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Convection Cooking on Multiple Racks
For best results, bakefoods onone rack atatime as described inthis 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 mostmultiple rack cooking, especially three rack
cooking, because the circulating heated air results in more even browning than radiant.
For tworack cooking,the radiantbake ovenprovides verygood baking results especially
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 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, rackpositions #20 and 4 are best for mostbaked products but
positions #2 and 4 also provide acceptable results.
• Forthree rackbaking use positions#1,3o and4. One exceptionis pizza. (Seepage
17.)
• Since foods onpositions #1and 4 will usually be done beforefoods 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 1to2 more minutes. Frozenpies 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 piesin shiny aluminum pans should be placed on cookie sheets and baked
on rack positions #1, 3o and 4.
• Cookiesheets should beplaced lengthwise, frontto back,infront ofthe fanfor more
even browning.
• Oven meatsare recommended forenergy conservation. Use rack positions#1 and
30 or #20 and 4.
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