DOA330X1 USE & INSTALLATION MANUAL

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18

Convection Bake Tips and Techniques

Reduce recipe baking temperatures by 25 °F (15

°C).

• For best results, foods should be cooked

uncovered, in low-sided pans to take

advantage of the forced air circulation. Use

shiny aluminum pans for best results unless

otherwise specified.

• Heatproof glass or ceramic can be used.

Reduce temperature by another 25 °F (15

°C) when using heatproof glass dishes for a

total reduction of 50 °F (30 °C).

• Dark metal pans may be used. Note that

food may brown faster when using dark

metal bake ware.

• The number of racks used is determined by

the height of the food to be cooked.

• Baked items, for the most part, cook

extremely well in convection. Don’t try to

convert recipes such as custards, quiches,

pumpkin pie , or cheesecakes, which do not

benefit from the convection-heating process.

Use the regular Bake mode for these foods.

• Multiple rack cooking for oven meals is done

on rack positions 1, 2, 3 and 4. All four racks

can be used for cookies, biscuits and

appetizers.

- 2 Rack baking: Use positions 1 and 3.

- 3 rack baking: Use positions 2, 3 and 4 or 1,

3 and 5.

- When baking four cake layers at the same

time, stagger pans so that one pan is not

directly above another. For best results,

place cake son front of upper rack and back

of lower rack (See graphic at right). Allow 1"

- 1 ½” (2,5 - 3cm).air space around pans.

• Converting your own recipe can be easy.

Choose a recipe that will work well in

convection.

• Reduce the temperature and cooking time if

necessary. It may take some trial and error

to achieve a perfect result. Keep track of

your technique for the next time you want to

prepare the recipe using convection.

Tips for Solving Baking Problems are found on

Page 31.

Foods recommended for Convection Bake

mode:

Appetizers Biscuits Coffee Cakes

Cookies (2 to 4 racks) Yeast Breads

Cream Puffs

Popovers

Casseroles and One-Dish Entreés

Oven Meals (rack positions 1, 2, 3)

Air Leavened Foods (Soufflés, Meringue, Meringue-

Topped Desserts, Angel Food Cakes, Chiffon

Cakes)

4

6

5

3

2

1

Rack position

Multiple rack pan placement

Figure 5

Quick and easy recipe tips

Converting from standard BAKE

to CONVECTION BAKE:

• Reduce the temperature by 25 °F (15 °C).

• Use the same baking time as Bake mode if

under 10 to 15 minutes.

• Foods with a baking time of less than 30 minutes

should be checked for doneness 5 minutes

earlier than in standard bake recipes.

•

If food is baked for more than 40 to 45 minutes,

bake time should be reduced by 25%.

Use & Installation Manual

19

Convection Bake Chart

Reduce standard recipe temperature by 25 ºF (15

°C) for Convection Bake.

Temperatures have been reduced in this chart.

This chart is a guide.

Follow recipe or package directions and reduce

temperatures appropriately.

CONVECTION CAVITY

FOOD ITEM RACK POSITION

TEMP. °F (°C)

(PREHEATED OVEN)

TIME (MIN)

Cake

Cupcakes 2 325 (160) 20-22

Bundt Cake 1 325 (160) 43-50

Angel Food 1 325 (160) 43-47

Pie

2 crust, fresh, 9" 2 350-400 (175-205) 40-52

2 crust, frozen fruit, 9" 2 350 (175) 68-78

Cookies

Sugar 2 325-350 (160-175) 9-12

Chocolate Chip 2 325-350 (160-175) 8-13

Brownies 2 325 (160) 29-36

Breads

Yeast bread, loaf, 9x5 2 350 (175) 18-22

Yeast rolls 2 350-375 (175-190) 12-15

Biscuits 2 375 (190) 8-10

Muffins 2 400 (205) 17-21

Pizza

Frozen 2 375-425 (190-220) 23-26

Fresh 2 450 (232) 15-18

DOUBLE CONVECTION CAVITY

FOOD ITEM RACK POSITION

TEMP. °F (°C)

(PREHEATED OVEN)

TIME (MIN)

Cake

Cupcakes 2 325 (160) 16-18

Bundt Cake 1 325 (160) 37-43

Angel Food 1 325 (160) 35-39

Pie

2 crust, fresh, 9" 2 350-400 (175-205) 35-45