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USING
YOUR
OVEN
if
baked
at
the r
egula
r
tempe
r
ature
.
Th
e
air
is
re
-
ci
rcu
lat
ed
and
r
eheated.
Uncovered,
l
onge
r
cooki
ng
foods
su
ch
as
l
arge
pi
eces
of
meat
or
othe
r
foods
th
at
can
be
cooke
d in l
ow
sided
ba
king
utensils
or
air l
eavened
foods,
are
where
yo
u
will
see
the
mos
t
savings
in
cook
in
g t
ime.
Using
mult
iple
r
ack
at the
same
t
ime
wi
ll
ac
hi
eve
a
good
ti
me
savi
n
g,
as
yo
u
can
cook
more
food
at
th
e
same
ti
m
e.
Th
e n
umbe
r
of r
ecipes
r
equi
ri
ng
pre
h
eati
ng of t
he
ove
n
is
r
educed
consi
der
ably
because
t
he
h
eat
reac
hes
th
e
food
fas
te
r
as
the
h
ot
air cir
culates
aro
u
nd
the
food.
FOOD
S
SUITABLE
FOR
CONVECTION
BAKE
Air L
eavened
Foods
(angel
food
cake,
so
uffl
es,
cr
ea
m pu
ffs,
me
rin
gue she
ll
s)
Appet
iz
ers
Br
eads
Ma
in
Dish
es
Ove
n
Mea
ls
(1
to
4 r
ac
k
s)
Coo
ki
es
Pi
es
Po
ul
try
Roasts
CONVERTING
RECIPES
TO
CONVECTION
BAKE
Low
sided
baking
utensils
w
ill
provide
the
best
r
es
ult
s,
as
the hot air
can
reach
all
sides
of
th
e u
te
ns
il
easier.
The
oven
te
m
pe
rature
can
be
left
the
sa
me
as
th
e
r
ec
i
pe
and
the
foo
d
coo
ked a shorter
perio
d of
tim
e.
Th
e tem
pe
rature
ca
n
be
lowered
25°F
to
50°F
and
the
foo
d will
probably
take
the
same
length
of
tim
e
to
coo
k
as
th
e r
ec
i
pe
stat
es.
If
yo
u f
in
d
th
at
food
is
ade
qu
ate
ly br
ow
n
ed
on
th
e o
ut
si
de,
b
ut
not
do
ne
in
the
center,
l
owe
r the
temperature
another
25°F and
add
to
baking
t
im
e.
When
reducing
the
te
mp
era
ture
al
ways
ch
ec
k
the
food
for
doneness,
a
minu
te or
two
be
f
or
e
the
minimum
time
state
d
in
the
r
ec
i
pe,
as
tim
e
can
always
be
added.
Some
r
ec
i
pes
w
ill
coo
k
faster
than
others.
Th
e
re
is
no
w
ay
to
pr
ed
ict
ex
ac
tl
y
how
long
each
r
ec
i
pe
will
take
wh
en
yo
u
co
n
ve
rt
it
to
co
n
vect
ion.
Co
n
vect
ion w
ill
be
easier
to
use
after
you
ha
ve
u
sed
it a
fe
w
times
as
yo
u w
ill
begin
to
un
de
rstand the
way
it
bakes
.
SELECTING
UTEN
S
ILS
FOR
CONVECTION
BAKE
Cooking
by
co
n
vec
ti
on
does
n
ot
require
any
spec
ia
ll
y
designed
baking
u
te
ns
il
s.
You
p
roba
b
ly
h
ave
man
y
utensils
in
yo
ur
kitchen
that
are
suitable
to
u
se.
Wh
en
choosing
a
baking
u
te
nsil,
co
nsi
de
r
the
mater
ial,
the
size
and
s
ha
pe
as
th
ey
all
affect
th
e
baking
time,
the
appearance
of
the
finished
pro
d
uct.
M
etal
bake
war
e
(aluminum,
st
eel
and
cast
i
ro
n) all
result
in
the
fas
t
es
t
coo
kin
g
time
and
the
bes
t
end
product.
Aluminum pans w
ork
best
fo
r
all
types
of
baked
goods.
For
th
e
bes
t
browning,
use
a
pan
with
a dark or
d
ull
finish
that
ab
sorbs
hea
t,
wh
en
baking
pies
and
breads.
A s
hin
y fi
nish
works
best
for
cakes
and
cookies,
s
in
ce
it re
flects
so
me of
the
he
at
an
d
provides
a ten
dere
r
surface.
Coo
ki
e
sheets
with
only
one
lip will
give
the
best
results,
as
the h
eated
air
can
circulate
all
around
the
si
d
es
of the
foo
d.
F
or
roast
i
ng,
use
bo
tt
om
of t
he
bro
il
pa
n
an
d
ele
v
ate
t
he
meat
on a
meta
l r
oasti
ng
rac
k.
Glass-cera
m
ic
or
gl
a
ss
utensil
s do n
ot
con
du
ct
heat
as
well
as
meta
l, but th
ey
can
be
used.
U
se
the
m
fo
r
foods
th
at
do
n
ot
requi
re a
dark
b
rown
crust or cr
is
pin
g,
such
as
so
u
ffles.
B
aked
i
te
ms
cook
mo
re q
ui
ckly
an
d
eve
nl
y ifthey
are
in
di
v
id
u
all
y sma
ll
er
in
size
,
i.e
.
two
or
thr
ee
sm
all
foods
do
be
tt
er
than
one
la
rge
p
iece.
When
si
n
gle
f
ood
items
are
baked,
al
ways
cen
t
er
t
he
rack.
If
severa
l
foods
are
being
baked
,
space
them
evenly
on t
he
racks.
RACK
POSITIONS
One
to
fou
r
racks
c
an
be
us
ed
simultaneously
during
convection
baking.
Place
the
rac
k
(s)
in
the
desire
d
pos
iti
on
before
t
urnin
g
the
ove
n
on.
Sto
re
the
unused
racks
out
of
the
oven.
Rack
pos
ition 2
(second
fro
m
bo
tt
om)
will pr
obab
ly
be
used
the
most
for
single
rack
convection
baking
.
W
hen
baking
on
more
t
han
one
rack
you
do
not
need
to
stagger
th
e
pans.
A
llow
at
least
1" of
space
be
tw
een
the
oven
wa
ll
s
an
d
th
e
pans
so the
heated
air
can
circulate.
Pans
sho
ul
d
be
placed
in
the
cen
te
r of the
ov
e
n,
stac
ked
ab
ov
e
ea
ch
ra
c
k.
REGULAR
BAKE
B
ake
is
baking
with
hot convected
air;
there
is
no
fan.
The
air
moveme
nt
com
es f
rom
natura
l
convect
i
on
as
the
air
heats,
it m
oves
to
the t
op
of
th
e
ove
n.
T
hi
s
oven
mode
is
the
same
as
you
h
ave
bee
n
using
f
or
b
akin
g
on
one
or
tw
o
racks.
FOODS
SUITABLE
FOR
BAKE
A
ppet
iz
e
rs
P
ies,
Cakes
B
reads
D
esserts
M
ain
Dishes
Oven
M
eals
(1
to
2
racks)
P
oul
t
ry
R
oas
ts
CAUTION:
Aluminum foil
should
never
be
used
to
cover
the
oven
racks
or
to line the
oven
bottom.
The
trapped
heat
can
damage
the
porcelain
and
the
heated
air
cannot
adequately
reach
the
food
being
baked.
RACK
POSITIONS
O
ne
or
two
racks
can
be
u
sed
simultaneously
during
bake.
P
la
ce
the
rack(s)
in
the
desired
pos
iti
on
before
turning
the
oven
o
n.
S
tore
any
unu
sed
racks
ou
t of t
he
oven.
R
ack
position
2
(second
from
botto
m) w
ill
probabl
y
be
used
t
he
mos
t f
or
single
rack
baking.
If
you
are
us
i
ng
two
racks
sim
u
ltaneously,
be
sure
to
check
the
food
on t
he
bottom
rack
soo
n
er
th
an
the
mi
n
im
um
ti
m
e.
The
food
on
the
lo
wer r
ac
k
pos
i
tion
may
coo
k
slightly
faster
than
the
food
on
the
u
pper
rack,
partic
u
larly
if y
ou
a
re
using
la
r
ge
bak
i
ng
ut
en
si
ls
so
tha
t
one
is
not
di
rect
ly
above
t
he
ot
h
er
and the
heated
air
can
ci
rc
u
la
te fr
ee
ly
around
eac
h
pan.
Allow
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