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• Use the Convect Roast Pad for best results.
• Preheatingthe oven is not necessary.
• Follow package recommendationsfor oven temperature,foil covering and use of
cookiesheets. Cooking times will besimilar. Seechartbelowfor someexceptions
and examples.
• Centerfoods in the oven. If morethan onefood itemis beingcookedor if foods are
being cooked on multiple racks,stagger foods for proper air circulation.
• Mostfoods are cooked on rack position#3o.
• For multiple rack cooking, use racks #1, 3o 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
, CONVENTIONAL
BAKE** PREHEATED
Temp.° F _linutes***
ii ii_iii i'i _ i_ ! _ ii_ :_ _ii _
* An "o" after a rack number implies that the offset rackshould 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: Convectroastingtimes will besimilarto the conventionaltimesbecausethe oven
is not preheated. The time savings comes from not having to preheat the oven.
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