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Convection Cooking on Multiple Racks
For best results, bake foods on one rack at a time as described in this manual.
However, very good results can be obtained when baking quantities of foods on
multiple racks. Quantity cooking provides both time and energy savings.
The convection oven is suggested for most multiple rack cooking, especially three
rack cooking, because the circulating heated air results in more even browning
than radiant. For two rack cooking, the radiant bake oven provides very 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 #2o and 4 are best for most baked products
but positions #2 and 4 also provide acceptable results.
• For three rack baking use positions #1, 3o and 4. One exception is pizza..___
(See page 33)
• Since foods on positions #1 and 4 will usually be done before foods on
position #3o, 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 1 to 2 more minutes.
Frozen pies and 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 pies in shiny aluminum pans should be placed on cookie sheets and
baked on rack positions #1, 3o and 4.
• Cookie sheets should be placed lengthwise, front to back, in front of the
fan for more even browning.
• Oven meals are recommended for energy conservation. Use rack positions
#1 and 30 or #2o and 4.
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