U S I N G Y O U R O V E N
The moisture will condense on any surface that is cooler than the inside of the oven, such as the control panel or the top of the door.
CONVECTION BAKE
Convection Bake is baking with a fan at the back of the oven circulating the hot air in a continuous pattern around the food. This circulating hot air heats and browns the surface of the food more effectively than in a standard oven. This allows most foods to be cooked at lower oven temperature or in less time, if baked at the regular temperature. The air is re- circulated and reheated. Uncovered, longer cooking foods such as large pieces of meat or other foods that can be cooked in low sided baking utensils or air leavened foods, are where you will see the most savings in cooking time. Using multiple rack at the same time will achieve a good time saving, as you can cook more food at the same time. The number of recipes requiring preheating of the oven is reduced considerably because the heat reaches the food faster as the hot air circulates around the food.
FOODS SUITABLE FOR CONVECTION BAKE
Air Leavened Foods (angel food cake, soufflés, cream puffs, meringue shells)
Appetizers Breads Main Dishes
Oven Meals (1 to 4 racks) Cookies
Pies Poultry Roasts
CONVERTING RECIPES TO CONVECTION BAKE Low sided baking utensils will provide the best results, as the hot air can reach all sides of the utensil easier. The oven temperature can be left the same as the recipe and the food cooked a shorter period of time. The temperature can be lowered 25°F to 50°F and the food will probably take the same length of time to cook as the recipe states. If you find that food is
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adequately browned on the outside, but not done in the center, lower the temperature another 25°F and add to baking time. When reducing the temperature always check the food for doneness, a minute or two before the minimum time stated in the recipe, as time can always be added. Some recipes will cook faster than others. There is no way to predict exactly how long each recipe will take when you convert it to convection.
Convection will be easier to use after you have used it a few times as you will begin to understand the way it bakes.
SELECTING UTENSILS FOR CONVECTION BAKE Cooking by convection does not require any specially designed baking utensils. You probably have many utensils in your kitchen that are suitable to use. When choosing a baking utensil, consider the material, the size and shape as they all affect the baking time, the appearance of the finished product.
Metal bake ware (aluminum, steel and cast iron) all result in the fastest cooking time and the best end product. Aluminum pans work best for all types of baked goods. For the best browning, use a pan with a dark or dull finish that absorbs heat, when baking pies and breads. A shiny finish works best for cakes and cookies, since it reflects some of the heat and provides a tenderer surface. Cookie sheets with only one lip will give the best results, as the heated air can circulate all around the sides of the food.
For roasting, use bottom of the broil pan and elevate the meat on a metal roasting rack. Glass-ceramic or glass utensils do not conduct heat as well as metal, but they can be used. Use them for foods that do not require a dark brown crust or crisping, such as soufflés.
Baked items cook more quickly and evenly if they are individually smaller in size, i.e. two or three small foods do better than one large piece. When single food items are baked, always center the rack. If several foods are being baked, space them evenly on the racks.
RACK POSITIONS
One to four racks can be used simultaneously during convection baking. Place the rack(s) in the desired position before turning the oven on. Store the unused racks out of the oven.
Rack position 2 (second from bottom) will probably be used the most for single rack convection baking.
When baking on more than one rack you do not need to stagger the pans. Allow at least 1” of space between the oven walls and the pans so the heated air can circulate. Pans should be placed in the center of the oven, stacked above each rack.
REGULAR BAKE
Bake is baking with hot air; there is no fan. The air movement comes from natural convection as the air heats, it moves to the top of the oven. This oven mode is the same as you have been using for baking on one or two racks.
FOODS SUITABLE FOR BAKE
Appetizers
Pies, Cakes
Breads
Desserts
Main Dishes
Oven Meals (1 to 2 racks)
Poultry
Roasts
CAUTION: Aluminum foil should never be used to cover the oven racks or to line the oven bottom. The trapped heat can damage the porcelain and the heated air cannot adequately reach the food being baked.
RACK POSITIONS
One or two racks can be used simultaneously during bake. Place the rack(s) in the desired position the before turning the oven on. Store any unused racks out of the oven.
