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Figure 2.
• Use the Convect RoastPad for best results.
• Preheatingthe oven is not necessary.
• Follow package recommendationsfor oven temperature,foil covering and use of
cookiesheets. Cooking times will besimilar. See chartbelowforsomeexceptions
and examples.
• Centerfoodsin the oven. If morethan one food itemisbeingcookedor if foodsare
being cooked on multipleracks, stagger foods for proper air circulation.
• Most foods are cookedon rack position #3o.(See Figure2.)
• For multiple rack cooking, use racks#1, 30 and 4. However,pizzas should be
placed on cookie sheetsand baked on rack position #2o, 3 and 4.
Hereare a few examples of times and temperatures
................. ............._T_c°_......._¢ _ _m4_:B_<_:'i_¢__!_ _'J _
%t o _ ................................. _s
....... ......... :, o
* An "o" after a rack number impliesthat the offset rack should be used.
** Conventional bake uses the Bake Pad.
*** The times given are based on specific brandsof mixes or recipestested. Actual
times will depend on the ones you bake.
Note: Convectroastingtimes willbe similarto the conventionaltimes becausethe oven
is not preheated. The time savings comes from not havingto preheatthe oven.
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