Loading ...
Loading ...
Loading ...
Cooking Tips
Pan Placement Tips
• When using large (15" x 13") flat pans or trays that cover most of the rack, rack positions 2 or 3 produce the best
results.
• When baking on more than one rack, we recommend using one of the convection modes and the 2nd and 4th
position or the 3rd and 5th position for more even baking. When baking on three racks, use any combination of
positions 2, 3, 4, and 5 for more consistent results.
• Stagger pans in opposite directions when two racks and several pans are used in Conventional Bake Mode. If possible,
no pan should be directly above another.
• Allow 1 to 2 inches of air space around all sides of each pan for even air circulation.
Baking Tips
Because of variations in food density, surface texture, and consistency, some foods may be prepared more successfully
using the Conventional Bake setting. For this reason, conventional baking is recommended when preparing baked goods,
such as custard. You may find that other foods also turn out best when cooked in Conventional Bake Mode.
• As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25° F (-3.9° C) and
the cooking time by approximately 10 to 15%.
• Some recipes may require adjustment and testing when converting from standard to convection modes. If unsure how to
convert a recipe, begin by preparing the recipe in Conventional Bake. After achieving acceptable results, follow the
convection guidelines listed for the similar food type. If the food is not prepared to your satisfaction during this first
convection trial, adjust only one recipe variable at a time (cooking time, rack position, or temperature) and repeat the
convection test. Continue adjusting one recipe variable at a time until you achieve the results you are looking for.
• Make sure the oven racks are in the desired position before you turn on the oven.
• Do not open the door frequently during baking. Look through the door window to check doneness whenever possible. If
you must open the door, the best time is during the last quarter of the baking time.
• Bake to the shortest time suggested and check for doneness before adding more time. For baked goods, a stainless
steel knife placed in the center of the product should come out clean when the baked item is done.
• Use the pan size and type recommended by the recipe to ensure best results. Cakes, quick breads, muffins, and cookies
should be baked in shiny, reflective pans for light, golden crusts. Avoid the use of old, darkened pans. Warped, dented,
stainless steel and tin-coated pans heat unevenly and will not give uniform baking results.
Multiple Rack Baking
One major benefit of convection cooking is the ability to prepare foods in larger quantities. The uniform air circulation
makes this possible. Foods that can be prepared on two or three racks at the same time include: pizza, cakes, cookies,
biscuits, muffins, rolls, and frozen convenience foods.
For three-rack baking, use any combination of rack positions two, three, four, and five. For two-rack baking, use rack
positions two and four or positions three and five. Remember that the racks are numbered from bottom to top.
Single Rack Pan Placement Multiple Rack Pan Placement
24
Loading ...
Loading ...
Loading ...