OVEN USE
Converting Recipes to Convection Baking
Low sided baking utensils will give the best results as the hot air can reach all sides of the food easier. The oven tem- perature can be left the same as the recipe and the food cooked a shorter period of time. The temperature can be lowered 25ºF to 50ºF and the food will probably take the same length of time to cook as the recipe states. If you find that food is adequately browned on the outside, but not done in the center, lower the temperature another 25ºF and add to the baking time. When reducing the temperature always check the food for doneness, a minute to two before the minimum time stated in the recipe, as time can always be added. Some recipes will cook faster then 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 Baking
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 the shape as they all affect the baking time, the palatability and the appearance of the finished product.
Metal bakeware (aluminum, steel and cast iron) all result in the fastest cooking time and the best end product. Aluminum pans work well 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 less intensive cooking surface. Cookie sheets with only one edge will give the best results, as the heated air can circulate all around the sides of the food. For roasting use the bottom of the broil pan and elevate the meat on a metal roasting rack.
Baked items cook more quickly and evenly if they are indi- vidually smaller in size, i.e. two or three small foods do bet- ter than one large piece. When single food items are baked, always center the food on the rack. If several foods are being baked, space them evenly on the rack or racks.
CONDENSATION
During any cooking process there is a certain amount of moisture that evaporates from the food. The amount of moisture that condenses on the oven depends on the mois- ture content of the food. The moisture will condense on any surface that is cooler than the inside of the oven. While baking with an extremely moist food product in the oven, condensation may collect on the control panel or the top of the door.
TO GET THE BEST RESULTS
Baking
•Follow the recipe amounts and ingredients, including the size and shape of the baking utensil recommended in the recipe.
•Do not open the oven door often, use the interior oven light and look through the window. All Dual Fuel ovens have been designed with large windows for easy bake checks.
•Do not use the oven for storage, especially when baking in the oven. Extra utensils, not being used for baking, can affect the food product, the baking time, the brown- ing and end result.
•If you are using glass utensils, lower the temperature 25ºF.
•Use a minute timer, set it for the minimum time sug- gested in the recipe.
Convection Baking
•Follow the first three recommendations above.
•Metal utensils give better results in convection, than glass baking utensils. If you use glass, it usually is not necessary to lower the temperature an additional 25ºF.
•Use a minute timer, set it for less than the minimum time suggested in the recipe, the first time you use a recipe in the convection mode. Be sure to note the new baking time on your recipe, for future reference.
•Be sure to read the basic information on convection before using the oven for the first time.
•Keep in mind that convection baking results vary, depending on type of product. In many cases, standard bake yields superior results over convection.
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