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BAKE
PREHEATING THE OVEN
Preheat the oven 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
.
GETTING THE BEST RESULTS
Minimize opening the door.
Choose the right size bake ware.
Use the bake ware recommended in the recipe.
Store the broiler pans outside the oven: extra
pans without food affect the browning and
cooking.
Browning can depend from the type of pan used:
- For tender, golden brown crusts, use light
non‐stick anodized or shiny metal pans.
- For brown crisp crusts, use dark non‐
stick/anodized or dark, dull metal utensils or
glass bake ware. These may require lowering
the bake temperature 25°F.
BAKEWARE TYPE
Metal bake ware (with or without a non‐stick
finish), heat‐proof glass, glass ceramic, pottery, or
other utensils are suitable for the oven. Suitable
cookie sheets have a small lip on one side only.
Heavy sheets or those with lips on more than one
side may affect the baking time.
BAKE RACK POSITIONS
Rack level positions in the oven are numbered as
in the diagram on page 25.
ONE RACK BAKING ‐ The Bake mode is best for
baking on one rack with rack level 3 and 4 used
for most baked items. When baking tall items,
rack level 4 may be used. Pies are best baked on
rack level 4 or 5 to ensure the bottom of the crust
is done without over‐browning the top. When
large pieces of meat or poultry are roasted such
as a prime rib of beef or a turkey, rack level 4 is
the preferred rack.
TWO RACK BAKING ‐ Rack levels 3 and 5 may be
used when baking on two levels. Cookies and
biscuits can be cooked properly using these two
racks. Casserole dishes may al so be baked using
these two levels.
CONVECTION
COOKING WITH CONVECTION
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 and without having to rotate
the pans. Convection also enables cooking
simultaneously on multiple racks.
Low, shallow bake ware should be used with
convection cooking. This allows the heated air to
properly move around the food. Pans with high
sides or pans that are covered are not suitable for
convection cooking because high sides or lids
prohibit the warm air from circulating around the
food.
Any food cooked uncovered will brown evenly
and form a nice crust. Foods in covered dishes
(casseroles, pot roast) or delicate custards are
not suitable for convection cooking.
CONVECTION
CONVECTION BAKE
TURBO
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 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.
Converting Conventional Baking to Convection
Cooking -
To convert most recipes for baked
items (cookies, cakes, pies, etc.), reduce the oven
temperature by 25°F. For meats and poultry, use
the temperature recommended in recipes and
cooking charts.
CONVECTION BAKE
Full power heat is radiated from the bake
element in the bottom of the oven cavity and
partial power is radiated from the broil element.
Air is circulated by the fan in the rear of the oven.
It provides more even heat distribution