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28
CONVECTION BAKE
The convection fan increases air movement and circulates heat within the
oven to improve heat distribution on multiple racks and enhance cooking
evenness while cooking with single or multiple racks. Reduce recipe baking
temperatures by 25°F (15°C). Cooking times may be slightly longer for multiple
racks than what would be expected for a single rack.
• 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 bakeware.
• 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
mostly 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 2 and
4 or 1 and 3.
- 3 rack baking: Use positions 1, 3
and 5 or 2, 3 and 4.
- 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 one rack and
back of another rack (See graphic
at right). 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.
5
4
3
2
1
Rear
Placement
Front
Placement
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