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Convection Bake
Tips
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Convection Bake is similar to Bake. Heat comes from the upper
and lower heating elements. The main difference in convection
baking is that the heat is circulated throughout the oven by the
convection fan.
The Convection Bake mode is well suited for baked goods such as cookies,
biscuits, breads and cakes. It is also good for cooking on multiple racks (2 or 3) at
the same time. The benefits of Convection Bake include:
• Use of multiple racks at one time.
• Slight decrease in cook time.
• Higher volume (yeast items rise higher).
• Even browning.
Reduce recipe temperature by 25 °R Refer to Convection Bake chart.
If baking more than one pan on a rack, allow at least 1" to 1 ½" of air space
around the pan. Stagger pans so that one is not directly above the other (see
graphic below).
27" appliances: 30" appliances:
Convection Bake Chart
Food Item
Cakes
Cupcakes
Bundt Cake
Angel Food
Layers (8" or 9")
Rectangle (9xl 3)
Cookies
Sugar
Chocolate Chip
Bar Cookies
Lemon
Brownie
1 rack
3
2
1
3
3
3
3
3
3
Rack Position
2racks 3racks
2+5
2+5
1+4 1+3+5
1+4 1+3+5
Temp.
325
325
325
325
325
350
325
325
325
Time
17-27
45-65
40-50
25-35
30-37
6-10
8-17
30-40
30-45
English 18
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