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HOW TO USE
3
Cookware for convection cooking
Check to see if your cookware leaves room for air circula-
tion in the oven before using your convection oven. If you
are baking with several pans, leave space between them.
Also, be sure the pans do not touch each other or the
walls of the oven.
1) Paper and Plastic
You can use heat-resistant paper and plastic containers
that are recommended for use in regular ovens in con-
vection ovens.
2) Metal and Glass
Any type of cookware will work in your convection oven.
However, metal pans heat the fastest and are recom-
mended for convection baking.
• Darkened or matte-finished pans will bake faster than
shiny pans.
• Glass or ceramic pans cook more slowly.
When baking cookies, use a flat cookie sheet instead of a
pan with low sides to get the best results
For recipes like oven-baked chicken, use a pan with low
sides. Hot air cannot circulate well around food in a pan
with high sides.
NOTE
y
Cookies and biscuits should be baked on pans with
no sides or very low sides to allow heated air to
circulate around the food. Food baked on pans with
a dark finish will cook faster.
y
Foods cooked on a single oven rack will generally
cook faster and more evenly with convection bake.
Multiple oven rack cooking may slightly increase
cook times for some foods, but the overall result is
time saved. Breads and pastries brown more even-
ly.
y
Cookies, muffins and biscuits will have very good
results when using multiple racks.
y
The convection fan stops during convection bake
cycle to allow for more even heating. This is normal.
y
Use the recommended size pan in recipe.
y
Some frozen foods have been developed to use
commercial convection ovens. For best results in
this oven, preheat the oven and use the tempera-
ture recommended in the recipe.
y
If a food manufacturer gives specific convection
baking package instructions, program the AUTO
CONVERSION temperature so that the preheated
oven temperature reads the same as the tempera-
ture on the package instructions.
Convection baking chart
If Auto Conversion is disabled, reduce standard recipe tem-
perature by 25°F for CONVECTION BAKE.
Temperatures have been adjusted in this chart. Multi rack
cooking may slightly increase cook times for some foods,
but the overall result is time saved.
This chart is only for reference. Adjust COOK TIME accord-
ing to your preference.
Food
Oven
Temperature
(converted)
Rack
position
Baking time
(Minutes)
Cakes
- Layer cakes
- Bundt cakes
325°F(163°C)
325°F(163°C)
C
C
32~35
37~43
Cakes, Specialty
- Popovers
- Cup cakes
- Pound cakes
400°F(204°C)
325°F(163°C)
325°F(163°C)
B
C
C
20~30
20~25
48~55
Cookies
- Sugar
- Chocolate chips
- Brownies
325°F(163°C)
325°F(163°C)
325°F(163°C)
C
C
C
12~20
9~16
30~35
Pizza
- Fresh
- Frozen
400°F(204°C)
375°F(190°C)
C
C
10~15
23~27
Breads
- Biscuit, canned
- Biscuit, scratch
- Muffins
- White bread, loaf
325°F(163°C)
425°F(218°C)
400°F(204°C)
400°F(204°C)
C
C
C
B
13~17
8~12
9~15
30~38
Pastry Crust
- Scratch
- Refrigerator
425°F(218°C)
425°F(218°C)
C
C
9~12
9~11
Desserts
- Fruit crisps and
cobblers, scratch
- Pies, scratch,
2 crust fruit
350°F(177°C)
350°F(177°C)
C
C
30~40
60~70