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• Use the Convect Roast Pad for best results.
• Preheating the oven is not necessary.
• Follow package recommendations for oven temperature, foil covering and use of
cookie sheets. Cooking times will be similar. See chart below for some exceptions
and examples.
• Center foods in the oven. If more than one food item is being cooked or if foods are
being cooked on multiple racks, stagger foods for proper air circulation.
• Most foods are cooked on rack position #30.
• For multiple rack cooking, use racks #1, 30 and 4. However, pizzas should be
placed on cookie sheets and cooked on rack position #20, 3 and 4.
Here are a few examples of times and temperatures
Ch!cken, fried .. j
Fish, sticks
Pot Pies
30 ,
I
o" 30 ¸ ,
CONVECT ROAST ! CONVENTIONAL
,OVEN NOT PREHEATED !BAKE ** PREHEATED
Minutes Temp.° F ,Minutes ***_
375 ° 375 ° 40-45
400 ° i !5-20
40-45
13-18 r 400 °
I :. | |
* An "o" after a rack number impiies that the offset rack should be used.
** Conventional bake uses the Bake Pad.
*** The times given are based on specific brands of mixes or recipes tested.
Actual times wilt depend on the ones you cook.
Note: Convect roasting times will be similar to the conventional times because the oven
is not preheated. The time savings comes from not having to preheat the oven.
21
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