Forbest results,bakefoodson one rackat a time as describedinthis manual. However, very good results can be obtained when baking quantities of foods on multiple racks. Quantity cooking provides both time and energy savings.
Convec_ Bake is suggested for most multiple rack cooking, especially three rack cooking, because the circulating heated air resultsin more even browning. For two rack cooking, the conventional bake oven provides very good baking resultsespecially when pans can be staggered, such as with layer cakes and fresh pies.
Many foods can be prepared on three racks at the same time. These are just a few examples: cookies, cupcakes, rons, biscuits, muffins, pies, pizzas, appetizers, and snack foods.
To obtain the best results in multiple rack cooking, follow these suggestions:
•Use temperature and times in this manual as a guidefor best results.
•Fortwo rackbaking, rackpositions#2o and 4 are bestfor mostbaked productsbut positions#2 and 4 also provideacceptableresults.
•Forthree rack bakinguse positions#1, 3o and 4. One exceptionis pizza. (See p. 23.)
•Sincefoodson positions#1 and4 willusuallybedonebeforefoods on position#3o,
additionalcookingtime willbe needed for browningfoods on the middle rack. An additionalminute is needed for thin foods such as cookies. For foods such as
biscuits,rolls,or muffins,allow1 to 2 more minutes. Frozenpiesand pizzas,which shouldbe baked on a cookiesheet, need about2 to 4 more minutes.
•Staggersmall pans,such as layer cake pans, in the oven.
•Frozenpies in shinyaluminum pansshouldbe placed on cookiesheets and baked on rack positions #1, 3o and 4.
•Cookiesheets should be placed lengthwise, side to side, in front of the fan for more even browning.
•Oven mealsare recommended for energy conservation. Use rack positions #1 and 30 or #2o and 4 and Convect Roast.
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