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Cooking Tips
Cooking Tips
Cooking Tips
Pan PlacementTips
• Whenusing large(15" x 13") flatpans or traysthat cover
mostof the rack,rack positions2 or 3 producethe best
results.
• Whenbaking on morethan one rack,we recommendusing
oneof the convectionmodes andthe 2nd and 4thposition
orthe 3rd and 5th positionfor moreeven baking.When
bakingon threeracks, use anycombinationof positions2, 3,
4,and 5 for more consistent results.
• Staggerpans inopposite directions whentwo racks and
severalpans areused in Conventional BakeMode. If possible,
nopan should be directlyaboveanother.
• Allow1 to 2 inchesof air space aroundall sidesof each pan
foreven air circulation.
BakingTips
Becauseof variationsin fooddensity,surface texture, and
consistency,some foodsmay be preparedmoresuccessfullyusing
theConventionalBake setting. For this reason,conventional
bakingis recommendedwhenpreparingbaked goods,such as
custard. Youmay find thatother foodsalso turn out bestwhen
cookedin Conventional BakeMode.
• Asa general rule,to convert conventionalrecipes toconvection
recipes,reducethe temperature by25° F (-3.9° C) andthe
cookingtime byapproximately10 to 15%.
• Somerecipes mayrequireadjustmentand testing when
convertingfrom standardto convectionmodes. Ifunsure how to
converta recipe,begin by preparing therecipe in Conventional
Bake.After achievingacceptableresults,followthe convection
guidelineslisted for thesimilar foodtype. If the foodis not
prepared toyour satisfactionduringthis first convectiontrial,
adjustonly onerecipe variableat a time (cookingtime,rack
position, ortemperature)and repeatthe convectiontest.
Continueadjustingone recipevariableat a time untilyou
achievethe resultsyou arelooking for.
• Makesure the ovenracks are inthe desiredposition beforeyou
turnon the oven.
• Donot open the doorfrequentlyduring baking.Look through
thedoor windowto check donenesswheneverpossible.If you
mustopen the door,the besttime is duringthe last quarterof
thebaking time.
• Baketo the shortesttime suggestedand checkfor doneness
beforeaddingmore time. Forbaked goods,a stainlesssteel
knifeplaced inthe center of theproduct shouldcome out clean
whenthe baked itemis done.
• Usethe pan size andtype recommendedby the recipeto
ensurebest results.Cakes,quick breads,muffins,and cookies
shouldbe bakedin shiny,reflectivepans for light,golden crusts.
Avoidthe use of old,darkenedpans. Warped,dented,stainless
steeland tin-coatedpans heatunevenlyand will not give
uniformbakingresults.
Multiple RackBaking
Onemajor benefitof convectioncookingis the abilityto prepare
foodsin largerquantities.The uniformair circulationmakes this
possible. Foodsthat can beprepared ontwo or three racksat the
sametime include:pizza, cakes,cookies,biscuits,muffins, rolls,
andfrozen convenience foods.
Forthree-rackbaking, useany combinationof rack positionstwo,
three,four,and five.For two-rackbaking, use rackpositionstwo
andfour or positionsthree andfive. Rememberthat the racksare
numberedfrombottom to top.
Cooking Tips
Single Rack Pan Placement MultipleRack Pan Placement