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4. Do not open the door frequently during baking. Look through the door
window to check doneness whenever possible. If you must open the
door, the best time is during the last quarter of the baking time.
5. Bake to the shortest time suggested and check for doneness before
adding more time. For baked goods, a stainless steel knife placed in the
center of the product should come clean` when done.
6. Use the pan size and type recommended by the recipe to ensure best
results. Cakes, quick breads, muffins, and cookies should be baked in
shiny, reflective pans for light, golden crusts. Avoid the use of old,
darkened pans. Warped, dented, stainless steel and tin-coated pans
heat unevenly and will not give uniform baking results.
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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 or three racks at the same time include: pizza, cakes,
cookies, biscuits, muffins, rolls, and frozen convenience foods.
For 3 rack baking, use any combination of rack positions 2, 3, 4, and 5.
Remember that the racks are numbered from bottom to top. For 2 rack
baking, use rack positions 2 and 4 or positions 3 and 5.
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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. This is perfectly
normal.
1. As a general rule, to convert conventional recipes to convection recipes,
reduce the temperature by 25 F and the cooking time by approximately
10 to 15%.
2. 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.
3. Make sure the oven racks are in the desired position before you turn the
oven on.
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•When using large (15" x 13") flat pans or trays that cover most of the
rack, rack positions 2 or 3 produce the best results.
•When baking on more than one rack, it is recommended to use one of
the convection modes and the 2nd and 4th position or the 3rd and 5th
position for more even baking. When baking on three racks, use any
combination of positions 2,3, 4, and 5 for more consistent results.
•Stagger pans in opposite directions when two racks and several pans are
used in
conventional bake.
If possible, no pan
should be directly
above another.
•Allow 1½ to 2
inches of air space
around all sides of
each pan for
even air circulation.