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Convection Cooking Tips (cont.)
• For three-rack baking, use any combination of rack positions 2, 3,
and 4. For two-rack baking, use rack positions 2 and 4. Remember
that the racks are numbered from bottom to top.
• Items cooked in a convection function can be easily over baked. This
being the case, it is usually a good idea to pull items out of the
oven just before they seem to be done. Items will continue to cook
right after they are set out of the oven.
• Some recipes, especially those that are homemade, may require
adjustment and testing when converting from standard to
convection modes. If unsure how to convert a recipe, begin by
preparing the recipe in conventional bake. After achieving
acceptable results, follow the convection guidelines listed for the
similar food type. If the food is not prepared to your satisfaction
during this first convection trial, adjust only one recipe variable at a
time (cooking time, rack position, or temperature) and repeat the
convection test. Continue adjusting one recipe variable at a time
until satisfactory results are achieved.
Using the Oven
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20
Using the Oven
Conventional and Convection Cooking
Because of variations in food density, surface texture and
consistency, some foods may be prepared more successfully using
the conventional bake setting. For this reason, conventional
baking is recommended when preparing baked goods such as
custard. The user may find other foods that are also prepared
more consistently in conventional bake. It is recommended to use
this function for single-rack baking.
Convection Cooking Tips
Convection cooking is a cooking technique which utilizes fan-
forced air to circulate throughout the entire oven cavity creating
the optimum cooking environment. Cooking with convection is
intended when performing multi-rack baking and for heavier
foods. Below are some tips which will allow you to get the best
results out of your oven when cooking with convection.
• As a general rule, to convert conventional recipes to convection
recipes, reduce the temperature by 25˚ F (10˚ C) when using a
convection cooking function.
• Cooking times for standard baking and convection baking will
be the same. However, if using convection to cook a single item
or smaller load, then it is possible to have 10-15% reduction in
cooking time. (Remember convection cooking is designed for
multi-rack baking or cooking large loads.)
• If cooking items which require longer than 45 minutes, then it is
possible to see a 10-15% reduction in cooking time.
• A major benefit of convection cooking is the ability to prepare
foods in quantity. The uniform air circulation makes this
possible. Foods that can be prepared on two of three racks at
the same time include: pizza, cakes, cookies, biscuits, muffins,
rolls, and frozen convenience foods.
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