Section Five: USING THE COOKTOP
ConvectionBake
TIPS FOR CONVECTION BAKE
Preheating the Oven
Preheat the oven before cooking any foods, including large pieces of meat or poultry. See your recipe for preheating recommendation. Preheating time depends on the temperature setting and the num- ber of racks in the oven.
Temperature Setting
When using Convection Bake, reduce the temperature recom- mended in the recipe by 25°F. When roasting meats, check internal temperature prior to time recommended by recipe to prevent over cooking. When roasting meats in convection, do not reduce temperature setting.
High Altitude Baking
When baking at high altitudes, in either BAKE or CONVECTION BAKE, recipes and baking times vary. For accurate information, write the Extension Service, Colorado State University, Fort Collins, Colorado 80521. There may be a cost for the bulletins. Specify the type of information you want (example: cakes, cookies, breads, etc.).
RACK POSITIONS
Large Main Oven
One Rack Baking
•When baking on one rack, best results are obtained in the bake mode (see Bake).
•When roasting a turkey or a large piece of meat, convection bake may be used. Rack #2 is the most appropriate rack.
Two Rack Baking
•Racks #2 and #5 are most appropriate when using the convection bake mode. Cake pans should be staggered on racks #2 and #5. Cookie sheets should be placed on rack #2 directly under the one on rack # 5.
•This may be used for cakes, cookies, biscuits and other foods for which two rack baking is desirable.
•When several casseroles , frozen pies or cakes are to be baked, use racks #2 and #5.
•These two racks can also be used for a large oven meal.
Three Rack Baking
•When several sheets of cookies are to be baked, bake them on racks #1, #3,and #5. Place the baking sheets directly above each other on the respective racks to allow air to flow around the baking sheets.
Bakeware Type
•Aluminum bakeware gives the best browning results.
•Cookie sheets with only two sides give the best results. Aluminum commercial
Condensation
It is normal for a certain amount of moisture to evaporate from the food during any cooking process. The amount depends on the moisture content of the food. The moisture will condense on any surface cooler than the inside of the oven, such as the control panel.
Placement
•For better browning, utensils such as cookie sheets, jelly roll pans and rectangular baking pans should be placed crosswise on the rack with the shorter sides on the right and the left. This allows the air to circulate freely.
•When baking on more than one rack, cookie sheets should not be staggered; round cake pans should be staggered.
CAUTION | ■ WHEN USING THE OVEN IN ANY MODE |
Never use aluminum foil to cover the oven racks or to line | |
the oven. It can damage the oven and cause a fire hazard if | |
| heat is trapped under it. See Page 3. |
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