Convection Cooking on Multiple Racks
For best results, bake foods onone rack at atime as described inthis manual. However,
very good results can be obtained when baking quantities of foods on multiple racks. Quantity cooking provides both time and energy savings.
The convection oven is suggested for most multiple rack cooking, especially three rack cooking, because the circulating heated air results in more even browning than radiant. For tworack cooking, the radiant bake oven provides verygood baking results especially 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, rolls, biscuits, muffins, pies, frozen convenience foods, 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.
•For two rack baking, rackpositions #20 and 4 are best for most baked products but positions #2 and 4 also provide acceptable results.
•Forthree rackbaking use positions #1,3o and4. One exception is pizza. (Seepage 17.)
•Since foods onpositions #1and 4 will usually be done before foods on 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 more minutes. Frozenpies and pizzas, 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 in shiny aluminum pans should be placed on cookie sheets and baked on rack positions #1, 3o and 4.
•Cookiesheets should beplaced lengthwise, front to back, infront of the fan for more even browning.
•Oven meats are recommended for energy conservation. Use rack positions #1 and 30 or #20 and 4.
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