Operation - Oven

Convection baking uses some heat from the top

Convection Bake and a lot from the bottom elements as well as heat circulated by the convection fan. The Convection Bake mode is well-suited for baking large quantities of food on multiple racks. It can be used to prepare cookies, pies, cupcakes, past- ries, breads, snack foods and appetizers among other items. The benefits of Convection Baking include: .

•Slight decrease in cooking time

•Three rack cooking (more even browning)

•Higher Volume (yeast items rise higher)

•Cook more items at once

Table 4: Convection Baking Chart

Food

Item

Rack

Temp.* (oF)

Convection Bake

Position

(preheated oven)

Time** (min)

 

 

 

 

 

 

 

 

Cupcakes

3

325

17-19

Cake

Bundt Cake

2

325

37-43

 

Angel Food

1

325

35-39

 

 

 

 

 

Pie

2 Crust, fresh, 9”

2

350-400

45-55

2 Crust, frozen fruit, 9”

2

350

68-78

 

 

 

 

 

 

 

Sugar

3

325-350

6-11

Cookies

Chocolate Chip

3

325-350

8-13

 

Brownie

3

325

29-36

 

 

 

 

 

 

Yeast bread, loaf, 9x5

2

350

18-22

 

Yeast rolls

3

350-375

12-15

Breads

Quick bread, loaf, 8x4

2

325-350

45-55

 

Bisuits

3

350-375

11-15

 

Muffins

3

400

15-19

 

 

 

 

 

Pizza

Frozen

3

375-425

23-26

Fresh

3

400-425

12-15

 

 

 

 

 

 

*The convection bake temperature is 25°F less than recommended on packages or recipes. The temperature in this chart has been reduced 25°F.

**This chart is a guide. Actual times depend on the mixes or recipes baked. Follow recipe or package directions and reduce temperature appropriately.

For Best Results:

•Reduce recipe temperature by 25° F. Refer to Convection Baking chart.

•Place food in low-sided, uncovered pans such as cookie sheets without sides.

•Center baking pans side to side on the oven rack.

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