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Convection Cooking of Frozen
Convenience Foods
(select models)
•
Preheating the oven is not necessary.
•
Follow package recommendations for oven tempera-
ture, foil covering and the use of cookie sheets. Cooking
times will be similar. (See chart above right for some
exceptions.)
•
Most foods are cooked on rack position #3.
•
For multiple rack cooking with convection, use racks
#2 and 4 or #1, 3 and 5. Pizzas should be placed on
cookie sheets.
Cooking Chart for Convenience Foods
Convect Bake
Oven Not Preheated
Frozen Rack
Convenience Foods Position Temp. ° F Minut
es *
Fish Sticks 3 400° 13-18
French Fries 3 450° 15-25
Pizza 3 400° 13-18
* The times given are based on specific brands of mixes or recipes
tested. Actual times will depend on the ones you cook.
NOTES . . .
• Press the BAKE or CONVECT BAKE pad to recall
the preselected temperature during preheat.
• To change oven temperature during cooking, press the
appropriate BAKE or CONVECT BAKE pad and the
appropriate number pads for the desired oven tempera-
ture.
• If more than 30 seconds elapse between pressing a
function pad and pressing a number pad, the display
will return to the previous display.
• As a general rule, when convection baking (select
models), set the oven temperature 25
°
F lower than
the conventional recipe or prepared mix directions.
Baking time will be the same to a few minutes less
than directions. (See Baking Chart next column.)
• When convection roasting (select models), roasting
times are generally 25-30% less. (Maintain conven-
tional roasting temperatures.)
• See roasting chart in “Cooking Made Simple” booklet
for recommended roasting temperature and times, and
additional baking and convection cooking tips.
• You may find that the cooking times and temperatures
vary slightly from your old oven. This is normal. Every
oven has its own characteristics.
•
During some extended oven cooking operations, you
may hear a “popping” sound when the oven burner
cycles. This is normal.
• The convection fan (select models) turns on five
minutes after the oven comes on. This is normal.
Baking Chart
Convect Bake Conventional Bake
(select models)
Rack Preheated Preheated
Product & Type Position (
°
F)** Min.* (
°
F) Min.*
Cake
Layer - 9", 2 Pans 3 325° 20-25 350° 28-33
Sheet - 9x13" 3 325° 26-30 350° 30-40
Angel Food -Tube 2 350° 28-40 375° 30-42
Pie
Two Crust, - 9"
Fruit, Fresh 3 350°-400° 45-60 375°-425° 45-60
One Crust - 9"
Custard, Fresh 1 325°-375° 35-45 350°-400° 45-60
Cookies
Chocolate Chip 3 325°-350° 6-10 350°-375° 8-12
Sugar 3 325°-375° 4-8 350-400° 7-11
Brownies - 9x13" 3 325° 20-26 350° 25-35
Breads - Yeast
Loaf - 9x5" 2 350° 17-23 375° 20-30
Rolls 3 350°-375° 7-12 375°-400° 9-16
Breads - Quick
Loaf - 8x4" 2 325°-350° 35-50 350°-375° 50-60
Biscuits 3 375°-400° 7-11 400°-425° 8-15
Muffins 3 350°-400° 15-20 375°-425° 15-25
Vegetables
Potatoes (med.)
Do not wrap in
foil, prick with
fork. 3 400° 45-50 425° 55-65
Squash 3 325° 45-55 350° 55-65
* The times given are based on specific brands of mixes or recipes
tested. Actual times will depend on the ones you bake.
** The Convect Bake temperature is 25°F lower than recom-
mended on package mix or recipe.