Forbest results,bakefoodson onerackat a time as describedin this manual. However, very good results can be obtained when baking quantities of foods on multiple racks. Quantity cookingprovides both time and energy savings.
Convect Bake is suggested for most multiple rack cooking, especially three rack cooking, becausethe circulatingheatedair resultsin more evenbrowning. Fortwo rack cooking, the conventiona_bake ovenprovidesvery goodbakingresults especiallywhen pans can be staggered, such as with layer cakes andfresh pies.
Many foods can be prepared on three racks at the same time. These are just a few examples: cookies, cupcakes, rolls, 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 guide for best results.
•Fortwo rack baking,rackpositions#2o and4 are bestfor most baked productsbut positions #2 and 4 also provide acceptable results.
•Forthree rackbakingusepositions#1,30 and4. One exceptionispizza. (See page 21 .)
•Since foodsonpositions#1 and4 will usuallybe donebeforefoodson position#3o, additional cooking time will be needed for browning foods on the middle rack. An additional minute is needed for thin foods such as cookies. For foods such as
biscuits, rolls,or muffins,allow 1to 2 moreminutes. Frozenpies andpizzas,which should be baked on a cookie sheet, need about 2 to 4 more minutes.
•Stagger small pans, such as layer cake pans, in the oven.
•Frozen pies inshinyaluminumpans should be placedon cookiesheets andbaked on rack positions #1, 30 and 4.
•Cookiesheets shouldbe placed lengthwise,side to side, in frontof the fan for more even browning.
•Oven mealsare recommendedfor energyconservation. Userackpositions#t and 3o or #2o and 4 and Convect Roast.
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