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Convection Bake
The Convection Bake mode is well suited for baked goods such as cookies, bis-
cuits, breads and cakes. It is also good for cooking on multiple racks (2 or 3) at the
same time. The benefits of Convection Bake include:
• Use of multiple racks at one time.
• Slight decrease in cook time.
• Higher volume (yeast items rise higher).
• Even browning.
Tips • Reduce recipe temperature by 25 ºF. Refer to Convection Bake chart.
• 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
á
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 Temp. Time
1 rack 2 racks 3 racks
Cakes
Cupcakes
Bundt Cake
Angel Food
Layers (8" or 9")
Rectangle (9x13)
3
2
1
3
3
2+5
2+5
325
325
325
325
325
17-27
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
Cookies
Sugar
Chocolate Chip
3
3
2+5
2+5
1+3+5
1+3+5
350
325
6-10
6-17