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CONVECTION BAKE
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Use Convection Bake for single or multiple rack baking. Reduce standard recipe baking
temperature by 25°F (15°C).
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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.
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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).
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Dark metal pans may be used. Note that food may brown faster when using dark metal
bake ware.
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The number of racks used is determined by the height of the food to be cooked.
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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.
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Multiple rack cooking for oven meals is
done on rack positions 1, 2, 3 , 4 and 5. All
five positions 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.
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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. Allow 1" -
1½" (2.5 - 4 cm) air space around pans.
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)
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