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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, expecially 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, such as with layer cakes.
Many foods can be prepared on three racks at the same time. These are just a few
examples: cookies, cakes (layer or sheet cakes), 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 #1 and 3 are best for most baked products
but positions #2 and 4 also provide acceptable results.
• For three rack baking use position #1, 3 and 5. One exception is pizza (see
page 13).
• Since foods on positions #1 and 5will usually be done before foods on position
#3, additional cooking time will be needed for browning foods on the middle
rack. An additional 30 to 60 seconds are needed for thin foods such as cookies.
For foods such as biscuits, rolls, or muffins, allow 1to 2 more minutes. Frozen
pies and pizzas, which should be baked on a cookie sheet, need about 2 to 4
more minutes.
• Stagger small utensils, such as layer cake pans, in the oven.
• Jelly roll pans and 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 3 or #1 and 4.
NOTE: Three racks provided with models W141 & W225 only.
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