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Tips for Convection
Bake
Preheating the Oven Preheat the oven before before baking. The oven does not need to be preheated for
large pieces of meat or poultry. See your recipe for preheating recommendation.
Preheating time depends on the temperature setting and the number of racks in the
oven.
Temperature Setting When using Convection Bake, reduce the temperature recommended in the recipe
by 25°F. When roasting meats, check internal temperature prior to time recom-
mended by recipe to prevent over cooking. When roasting meats in convection
mode, do not reduce temperature setting.
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.
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 #4 are most appropriate when using the convection bake mode.
Round cake pans should be staggered on racks #2 and #4. Rectangular (9 x 13)
cake pans and cookie sheets should be placed on rack #2 directly under the
one on rack # 4.
• 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 #4.
• 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.
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 but baking times may
be increased.
Placement • For better browning, utensils such as cookie sheets, jelly roll pans and rectan-
gular 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, cookie sheets and rectangular (9 x 13)
cake pans should not be staggered; round cake pans should be staggered.