4. Donotopenthedoorfrequentlyduringbaking.Lookthroughthedoor
windowtocheckdonenesswheneverpossible.Ifyoumustopenthe
door,thebesttimeisduringthelastquarterofthebakingtime.
5. Baketotheshortesttimesuggestedandcheckfordonenessbefore
addingmoretime.Forbakedgoods,astainlesssteelknifeplacedinthe
centeroftheproductshouldcomeclean"whendone.
6. Usethepansizeandtyperecommendedbytherecipetoensurebest
results.Cakes,quickbreads,muffins,andcookiesshouldbebakedin
shiny,reflectivepansforlight,goldencrusts.Avoidtheuseof old,
darkenedpans.Warped,dented,stainlesssteelandtin-coatedpans
heatunevenlyandwillnotgiveuniformbakingresults.
BakingTips
Becauseofvariationsinfooddensity,surfacetextureandconsistency,some
foodsmaybepreparedmoresuccessfullyusingtheconventionalbake
setting.Forthisreason,conventionalbakingisrecommendedwhen
preparingbakedgoodssuchascustard.Theusermayfindotherfoodsthat
arealsopreparedmoreconsistentlyinconventionalbake.Thisisperfectly
normal,
1. As a general rule, to convert conventional recipes to convection recipes,
reduce the temperature by 25 F and the cooking time by approximately
10to 15%.
2. Some recipes, especially those that are homemade, may require
adjustment and testing when converting from standard to convection
modes. If unsure how to convert a recipe, begin by preparing the recipe
in conventional bake. After achieving acceptable results, follow the
convection guidelines listed for the similar food type. If the food is not
prepared to your satisfaction during this first convection trial, adjust only
one recipe variable at a time (cooking time, rack position, or
temperature) and repeat the convection test. Continue adjusting one
recipe variable at a time until satisfactory results are achieved.
3. Make sure the oven racks are in the desired position before you turn the
oven on.
Multiple Rack Baking
A major benefit of convection cooking is the ability to prepare foods in
quantity. The uniform air circulation makes this possible. Foods that can be
prepared on two or three racks at the same time include: pizza, cakes,
cookies, biscuits, muffins, rolls, and frozen convenience foods.
For 3 rack baking, use any combination of rack positions 2, 3, 4, and 5.
Remember that the racks are numbered from bottom to top. For 2 rack
baking, use rack positions 2 and 4 or positions 3 and 5.
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