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Using Your Electric Convection Oven
• When cooking with two racks, arrange
the racks on the 2nd and 4th rack guides.
Two sheets of cookies may be baked if
sheets are switched at approximately
three quarters of the total bake time.
Increase baking time, if necessary.
• For best results allow 2 inches (5 cm) of
space around each pan and between
pans and oven walls. Hot air must
circulate around the pans in the oven for
even heat to reach all parts of tl_eoven.
This results in better baking.
Where to place pans:
WHEN YOU
HAVE PLACE
1 pan In center of the oven rack.
2 pans Side by side or slightly
staggered.
3 or 4 pans In opposite corners on
each oven rack. Stagger
pans so no pan is directly
over another.
Rack placement for specific foods:
FOOD RACK POSfTION_
Frozen pies, large 1st or 2nd rack
roasts, turkeys, guide from bottom
angel food cakes
Bundt cakes, most 2nd rack guide
quick breads, yeast from bottom
breads, casseroles,
meats
Cookies, biscuits, 2nd or 3rd rack
muffins, cakes, guide from bottom
nonfrozen pies
NOTE: For information on where to place
your rack when broiling, see "Broiling
guidelines" later in this section.
Bakeware choices
Baking performance is affected by the type of bakeware used. Use the bakeware size
recommended in the recipe.
BAKEWARETYPE BEST USED FOR GUIDELINES
Lightcolored aluminum • Lightgolden crusts Use temperature and time
• Even browning recommended in recipe.
Dark aluminum and other • Brown, crisp crusts May reducebakingtemperature25°F (16°C).
bakeware with dark, dull, Use suggested baking time.
and/or non-stick finish Use temperature and time
recommended in recipe for pies,
breads, and casseroles.
• Place rack in center of oven.
Ovenproof glassware,
ceramic glass, or ceramic
l lnsulated cookie sheets
Ior baking pans
t.....................i...........
I Stainless stee
• Brown, crisp crusts • May reducebaking temperature 25°F (16°C).
j Place in the bottom third of oven.
! • May need to increase baking time.
4
• Light, golden crusts I • May need to increase baking time.
• Uttle or no bottom
browning
i I * Uneven browning
St_onewara................. i • Crisp crus.ts ........... i__.Fol!owm_a__nufacture.€s÷instruclions-
14
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