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gl
is
h
•
9
Bak
e
Co
nvecti
o
n Bak
e
Bakin
g
is cookin
g
with dry, heated air. Both the uppe
r
and lower elements c
y
cle to maintain the oven tem
-
perature
:
Convection bakin
g
is similar to bakin
g
. In this case,
h
eat comes
f
ro
m
a third element behind the backwall.
T
he main difference in convection baking is that the
h
eat is circulated throu
g
hout the oven by the convec
-
t
ion
f
an
:
The benefi ts of convection baking include:
• Slight decrease in cooking time
• Three rack cooking
• Higher volume (yeast items rise higher)
• More items cooked at once
For Best Results:
• Reduce recipe temperature by 25° F. Refer to the
convection baking chart for examples.
• Place food in low-sided, uncovered pans such as
cookie sheets without sides.
• Center baking pans side to side on the oven rack.
• Do not use convection bake for custards, quiches,
pumpkin pie, or cheesecakes. These items do not
benefi t from the convection-heating process. Use
standard bake instead.
The convection bake mode is well-suited for baking
large quantities of food on multiple racks. It can be
used to prepare cookies, pastries, breads, snack foods
and appetizers among other items. DO NOT use con-
vection bake for meats. Use convection roast instead.
The bake mode can be used to prepare a variety of
food items, from pastries to casseroles. It can also be
used to roast meats.
For Best Results:
• When baking on two or more racks, use convection
bake instead.
* The convection bake tem
p
erature is 25° F less than
recommen
d
e
d
on pac
k
ages or recipes. T
h
e tem
perature in t
h
is c
h
art
h
as
b
een re
d
uce
d
25° F
.
** This chart is a guide. Actual times depend on the
mixes or recipes
b
a
k
e
d
. Fo
ll
ow recipe or pac
k
age
d
irections an
d
re
d
uce temperature appropriate
l
y
.
*** When convection baking on two racks, use posi
tions one an
d
t
h
ree. W
h
en using t
h
ree rac
k
s, use
positions two, three and four
.
Quick Cooking Tips:
Converting from standard bake
to convection bake
• Reduce recipe temperature by 25° F.
• Check food for doneness early:
3
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Oven M
o
de
s
Figure 8: Bake
Figure 9: Convection Bake
Table 2: Convection Bake Chart
metIdooF
kcaR
noitisoP
*.pmeT
detaeherp(
)nevo
)°F(
noitcevnoC
**emiTekaB
)nim(
ekaC
sekacpuC
ekaCtdnuB
dooFlegnA
2
1
1
523
523
523
91-71
34-73
93-53
eiP
"9,hserf,tsurc2
"9,tiurfnezorf,tsurc2
2
2
004-053
053
55-54
87-86
seikooC
raguS
pihCetalocohC
seinworB
2
2
2
053-523
053-523
523
11-6
31-8
63-92
sdaerB
5x9,faol,daerbtsaeY
sllortsaeY
,faol,daerBkciuQ
4x8
stiucsiB
sniffuM
2
2
2
2
2
2
053
573-053
053-523
573-053
004
22-81
51-21
55-54
51-11
91-51
azziP
nezorF
hserF
2
2
524-573
524-004
62-32
51-21
Operating the Oven
C60T266A4 12/1/06 16:51 Página 11