Loading ...
Loading ...
Loading ...
Using the Oven English 31
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.
Convection Bake Rack Positions
See )LJXUHRQSDJHIRUUDFNSRVLWLRQV
One Rack Convection Baking
Two Rack Convection Baking
Three Rack Convection Baking
Bakeware Type
• Aluminum bakeware gives the best browning results.
• Cookie sheets with only one or two sides give the best
results. Aluminum commercial half-sheets or
professional cooking utensils may be used but baking
times may be increased.
Pan 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, cookie sheets
should not be staggered; round cake pans should be
staggered.
Level CONVEC BAKE Mode
#3 -- When baking on one rack, best results are
obtained in the BAKE mode (see “One Rack
Baking”).
#2 -- Roasting a turkey or a large piece of meat
Levels CONVEC BAKE Mode
#2 & #4 -- Use for cakes, cookies, biscuits, and other
baked goods. Cake pans should be
staggered. Cookie sheets should be placed
on rack #2 directly under the one on rack #4.
-- To bake several casseroles, frozen pies, or
cakes.
-- These two racks can also be used for a large
oven meal.
Levels CONVEC BAKE Mode
#1, #3, & #5 -- When several sheets of cookies are to be
baked. Place the baking sheets directly
above each other on the respective racks
to allow air to flow around the baking
sheets.
Loading ...
Loading ...
Loading ...