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Convection Bake
Tips
Convection Bake Chart
26
Convection Bake is similar to Bake. Heat comes from the upper
á
and lower heating elements. The main difference in convection
baking is that the heat is circulated throughout the oven by the
convection fan.
The Convection Bake mode is well suited for baked goods such as cookies, bis-
cuits, breads and cakes. It is also good for cooking on multiple racks (2 or 3) at the
same time. The benefits of Convection Bake include:
•
Use of multiple racks at one time.
•
Slight decrease in cook time.
•
Higher volume (yeast items rise higher).
•
Even browning.
•
Reduce recipe temperature by 25 ºF. Refer to Convection Bake chart.
•
If baking more than one pan on a rack, allow at least 1" to 1 ½" of air space
around the pan. Stagger pans so that one is not directly above the other (see
graphic below).
27" appliances:
Food Item
Cakes
Cupcakes
Bundt Cake
Angel Food
Layers (8" or 9")
Rectangle (9x13)
Pie
2 Crust, fresh, 9"
2 Crust, frozen, fruit, 9"
Meringue Topping Pie
Nut Pie
Custard
Cookies
Sugar
Chocolate Chip
30" appliances:
Rack Position
1 rack
2 racks
3 racks
3
2+5
2
1
3
2+5
3
2
2
2
2
2
3
2+5
1+3+5
3
2+5
1+3+5
Temp.
Time
325
17-27
325
45-65
325
35-50
325
28-40
325
30-37
350
45-60
350
75-85
350
12-18
325
45-60
425
12-15
325
30-48
350
6-10
325
6-17
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