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Cookware
for
convection
cooking
Before using your convection oven, check to see
if your cookware leaves room for air circulation in
the oven. If you are baking with several pans,
leave space between them. Also, be sure the pans
do not touch each other or the walls of the oven.
Paper and Plastic
Heat-resistant paper and plastic containers that
are recommended for use in regular ovens can be
used in convection ovens. Plastic cookware that is
heat-resistant to temperatures of 400°F can also
be used.
Metal and Glass
Any type of cookware will work in your convection
oven. However, metal pans heat the fastest and
are recommended for convection baking.
Shiny (non-dark) pans are recommended for
best results.
Glass or ceramic pans cook more slowly.
When baking cookies, you will get the best
results if you use a flat, shiny (non-dark) cookie
sheet instead of a pan with low sides.
For recipes like oven-baked chicken, use a pan
with low sides. Hot air cannot circulate well
around food in a pan with high sides.
13
Baking Tips
Wall Oven
Pan
placement
For even cooking and proper browning, there
must be enough room for air circulation in the
oven. Baking results will be better if baking
pans are centered as much as possible rather
than being placed to the front or to the back
of the oven.
Pans should not touch each other or the walls
of the oven. Allow 1- to 1
1
⁄2″ space between
pans as well as from the back of the oven, the
door and the sides.
If you need to use two racks, use rack
positions A and C and stagger the pans so
that one is not directly above the other.
Preheating
Preheat the oven if the recipe calls for it.
To preheat, set the oven at the correct
temperature—selecting a higher temperature
does not shorten preheat time. Preheat the
oven for at least 15 minutes, or until the
HEATING light goes off. This may take up
to 20 minutes.
Preheating is necessary for good results when
baking cakes, cookies, pastry and breads.
Preheat for at least 15 minutes.
The HEATING light will come on and stay on
until the oven temperature reaches the pre-set
temperature. When the light goes off, foods
with recipes requiring a preheated oven
should be placed in the oven.
NOTE: This light will CYCLE on and off during
the remainder of the cooking process.
Aluminum
foil
Never entirely cover a rack with aluminum foil.
This will disturb the heat circulation and result
in poor baking. A smaller sheet of foil may be
used to catch a spillover by placing it on a lower
rack several inches below the food.
Convection
fan
When using the convection oven, a fan circulates
hot air over, under and around the food.
This circulating hot air is evenly distributed
throughout the oven cavity. As a result, foods are
evenly cooked and browned—often in less time
with convection heat.
NOTE: The convection fan will cycle on and off while
cooking to best distribute hot air in the oven.
DO NOT leave the door open for long periods of time
while using convection cooking or you may shorten the
life of the convection heating element.
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