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Convection Baking
Wall Oven
1-Rack
convection
baking
The convection fan circulates the heated air
evenly over and around the food using the bake
and broil elements.
When convection baking with only 1 rack, place
the rack on position B or C at the center of the
oven and remove the unused racks. Cook times
may decrease, so food should be checked earlier
than package directions to make sure that it does
not overcook.
Ideal for cooking large casseroles and lasagna
with good results.
Adapting
recipes
You can use your favorite recipes in the
convection oven.
When convection baking, reduce baking
temperature by 25°F. No temperature
adjustment is necessary when convection
roasting.
Use pan size recommended.
Some package instructions for frozen casseroles
or main dishes have been developed using
commercial convection ovens. For best results
in this oven, preheat the oven and use the
temperature on the package.
Multi-rack
convection
baking
Because heated air is circulated evenly
throughout the oven, foods can be baked
with excellent results using multiple racks.
The amount of time required for multi-rack
baking may increase slightly for some foods,
but overall time is saved because two to three
times as much food is cooked at once. Cookies,
muffins, biscuits and other quick breads give
good results with multi-rack baking.
Many foods may be cooked using the special
Convection Floor Rack in combination with the
other oven racks. Foods such as chocolate chip
and sugar cookies, pizza and pies have shown
good results when convection baking using as
many as 3 racks plus the floor rack.