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17
OVEN USE
To Get the Best Results
Baking:
Follow the recipe amounts and ingredients,including the size and shape of the
baking utensil recommended in the recipe.
Do not open the oven door “just to peek”,use the interior oven light and look
through the window.
Do not use the oven for storage, especially when baking in the oven. Extra utensils,
not being used for baking, can affect the food product, baking time, browning, and
end result.
If you are using glass utensils,lower the temperature 25ºF.
Use a minute timer and set it for the minimum time suggested in the recipe.
Convection Baking:
Follow the first three recommendations above.
Metal utensils give better results,in convection,than do glass baking utensils.If you
use glass,it usually is not necessary to lower the temperature an additional 25ºF.
Use a minute timer and set it for less than the minimum time suggested in the recipe.
The first time you use a recipe in the convection mode, be sure to note the new
baking time on your recipe for future reference.
Be sure to read the basic information on convection before using the oven for the
first time,page 14-16.
Keep in mind that convection baking results vary, depending on type of product. In
many cases standard bake yields superior results over convection.
USING CONVECTION BROIL AND BROIL
To Set the Oven for Convection Broil and Broil
CAUTION:
Pay special attention when
setting the Oven Control knob
on “BROIL”. If you set the knob
past the “BROIL” setting, the
burner will not ignite.
If you are using two racks simultaneously,be sure to check the food on the bottom rack
sooner than the minimum time.The food on the lower rack position may cook slightly
faster than the food on the upper rack, particularly if you are using large baking
utensils. If you are using two racks simultaneously, be sure to stagger the baking
utensils so that one is not directly above the other and the heated air can circulate
freely around each pan.Allow at least 1”of space between the oven walls and the pans.
If using large or commercial size baking utensils,the food may take a few extra minutes
as the air cannot circulate as freely as it does with a smaller pan. When using
commercial size baking utensils,use only one rack as the heat does not have the room
to circulate.