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CONVECTION BAKE
Convection Bake uses heat from the upper and lower heating elements and
air movement from the convection fan to enhance cooking efficiency and
evenness across multiple racks. 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. Do not
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, 4, and 5.
All six rack positions can be used for
cookies, biscuits, and appetizers.
- 2 Rack baking: Use positions 1 and
3 or 2 and 4.
- 3 rack baking: Use positions 2, 3,
and 4 or 1, 3, and 5.
- 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 and
back of lower 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
6
Rear
Placement
Front
Placement
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