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RACK POSITIONS
LARGE MAIN OVEN
One Rack Baking
• When baking on one rack, best results are obtained in the bake
mode (see Bake).
• When roasting a turkey or a large piece of meat, convection
bake may be used. Rack #2 is the most appropriate rack.
Two Rack Baking
• Racks #2 and #5 are most appropriate when using the
convection bake mode. Cookie sheets should not be staggered.
The cookie sheet on rack #2 should be placed directly under
the one on rack #5.
• This may be used for cakes, cookies, biscuits and other foods
for which two rack baking is desirable.
• When several casseroles, frozen pies or cakes are to be baked,
use racks #2 and #5.
• These two racks can also be used for a large oven meal.
Three Rack Baking
• When several sheets of cookies are to be baked, bake them on
racks #1, #3 and #5. Place the baking sheets directly above
each other on the respective racks to allow air to flow around
the baking sheets.
TIPS FOR CONVECTION BAKE
Convection Bake
23
PREHEATING THE OVEN
Preheat the oven before cooking
any foods, including large pieces
of meat or poultry. See your recipe
for preheating recommendation.
Preheating time depends on the
temperature setting and the num-
ber of racks in the oven.
HIGH ALTITUDE BAKING
When baking at high altitudes, in
either BAKE or CONVECTION
BAKE, recipes and baking times
vary. For accurate information,
write the Extension Service,
Colorado State University, Fort
Collins, Colorado 80521. There
may be a cost for the bulletins.
Specify the type of information you
want (example: cakes, cookies,
breads, etc.).
CONDENSATION
It is normal for a certain amount of
moisture to evaporate from the
food during any cooking process.
The amount depends on the
moisture content of the food. The
moisture will condense on any
surface cooler than the inside of
the oven, such as the control panel.
TEMPERATURE SETTING
When using Convection Bake,
reduce the temperature recom-
mended in the recipe by 25
°
F. The
temperature does not need to be
reduced when cooking meats and
poultry. When roasting meats,
check internal temperature prior to
time recommended by recipe to
prevent over cooking.
SECTION FIVE: USING THE COOKTOP
Bakeware Type
• Aluminum bakeware gives the best browning results.
• Cookie sheets with only two sides give the best results. ....
Aluminum commercial half-sheets or professional cooking
utensils may be used. Baking time may be slightly longer.
Placement
• For better browning, utensils such as cookie sheets, jelly roll
pans and rectangular baking pans should be placed crosswise
on the rack with the shorter sides on the right and the left. This
allows the air to circulate freely.
• When baking on more than one rack, stagger round cake pans
but cookie sheets should not be staggered.
WHEN USING THE OVEN IN ANY MODE
Never use aluminum foil to cover the oven racks or to line
the oven. It can damage the oven and cause a fire hazard if
heat is trapped under it. See Page 4.
CAUTION