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Convection Bake
The Convection Bake mode is well suited for cakes, bar cookies and breads to take
advantage of the bottom heat, yielding a better crust on baked items. The benefits
of Convection Bake include:
• Slight decrease in cook time.
• Higher volume (yeast items rise higher).
Tips • Place food in shallow, uncovered pans, such as cookie sheets without sides.
• If baking more than one pan on a rack, allow at least 1" to 1 ½" of air space
around the pan. Stagger pans so that one is not directly above the other (see
graphic below).
Convection Bake Chart
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Convection Bake is similar to Bake. Heat comes from the upper
and lower heating elements. The main difference in convection
baking is that the heat is circulated throughout the oven by the
convection fan.
27” appliances: 30” appliances:
Food Item Rack Position Temperature Time
Cakes
Bundt Cake
Angel Food
Layers (8" or 9")
Rectangle (9x13)
2
1
3
3
325
325
325
325
45-65
35-50
28-40
30-37
Pie
2 Crust, fresh, 9"
2 Crust, frozen fruit, 9"
Meringue Topping Pie
Nut Pie
Custard
2
2
2
2
2
350
350
350
325
425
325
45-60
75-85
12-18
45-60
12-15
30-48
Bar Cookies
Lemon
Brownie
3
3
325
325
30-40
30-45
Breads
Yeast Bread, loaf, 9x5
Quick Bread, loaf, 8x4
2
2
400
350
23-33
48-62