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Convection Cooking on Multiple Racks
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Forbest results, bakefoods onone rackata time as described inthismanual. HowevE
very good results can be obtained when baking quantities of foods on multiple rack
Quantity cooking provides both time and energy savings.
The convection oven is suggested for most multiple rack cooking, especially three ra¢
cooking, because thecirculating heated air results inmore even browningthan radia
Fortwo rack cooking,the radiantbakeoven provides verygood bakingresults especi_
when pans can be staggered, such as with layer cakes and fresh pies.
Many foods can be prepared on three racks at the same time. These are just a fl
examples: cookies, cupcakes, rolls, biscuits, muffins, pies, frozen convenience fee(
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.
• Fortworaekbaking, rackpositions#2oand4arebestformostbakedproductst
positions #2 and 4 also provide acceptable results.
• Forthree rack baking usepositions #1,3o and 4. One exceptionispizza. (See pa
t5.)
• Sincefoods onpositions #1 and4 will usually bedone before foods on position #_
additional cooking time will be needed for browning foods on the middle rack, ,
additional minute is needed for thin foods such as cookies. For foods such
biscuits, rolls, or muffins, allow 1to 2 more minutes. Frozen piesand pizzas, whi
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 inshiny aluminum pans should be placed on cookie sheets and bak
on rack positions #1, 3o and 4.
• Cookiesheetsshouldbeplacedlengthwise, fronttoback, infrontofthefanform¢
even browning.
• Ovenmealsarerecommendedforenergyconservation. Userackpositions#1a
30 or #20 and 4.
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