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Using the oven modes
Baking
For best results when baking, always preheat the oven to the temperature recommended in the
recipe.
Make sure cake pans do not touch each other or the sides of the oven by staggering them across
shelves.
If using the BAKE mode and baking on more than one shelf (eg layer cakes), stagger the cake
pans so one is not directly above another.
TRUE CONV is good for multi-shelf baking as the temperature inside the cavity is even.
Do not open the oven door until at least ¾ through the suggested baking time.
When baking double the recipe, especially cookies, it may be necessary to increase the baking
time by a couple of minutes.
The circulating air of convection (CONV) modes heats and browns foods more quickly than using
non-convection modes.
When converting recipes from BAKE to CONV BAKE, the oven temperature can normally be
lowered by 25°F (10°C); the baking time will remain the same. For some recipes, it may work
better to reduce the baking time by several minutes and leave the oven temperature unchanged.
For recipes with longer baketimes (ie over an hour), best results may be achieved by reducing
both slightly.
Food flavors and smells will not transfer between different foods cooked using convection
modes. As a general rule, TRUE CONV is excellent for turkeys and baking foods on multiple
shelves; CONV BAKE browns dishes well and is ideal for dishes cooked in under an hour; BAKE is
generally the mode to choose for delicate foods and those in the oven for longer than an hour.
Important!
Do not place aluminum foil, dishes with reflective qualities or any object on the oven floor as this will cause
a heat build-up which will irreversibly damage the porcelain enamel.
Using your oven