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Convection Cooking on Multiple Racks
Forbest results, bake foods on one rackat atime as described inthis manual. However,
very good results can be obtained when baking quantities of foods on multiple racks.
Quantity cooking provides both time and energy savings.
Theconvection oven is suggested for most multiple rack cooking, especially three rack
cooking, because thecirculating heated air results in moreeven browning than radiant.
Fortwo rackcooking,theradiant bake oven providesvery good baking results especially
when pans can be staggered, as with layer cakes and fresh pies.
Many foods can be prepared on three racks at the same time. These are just a few
examples: cookies, cupcakes, rolls, biscuits, muffins, pies, frozen convenience foods,
pizzas, appetizers, and snack foods.
To obtain the best results in multiple rack cooking, follow these suggestions:
• Use temperature and times in this manual as a guide for best results.
• For two rack baking, rack positions #20 and 4 are best for most bakedproducts but
positions #2 and 4 also provide acceptable results.
• Forthree rackbaking usepositions #1,3o and 4. One exception is pizza. (See page
24.)
• Sincefoods onpositions #1 and4 willusually be done beforefoods on position #30,
additional cooking time will be needed for browning foods on the middle rack. An
additional minute is needed for thin foods such as cookies. For foods such as
biscuits, rolls, or muffins, allow 1to 2 more minutes. Frozen piesand pizzas, which
should be baked on a cookie sheet, need about 2 to 4 more minutes.
• Stagger small pans, such as layer cake pans, in the oven.
• Frozen piesin shiny aluminum pansshould be placed on cookie sheets and baked
on rack positions #1,3o and 4.
• Cookie sheetsshould be placed lengthwise, fronttoback,infront ofthe fan formore
even browning.
• Oven mealsare recommended forenergy conservation. Userack positions #1and
3o or #2o and 4.
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