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14 - Understanding the Various Oven Modes
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Roast Tips and Techniques
Roasting is cooking with heated air. Both upper and lower elements in
the oven are used to heat the air but no fan is used to circulate the heat.
Follow the recipe or convenience food directions for baking
temperature, time and rack position. Baking time will vary with the
temperature of ingredients and the size, shape and finish of the baking
utensil.
General Guidelines
• For best results, bake food on a single rack with at least 1" - 1 ½" (2,5 - 3cm)
space between utensils and oven walls.
• Use one rack when selecting the bake mode.
• Check for doneness at the minimum time.
• Use metal bake ware (with or without a non stick finish), heatproof glass,
glass-ceramic, pottery or other utensils suitable for the oven.
• When using heatproof glass, reduce temperature by 25°F (15°C) from
recommended temperature.
• Use baking sheets with or without sides or jelly roll pans.
• Dark metal pans or nonstick coatings will cook faster with more browning.
Insulated bake ware will slightly lengthen the cooking time for most foods.
• Do not use aluminum foil or disposable aluminum trays to line any part of
the oven. Foil is an excellent heat insulator and heat will be trapped beneath
it. This will alter the cooking performance and can damage the finish of the
oven.
• Avoid using the opened door as a shelf to place pans.
• Tips for Solving Baking Problems are found on Page34.
True Convection Tips and Techniques
• 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. 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 , and
4. All four racks can be used for cookies, biscuits and appetizers.
- 2 Rack baking: Use positions 1 and 3.
- 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.
22
• 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.
• Tips for Solving Baking Problems are found on Page 34.
Foods recommended for Convection Bake mode:
Appetizers Biscuits Coffee Cakes
Cookies (2 to 4 racks) Yeast Breads
Cream Puffs
Popovers
Casseroles and One-Dish Entreés
Oven Meals (rack positions 1, 2, 3)
Air Leavened Foods (Soufflés, Meringue, Meringue- Topped Desserts,
Angel Food Cakes, Chiffon Cakes)
RACK POSITION
5
4
3
2
1
Quick and easy recipe tips
Converting from standard BAKE to CONVECTION BAKE:
• Reduce the temperature by 25°F (15°C).
• Use the same baking time as Bake mode if under 10 to 15 minutes.
• Foods with a baking time of less than 30 minutes should be checked for
doneness 5 minutes earlier than in standard bake recipes.
• If food is baked for more than 40 to 45 minutes, bake time should be reduced
by 25%.
4
3
2
1
Rack 3
Rack 1
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