ToBake:
1. ArrangetheovenracksinthedesiredpositionBEFOREheatingthe
oven.If cookingontworacksatthesametime,userackpositions3
and5.
2. TurntheOven Function selector to desired function. Cooking starts
immediately and stops when the Oven Function selector is turned
to OFE
3. Set the Temperature Control to the desired temperature.
4. Place the food in the oven after the Oven Indicator light goes out.
Pan Placement Tips
*When using large (15" x 13" [38 cm x 33 cm]) flat pans or trays that
cover most of the rack, rack positions 2 or 3 produce the best results.
*Stagger pans in opposite directions when two racks and several pans
are used. No pan should be directly above another.
*Allow 1 1/2" to 2" (3.8 cm to 5.1 cm) of air space around all sides of
each pan for even air circulation.
*When baking on
more than one rack,
it is recommended
to use the 3rd and
5th position for
more consistent
even baking.
Baking Tips
• As a general rule, to convert conventional recipes to convection
recipes, reduce the cooking time by approximately 10 to 15%.
• 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 the 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.
• Make sure the oven racks are in the desired positions before you turn
the oven on.
• For best results, always preheat the oven with the convection fan off.
• Do not open the oven door frequently during baking. If you must
open the door, the best time is during the last quarter of the baking
time.
• Bake to shortest time suggested and check for aloneness before
adding more time. For baked goods, a stainless steel knife placed in
the center of the product should come clean when done.
• Use good quality baking pans and sizes recommended in the recipe;
warped, dented, or burned pans should not be used.
• Shiny metal pans are preferred for baking items such as cakes,
cookies, and muffins because they produce light, golden crusts clue to
heat being reflected by the metal.
• Glass pans may also be used for cake baking. Reduce the oven
temperature by 25 degrees when using a glass pan, but bake for the
same amount of time called for in the recipe.
• Pies are best baked in pans which absorb and hold heat. Glass,
enamel, dull-finished metal, and porcelain enamel finish give pies a
golden brown crust.
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