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Convection Baking
Wall Oven
1-Rack
convection
baking
The comecfion tim circulates the heated air
e'_enlv oxer and arom_d the fi)od using the bake
and broil elements.
X4q_en comecfion baking with only 1 rack, place
the rack on position B or C at the center of the
oxen and remoxe the tlntlsed i'ac]_s. Cook times
mm decrease so fi_od should be checked earlier
than )ackaoe directions to make sm'e that it does
[ &
not ox ei'cook.
Ideal tot cooking large casseroles and lasagna
with good results.
Multi-rack
convection
bahing
Because heated air is drculated evenly
throughout the oven, toods can be baked
with excellent results using multiple racks.
The amotmt _ff time required ti)r multi-rack
baking may increase slightly tiw some toods,
but overall time is saved because two to three
times as much tood is cooked at once. Cookies,
Inuflins, biscuits and other quick breads give
good results with multi-rack baking.
Many toods may be cooked using the special
()mvecfion Floor Rack in combination with the
other oven rocks. Foods such as chocolate chip
and sugar cookies, pizza and pies have shown
good results when convection baking using as
many as 3 racks plus the floor rack.
Adapting
recipes
YOU can use )our fi_xorite recipes in the
COlr_ ection o_,ell.
X_]_en convection baking, reduce baking
temperatm'e by 25°F. No temperatm'e
a(!iusnnent is necessa_ y when convection
roasting.
Use pan size recomnlended.
Some package instructions tot fl'ozen casseroles
or main dishes have been developed using
COilli/lei'cial convection ovens. For best results
in this oven, preheat the oven and use the
tempemtm'e on the package.
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