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17
4. Do not open the door frequently during baking. Look through the door
window to check doneness whenever possible. If you must open the door,
the best time is during the last quarter of the baking time.
5. Bake to the shortest time suggested and check for doneness before
adding more time. For baked goods, a stainless steel knife placed in the
center of the product should come clean` when done.
6. Use the pan size and type recommended by the recipe to ensure best re-
sults. Cakes, quick breads, muffins, and cookies should be baked in shiny,
reflective pans for light, golden crusts. Avoid the use of old, darkened
pans. Warped, dented, stainless steel and tin-coated pans heat unevenly
and will not give uniform baking results.
Multiple Rack Baking
A major benefit of convection cooking is the ability to prepare foods in quan-
tity. The uniform air circulation makes this possible. Foods that can be pre-
pared on two or three racks at the same time include: pizza, cakes, cookies,
biscuits, muffins, rolls, and frozen convenience foods.
For 3 rack baking, use any combination of rack positions 2, 3, 4, and 5. Re-
member that the racks are numbered from bottom to top. For 2 rack baking,
use rack positions 2 and 4 or positions 3 and 5.
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Baking Tips
Because of variations in food density, surface texture and consistency, some
foods may be prepared more successfully using the conventional bake set-
ting. For this reason, conventional baking is recommended when preparing
baked goods such as custard. The user may find other foods that are also pre-
pared more consistently in conventional bake. This is perfectly normal.
1. As a general rule, to convert conventional recipes to convection recipes,
reduce the temperature by 25°F and the cooking time by approximately
10 to 15%.
2. Some recipes, especially those that are homemade, may require adjust-
ment and testing when converting from standard to convection modes.
If unsure how to convert a recipe, begin by preparing the recipe in con-
ventional bake. After achieving acceptable results, follow the convection
guidelines listed for the similar food type. If the food is not prepared to
your satisfaction during this first convection trial, adjust only one recipe
variable at a time (cooking time, rack position, or temperature) and re-
peat the convection test. Continue adjusting one recipe variable at a time
until satisfactory results are achieved.
3. Make sure the oven racks are in the desired position before you turn the
oven on.
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