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CULINARIAN SERIES
18
USING YOUR OVEN
if baked at the regular temperature. The air is re
-
circulated and reheated. Uncover, longer cooking
foods such as large pieces of meat or other foods
that can be cooked in low sided baking utensils or
air
leavened foods, are where you will see the most
sav-
ings in cooking time. Using multiple rack at the same
time will achieve a good time saving, as you can cook
more food at the same time. The number
of recipes
requiring preheating of the oven is reduced
considerably
because the heat reaches the food faster
as the hot air
circulates around the food.
FOODS SUITABLE FOR CONVECTION BAKE
Air Leavened Foods (angel food cake, soufflés,
cream puffs, meringue shells)
Appetizers
Breads
Main Dishes
Oven Meals (1 to 4 racks)
Cookies
Pies
Poultry
Roasts
CONVERTING RECIPES TO CONVECTION BAKE
Low sided baking utensils will provide the best results,
as
the hot air can reach all sides of the utensil easier.
The
oven temperature can be left the same as the
recipe
and the food cooked a shorter period of time.
The
temperature can be lowered 25°F to 50°F and the
food will probably take the same length of time to
cook as the recipe states. If you find that food is
ade-
quately browned on the outside, but not done in the
center, lower the temperature another 25°F and add
to baking time. When reducing the temperature
al-
ways check the food for doneness, a minute or
two
before the minimum time stated in the recipe,
as
time can always be added. Some recipes will cook
faster than others. There is no way to predict exactly
how long each recipe will take when you convert it to
convection.
Convection will be easier to use after you have used
it a few times as you will begin to understand the way
it bakes.
SELECTING UTENSILS FOR CONVECTION BAKE
Cooking by convection does not require any specially
designed baking utensils. You probably have many
utensils in your kitchen that are suitable to use. When
choosing a baking utensil, consider the material, the
size and shape as they all affect the baking time, the
appearance of the finished product.
Metal bake ware (aluminum, steel and cast iron) all
result in the fastest cooking time and the best end
product. Aluminum pans work best for all types of
baked goods. For the best browning, use a pan with
a
dark or dull finish that absorbs heat, when baking
pies and breads. A shiny finish works best for cakes
and cookies, since it reflects some of the heat and
provides a tenderer surface. Cookie sheets with only
one lip will give the best results, as the heated air can
circulate all around the sides of the food.
For roasting use bottom of the broil pan and elevate the
meat on a metal roasting rack. Glass
-
ceramic or glass
utensils do not conduct heat as well as metal, but they
can be used. Use them for foods that do not require a
dark brown crust or crisping, such as soufflés.
Baked items cook more quickly and evenly if they are
individuallysmaller insize,i.e.twoor three smallfoodsdo
better than one large piece. When single food items are
baked, always center the rack. If several foods are
being
baked, space them evenly on the racks.
RACK POSITIONS
One to four racks can be used simultaneously
during convection baking. Place the rack(s) in the
desired position before turning the oven on. Store the
unused racks out of the oven.
Rack position 2 (second from bottom) will probably
be used the most for single rack convection baking.
When baking on more than one rack you do not
need to stagger the pans. Allow at least 1" of space
between the oven walls and the pans so the heated
air can circulate. Pans should be placed in the
center of the oven, stacked above each rack.
REGULAR BAKE
Bake is baking with hot convected air; with not
fan.
The air movement comes from natural convection
as
the air heats, it moves to the top of the oven.
This
oven mode is the same as you have been using
for
baking on one or two racks.
FOODS SUITABLE FOR BAKE
Appetizers
Pies, Cakes
B r e a d s
D e sse r ts
Main Dishes
Oven Meals (1 to 2 racks)
Poultry
Roasts
RACK POSITIONS
One or two racks can be used simultaneously during
bake. Place the rack(s) in the desired position
before
turning the oven on. Store any unused racks
out of
the oven.
Rack position 2 (second from bottom) will probably
be used the most for single rack baking.
If you are using two racks simultaneously, be sure to
check the food on the bottom rack sooner than the
minimum time. The food on the lower rack position
may cook slightly faster than the food on the upper
rack, particularly if you are using large baking utensils
so
that one is not directly above the other and the
heated
CAUTION:
Aluminum foil should never be used to
cover the oven racks or to line the oven bottom.
The trapped heat can damage the porcelain and
the heated air cannot adequately reach the food
being baked.
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