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4039
Convection Bake Tips
OPERATION
OPERATION
Bake Tips
BAKE TIPS
• For best results, bake food on a single rack with at least 1”-1½” (2.5-3 cm)
space between utensils and oven walls.
• Use one rack when selecting the bake mode.
• Check for doneness at the minimum time.
• Use metal bakeware (with or without a non stick finish), heatproof glass, glass-
ceramic, pottery or other utensils suitable for the oven.
• When using heatproof glass, reduce temperature by 25F from recommended
temperature.
• Use baking sheets with or without sides or jelly roll pans.
• Dark metal pans or nonstick coatings will cook faster with more browning,
insulated bakeware will slightly lengthen the cooking time for most foods.
• Do not use aluminum foil or disposable trays to line any part of the oven. Foil is
an excellent heat insulator and heat will be trapped beneath it. This will alter the
cooking performance and can damage the finish of the oven.
• Avoid using the opened door as a shelf to place pans.
• See Troubleshooting for tips for Baking and Roasting problems.
CONVECTION BAKE TIPS
• Reduce recipe baking temperatures by 25°F.
• For best results, foods should be cooked uncovered, in lowsided pans to take
advantage of the forced air circulation. Use shiny aluminum pans for best results
unless otherwise
• Heatproof glass or ceramic can be used. Reduce temperature by another 25°F
when using heatproof glass dishes for a total reduction of 50°F.
• Dark metal pans may be used. Note that food may brown faster when using
dark metal bake ware.
• The number of racks used is determined by the height of the food to be cooked.
• Baked items, for the most part, cook extremely well in convection. Don’t try to
convert recipes such as custards, quiches, pumpkin pie, or cheesecakes, which
do not benefit from the convection-heating process. Use the regular Bake mode
for these foods.
• Multiple rack cooking for oven meals is done on rack positions 1, 2, 3 , 4, and 5.
All six racks can be used for cookies, biscuits and appetizers.
• 2 Rack baking: Use positions 1 and 3.
• When baking four cake layers at the same time, stagger pans so that one
pan is not directly above another. For best results, place cakes on front of
upper rack and back of lower rack (See graphic below). Allow 1” - 1 ½”
(2.5 - 3 cm) air space around pans.
• Converting your own recipe can be easy. Choose a recipe that will work well in
convection.
• Reduce the temperature and cooking time if necessary. It may take some trial
and error to achieve a perfect result. Keep track of your technique for the next
time you want to prepare the recipe using convection.
• See Troubleshooting for tips for Baking and Roasting problems.
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FOOD ITEM RACK POSITION TEMP °F (PREHEATED OVEN) TIME (MIN.)
CAKE
Cupcake 2 350° F 19-22
Bundt cake 1 350° F 40-45
Angel Food 1 350° F 35-39
PIE
2 crust, fresh 9” 2 375-400° F 45-40
2 crust, frozen fruit, 9” 2 375° F 68-78
COOKIES
Sugar 2 350-375° F 8-10
Chocolate chip 2 350-375° F 8-13
Brownies 2 350° F 29-36
BREADS
Yeast bread, 9x5 2 375° F 18-22
Yeast rolls 2 375-400° F 12-15
Biscuits 2 375-400° F 7-9
Muffins 2 425° F 15-19
PIZZA
Frozen 2 400-450° F 23-26
Fresh 2 475° F 15 - 18
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