Two Rack Baking | • Rack levels #2 and #5 may be used when baking on two levels. Foods such as |
| cookies and biscuits work well using these two racks. Casserole dishes may |
| also be baked using these two levels. |
Three Rack Baking | • If |
Bakeware Placement | Secondary Oven (48" Models) |
| • Baking on rack #3 will result in the best product. When additional height is |
| needed, rack #2 may be used. The use of rack #2 with pies will result in a crisp |
| bottom crust without over baking the top. |
| • If two rack baking is desired in this small oven, use racks #2 and #5. For best |
| results, stagger baking pans front to rear with the pan on rack #2 toward the rear |
| and the pan on rack #5 toward the front. |
| • Allow at least 1" of space between the pans and the oven walls so heat can cir- |
| culate around each pan. |
| • Stagger bakeware so that one is not directly above another. Allow |
| above and below each pan. |
Convection
Cooking with
Convection
Convection Baking
Converting Conventional Baking to Convection Baking
There are many advantages to cooking with convection. In the convection system, a fan in the back of the oven moves heated air evenly around the oven. The moving air provides even heat so foods can be placed on any rack level with consistent results. Multiple racks of foods can be cooked or large quantities of foods can be cooked at the same time. Foods will cook thoroughly without having to rotate pans.
Low, shallow bake ware should be used with convection cooking. This allows the heated air to circulate around the food. Pans with high sides or pans that are cov- ered are not suitable for convection cooking because high sides or lids prohibit the warm air from circulating around the food.
Your favorite pans and cookware can be used for convection cooking provided they have low sides to allow the heated air to circulate around the food. Any food cooked uncovered will brown evenly and form a nice crust. Foods in covered dishes (casse- roles, pot roast) or delicate custards do not benefit from convection cooking.
Time can be saved by baking an entire batch of cookies at the same time. The cook- ies will bake evenly and be done all at once. The baking time may be shorter due to the warm circulating air. For small items such as cookies, check to see if they are done one to two minutes before the recipe time. For larger baked items such as cakes, check five to six minutes before the time indicated on the recipe.
Convection cooking of meat and poultry will result in foods that are brown and crispy on the outside and moist and juicy on the inside. Large meat or poultry items may cook up to 30 minutes less than the suggested time so check them so they will not be over baked. A meat thermometer or an instant read thermometer will provide more accurate results than the “minute per pound” method. The larger the piece of meat or poultry, the more time you will save.
To convert most recipes for baked items (cookies, cakes, pies, etc.); reduce the oven temperature by 25°F. For meats and poultry, the temperature should not be reduced. The same temperature recommended in recipes and cooking charts for meats and poultry should be used.
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