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Using the Convection Oven
Wall Oven
Adapting recipes
You can use your favorite recipes in the convection oven.
When baking, reduce baking temperature by 25°F.
No need to preheat when cooking longer than 15 minutes.
Use pan size recommended.
Some package instructions for frozen casseroles or main dishes have been developed using commercial convection ovens. For best results in this oven, preheat the oven and use the temperature on the package.
For more information on adapting recipes, see the Convection Cookbook.
Multi-shelf baking
When convection baking with only 1 shelf, follow the shelf positions recommended in the Baking or Roasting section.
Because heated air is circulated evenly throughout the oven, foods can be baked with excellent results using multiple shelves.
27″ Ovens
When baking on 3 shelves, divide the oven into thirds by placing the offset shelf in the third (C) shelf position and the straight shelves in first
(A) and fourth (D) shelf positions.
For
30″ Ovens
When baking on 3 shelves, place one shelf in the bottom (A) position, one on the third (C) position and one in the 5th (E) position.
D
C
A
E
C
A
Cookware for convection cooking
22
Before using your convection oven, check to see if your cookware leaves room for air circulation in the oven. If you are baking with several pans, leave space between them. Also, be sure the pans do not touch each other or the walls of the oven.
Paper and Plastic
Metal and Glass
Any type of cookware will work in your convection oven. However, metal pans heat the fastest and are recommended for convection baking.
Darkened or
Glass or ceramic pans cook more slowly.
When baking cookies, you will get the best results if you use a flat cookie sheet instead of a pan with low sides.
For recipes like