23
4
6
5
3
2
1
Rack 3
Rack 1
Foods recommended for convection bake mode:
Appetizers, Biscuits, Cakes, Casseroles, Coffee Beans, Cookies (2 to 4 racks),
Cream Puffs, Popovers, Yeast Breads, One-Dish Entrées, Oven Meals (rack
positions 1, 2, 3), and Air Leavened Foods (Soufflés, Meringue, Meringue-
Topped Desserts, Angel Food Cakes, Chiffon Cakes).
• 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. 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 done on rack positions
1, 2, 3, 4 and 5. All five racks can
be used for cookies, biscuits and
appetizers.
- 2 Rack baking: Use positions 1
and 3.
- 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 -
3cm) 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.
• See Troubleshooting for tips to Solving Baking and Roasting Problems.
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