Convection Baking
Time can be saved by baking an entire batch of cookies at the same time. The cookies 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 early so they will not be over baked. Use of the built- in meat probe will provide more accurate results than the “minute per pound” method (see “Programming the Meat Probe” on page 24). The larger the piece of meat or poultry, the more time you will save.
Converting Conventional Baking to Convection Baking
To convert most recipes for baked items (cookies, cakes, pies, etc.), reduce the oven temperature by 25°F (14°C). For meats and poultry, the temperature should not be reduced. The temperature recommended in recipes and cooking charts for meats and poultry should be used.
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 4.
Tips for Convection Bake
Preheating the Oven
Preheat the oven before cooking any foods, except 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 (14°C), although the temperature does not need to be reduced when cooking meats and poultry. When roasting meats, check internal temperature prior to time recommended by recipe to prevent over cooking.
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 (see Figure 1 on Page 8)
— One Rack Baking
•When baking on one rack, best results are obtained in the bake mode (See “One Rack Baking” on page 26.)
— Two Rack Baking
•Racks #2 and #4 are most appropriate when using the convection bake mode. Cake pans should be staggered on racks #2 and #4. Cookie sheets should be placed on rack #2 directly under the one on rack #4.
•Racks #2 and #4 can 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.
— 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 one or two sides give the best results. Aluminum commercial
—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.
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