Operation - Oven
Table 4: Convection Baking Chart
Food | Item | Rack | Temp.* (oF) | Convection Bake | |
Position | (preheated oven) | Time** (min) | |||
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| Sugar | 3 | |||
Cookies | Chocolate Chip | 3 | |||
| Brownie | 3 | 325 | ||
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| Yeast bread, loaf, 9x5 | 2 | 350 | ||
| Yeast rolls | 3 | |||
Breads | Quick bread, loaf, 8x4 | 2 | |||
| Bisuits | 3 | |||
| Muffins | 3 | 400 | ||
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Pizza | Frozen | 3 | |||
Fresh | 3 | ||||
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*The convection bake temperature is 25°F less than recommended on packages or recipes. The temperature in this chart has been reduced 25°F.
**This chart is a guide. Actual times depend on the mixes or recipes baked. Follow recipe or package directions and reduce temperature appropriately.
For Best Results:•Reduce recipe temperature by 25° F. Refer to Convection Baking chart.
•Place food in
•Center baking pans side to side on the oven rack.
Broiling uses intense heat radiated from the
Broilupper element. The Broil mode is best suited to cooking thin, tender cuts of meat (1” or less), poultry and fish. It can also be used to brown breads and casseroles. Always broil with the door closed.
The benefits of Broiling include:
•Fast and efficient cooking
•Cooking without the addition of fats or liquids
•Browning as the food cooks
For Best Results:
•Preheat oven
•Steaks and Chops should be at least 3/4” thick
•Brush fish and poultry with butter or oil to prevent sticking
•Use the broil pan and grid included with your range
•Do not cover the broiler grid with foil. It is designed to drain fats and oils away from the cooking surface to prevent smoking and spattering
•Turn meats once halfway through the recommended cooking time (see Broil Chart for examples).
•When top browning casseroles, use only metal or glass ceramic dishes such as Corningware®.
•Never use
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