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Bake
The Bake mode can be used to prepare a variety of food items, from pastries to
casseroles. Refer to recipe or package directions for oven temperature and baking
time.
Tips • Preheat the oven if the recipe recommends it.
• Baking time will vary with the size, shape and finish of the bakeware. Dark metal
pans or nonstick coatings will cook faster with darker results. Insulated bake-
ware will lengthen the cook time for most foods.
• For best results, bake food on a single rack with at least 1-1
1
/
2
" space between
pans or dishes and oven walls.
• Eliminate heat loss from the oven by using the window to periodically check
food for doneness instead of opening the door.
• If multiple racks are necessary, use a maximum of 2 racks. For cakes use rack
positions 3 and 5, for cookies use rack positions 2 and 5. Stagger pans so that
one is not directly above the other (see graphic below). See "Pan Placement"
under "General Tips" for more info. You may also consider using a convection
mode.
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).
r
Bake is cooking with dry, heated air. Both the upper and lower el-
ements cycle to maintain the oven temperature.
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.