Tips for Convection
Bake
Preheating the Oven | Preheat the oven before before baking. The oven does not need to be preheated for |
| large pieces of meat or poultry. See your recipe for preheating recommendation. |
| Preheating time depends on the temperature setting and the number of racks in the |
| oven. |
Temperature Setting | When using Convection Bake, reduce the temperature recommended in the recipe |
| by 25°F. When roasting meats, check internal temperature prior to time recom- |
| mended by recipe to prevent over cooking. When roasting meats in convection |
| mode, 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.). |
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. |
Rack Positions |
|
Large Main Oven One Rack | • When baking on one rack, best results are obtained in the bake mode (see |
Baking | 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 #4 are most appropriate when using the convection bake mode. |
| Round cake pans should be staggered on racks #2 and #4. Rectangular (9 x 13) |
| cake pans and cookie sheets should be placed on rack #2 directly under the |
| one on rack # 4. |
| • 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 #4. |
| • 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 |
| |
| be increased. |
Placement | • For better browning, utensils such as cookie sheets, jelly roll pans and rectan- |
| gular 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 and rectangular (9 x 13) |
| cake pans should not be staggered; round cake pans should be staggered. |
Page 31
