.
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