21
BAKE
PREHEATINGTHEOVEN
Preheat the oven before baking. The oven does
not need to be preheated for large pieces of
meat or poultry. See your recipe for preheating
recommendation. Preheating time depends on
thete mperaturesettingandthenumberofracks
intheoven
. Duringpre‐heatingtimeorangeoven
thermostatlight is always lit, once pre‐heating is
over, it start to cyclate on/off according oven
thermostatcycle
GETTINGTHEBESTRESULTS
Minimizeopeningthedoor.
Choosetherightsizebakeware.
Usethebakewarerecommendedintherecipe.
Storethebroiler
pansoutsidetheoven:extra
panswithoutfoodaffectthebrowningand
cooking.
Browningcandependfromthetypeofpanused:
- Fortender,goldenbrowncrusts,uselight
non‐stickanodizedorshinymetalpans.
- Forbrowncrispcrusts,usedarknon‐
stick/anodizedordark,dullmetalutensils
or
glassbakeware.Thesemayrequirelowering
thebaketemperature25°F/‐4°C.
BAKEWARETYPE
Metal bake ware (with or without a non‐stick
finish),heat‐proofglass,glassceramic,pottery,or
other utensils are suitable for the oven. Suitable
cookie sheets have a small lip on one side only.
Heavysheetsorthosewithlipsonmorethanone
sidemayaffectthe
bakingtime.
BAKERACKPOSITIONS
Racklevelpositionsintheovenarenumberedas
inthediagramonpage19.
ONE RACK BAKING‐The Bake mode is best for
baking on one rack with rack level 3 and 4 used
for most baked items. When baking tall items,
rack
level4maybeused.Piesarebestbakedon
racklevel4or5toensurethebottomofthecrust
is done without over‐browning the top. When
large pieces of meat or poultry are roasted such
as a prime rib of beef or a turkey, rack level 4
is
thepreferredrack.
TWO RACK BAKING‐Racklevels 3 and 5 may be
used when baking on two levels. Cookies and
biscuits can be cooked properly using these two
racks.Casseroledishes may al so be bakedusing
thesetwolevels.
CONVECTION
COOKINGWITHCONVECTION
There are many advantages to cooking with
convection.Intheconvectionsystem,afaninthe
backoftheovenmovesheatedair eve nlyaround
the oven. The moving air provides even heat so
foods can be placed on any rack level with
consistent results and without having to rotate
the
pans. Convection also enables cooking
simultaneouslyonmultipleracks.
Low, shallow bake ware should be used with
convectioncooking.Thisallowstheheatedair to
properly move around the food. Pans with high
sidesorpansthatarecoveredarenotsuitablefor
convection cooking because high sides or lids
prohibitthewarmairfromcirculatingaroundthe
food.
Any food cooked uncovered will brown evenly
and form a nice crust. Foods in covered dishes
(casseroles, pot roast) or delicate custards are
notsuitableforconvectioncooking.
CONVECTION
Time can be saved by baking an entire batch of
cookies at the same time. The cookies will bake
evenly and be done all at once. The baking time
may be shorter due to the warm circulating air.
For small items such as cookies, check to see if
they are done
one to two minutes before the
recipetime.Forlargerbakeditemssuchascakes,
check five to six minutes before the time
indicatedontherecipe
.
Convection cooking of meat and poultry will
result in foods that are brown and crispy on the
outside and moist and juicy on the inside. Large
meatorpoultryitemsmaycookupto30minutes
less than the suggested time so check them so
theywillnotbeoverbaked.
Ameatthermometer
or an instant read thermometer will provide
more accurate results than the "minute per
pound" method. The larger the piece of meat or
poultry,themoretimeyouwillsave.
Converting Conventional Baking to Convection
Cooking -
To convert most recipes for baked
items(cookies,cakes,pies,etc.),reducetheoven
temperatureby25°F/‐4°C.Formeatsandpoultry,
use the temperature re commended in recipes
andcookingcharts.
CONVECTION
The rear element operates at full power. Air is
circulated by the fan for even heating. Use this
setting for food which requires gentle cooking
suchaspastries,soufflésorcakes.
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