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0 Use the Convect Roast Pad for best results.
0 Pfeheafing the oven is not necessary
0 Follow package recommendations for oven temperature, foil covering and use of
cookie sheets, Cooking times will be similar. See chart below for some exceptions
and examples.
0 Center foods in the oven. If more than one food item is being cooked or if foods are
being cooked on multiple racks, stagger foods for proper air circulation.
0 Most foods are cooked on rack position #30.
0 For multiple rack cooking, use racks #l, 30 and 4. However, pizzas should be
placed on cookie sheets and cooked on rack position #20, 3 and 4.
Here are a few examples of times and temperatures
CONVECT ROAST
CONVENTIONAL
. . .
OVEN NOT PREHEATED BAKE** PREHEATED
Frozen
Rack ,
Convenience Foods Position* Temp.” F’
Minuies Temp.” F Minutes***
Chicken, fried
:30
375”.
40-45
375” 40-45
Fish, sticks 3 ‘. 400” , 13-18 400” * 15-20
French fries 3
450”
20-25
450; i 20-25
Pot Pies ’
‘_
: ,30 -_. ‘4.-& :-, 30-‘35.
400” : 30-35
Pizza ’ . 30 4i)OO’.
12-15
400” -. 12-15
2
* An “0” after a rack number implies that the offset rack should be used.
l
* Conventional bake uses the
Bake Pad.
*** The times given are based on specific brands of mixes or recipes tested.
Actual times will depend on the ones you cook.
Note: Convect roasting times will be similar to the conventional times because the oven
is not preheated. The time savings comes from not having to preheat the oven.
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