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• Use the Convect Roast Pad for best results.
• Preheating the oven is not necessary.
• Follow package recommendations for oven temperature, foil covering and use of
eeekie sheets. Cooking times will be similar. See chart below forsome exceptions
and examples.
• Center foods in the oven. If more than one food item is being cooked or iffoods are
being cooked on multiple racks, stagger foods for proper air circulation.
• Most foods are cooked on rack position #3o.
• For multiple rack cooking, use racks #f, 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
....... _ _0_ _; !_ _' ........
........................... : :? .....................
........... i_;! i; ....................
* An "o"after a rack number implies that the offset rack should be used.
** 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 roastingtimes will besimilar tothe conventional times because the oven
is not preheated. The time savings comes from not having to preheat the oven.
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