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18
TIPS AND HINTS
• It is important to rotate any item you are baking in
the oven to ensure evenness.
• It is recommended to bake one rack at a time. If you
do bake with more than one rack, be sure to rotate
both the baking trays and their rack positions halfway
through bake time.
• To ensure even flow of air when using baking tray or
other utensils, do not slide tray to the back of oven.
Leave about 1 to 2 inches of air space around all sides
of each pan for even air circulation.
• Make sure the wire racks are in the desired position
before you turn on the oven.
• Bake on the shortest time suggested and check for
doneness before adding more time. A stainless steel
knife inserted into the center of the baked item should
come out clean when done.
• See reference charts on pages 21-23 for
recommended baking times and temperatures.
• When baking pastry, browning is most successful
when you use metallic bakeware as opposed to
glass or ceramic.
• Both the convection bake, roast and the rotisserie
functions create the finest tastes in meats and poultry
with minimal ingredients and simple
preparation. One easy rule of thumb to create a quick
and easy meal is to match a type of meat, poultry or
fish with complementary fresh herbs, a touch of olive
oil, and some salt and pepper. Simply chop some
garlic and a handful or two of a fresh herb, and mix
with some olive oil. Rub on the meat or fish and allow
to marinate if time allows (for at least a half hour).
Either way, right before placing item in the oven,
sprinkle with salt and pepper.
Some examples of potential flavor combinations are:
Poultry: rosemary, thyme, basil, garlic, lemon