■WHEN USING THE
OVEN IN ANY MODE
Never use aluminum foil
to cover the oven racks
or to line the oven. It can
damage the oven and cause a
fire hazard if heat is trapped
under it.
RACK POSITIONS
LARGE MAIN OVEN
One Rack Baking
•When baking on one rack, best results are obtained in the bake mode
(see Bake).
•When roasting a turkey or a large piece of meat, convection bake may
be used. Rack #2 is the most appropriate rack.
Two Rack Baking
•Racks #2 and #5 are most appropriate when using the convection
bake mode. Pans should not be staggered but the baking pan on rack
#5 should be placed on rack #2 directly under the one on rack #5.
•This may be used for cakes, cookies, biscuits and other foods for which
two rack baking is desirable.
•When several casseroles , frozen pies or cakes are to be baked, use
racks #2 and #5.
•These two racks can also be used for a large oven meal.
Three Rack Baking
•When several sheets of cookies are to be baked, bake them on racks
#1, #3,and #5. Place the baking sheets directly on top of each other on
the respective racks to allow air to flow around the baking sheets.

TIPS FOR CONVECTION BAKE

Convection Bake

Page 26
PREHEATING THE OVEN
Many foods such as meat, poultry,
casseroles, or other long cooking
foods cook well without preheating
the oven. See your recipe for pre–
heating recommendation. Preheating
time depends on the temperature
setting and the number of racks in
the oven.
HIGH ALTITUDE
BAKING
When baking at high altitudes, in
either BAKE or CONVECTION•
BAKE, recipes and baking times vary.
For accurate information, write the
Extension Service, Colorado State
University, Fort Collins, Colorado
80521. There may be a cost for the
bulletins. Specify the type of
information you want (example:
cakes, cookies, breads, etc.).
CONDENSATION
It is normal for a certain amount of
moisture to evaporate from the food
during any cooking process. The
amount depends on the moisture
content of the food. The moisture
will condense on any surface cooler
than the inside of the oven, such as
the control panel.
CAUTION
SECTION FIVE: USING THE OVEN
BAKEWARE
Type
• Aluminum bakeware gives the best browning results.
• Cookie sheets should have low sides; use aluminum commercial
half-sheets or professional cooking utensils.
Placement
• For better browning, utensils such as cookie sheets, jelly roll pans
and rectangular baking pans should be placed crosswise on the rack
with the shorter sides on the right and the left. This allows the air
to circulate freely.
• When baking on more than one rack, pans should not be staggered.