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GB
36
UNDERSTANDING THE VARIOUS OVEN MODES
Roast Tips and Techniques
Roasting is cooking with heated air. Both upper and lower elements in the oven are used
to heat the air but no fan is used to circulate the heat.
Follow the recipe or convenience food directions for baking temperature, time and rack
position. Baking time will vary with the temperature of ingredients and the size, shape
and finish of the baking utensil.
General Guidelines
- For best results, bake food on a single rack with at least 1” - 1 ½” (2,5 - 3cm) space
between utensils and oven walls.
- Use one rack when selecting the bake mode.
- Check for doneness at the minimum time.
- Use metal bake ware (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 25°F (15°C) 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
bake ware will slightly lengthen the cooking time for most foods.
- Do not use aluminum foil or disposable aluminum 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.
- Tips for Solving Baking Problems are found on Page pagina 51.
True Convection Tips and Techniques
- Reduce recipe baking temperatures by 25°F (15°C).
- For best results, foods should be cooked uncovered, in low-sided pans to take
advantage of the forced air circulation. Use shiny aluminum pans for best results
unless otherwise specified.
- Heatproof glass or ceramic can be used. Reduce temperature by another 25°F (15°C)
when using heatproof glass dishes for a total reduction of 50°F (30°C).
- 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 , and 4. All four
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
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