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juicy on the inside. Large meat or poultry items may cook
up to 30 minutes less than the suggested time so check
them so they will not be over baked. A meat thermometer
or an instant read thermometer will provide more accurate
results than the “minute per pound” method. The larger the
piece of meat or poultry, the more time you will save.
Converting Conventional Baking to
Convection Baking
To convert most recipes for baked items (cookies, cakes,
pies, etc.); reduce the oven temperature by 25°F. For
meats and poultry, the temperature should not be reduced.
The same temperature recommended in recipes and
cooking charts for meats and poultry should be used.
Tips for Convection Bake
Preheating the Oven
Preheat the oven before cooking. 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, although the
temperature does not need to be reduced when cooking
meats. When roasting meats, check internal temperature
prior to time recommended by recipe to prevent over
cooking.
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
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. Cookie sheets should not be
staggered but the cookie sheet on rack #2 should be
placed directly under the one on rack #4. Stagger
round cake pans.
• 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.
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.
CAUTION:
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.