• Use the Convect Roast Pad for bestresults.
•Preheatingthe oven is not necessary.
• Follow package recommendationsfor oventemperature,foil covering and use of
cookiesheets.Cooking timeswill be similar. Seechart belowfor someexceptions
andexamples.
• Centerfoodsin the oven.If morethan one food item is being cookedor if foods are
beingcooked on multiple racks, stagger foods for proper air circulation.
• Most foods are cooked on rackposition #3o.
• For multiple rack cooking, use racks #1, 3o and 4. However, pizzas should be
placedon cookiesheets and cooked on rack position#20,3 and 4.
Hereare afew examples of times and temperatures
CONVECTROAST CONVENTIONAL
OVENNOT PREHEATED BAKE** PREHEATED
Frozen Rack ....
ConvenienceFoods POsition* Temp.°F Minutes , Temp.° F Minutes***
Chicken,fried 30 . ,375° 40-45 375° 40-45
,[.... ]
• } • I t
Fish,sticks 3 400°13-18 I 400° 15-20
i
Pizza 30400° "12-15 4000 , 12-15
* An "o" after a rack number implies that the offset rack shouldbe used.
** Conventionalbake uses the Bake Pad.
*** The times given are based on specificbrands of mixes or recipes tested.
Actualtimes willdepend on the ones you cook.
Note: Convectroastingtimeswil{be similartothe conventionaltimes becausethe oven
is not preheated. The time savings comes from not havingto preheat the oven.
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