Full Product Manual

Foods recommended for convection bake mode:

Appetizers, Biscuits, Cakes, Casseroles, Coffee Beans, Cookies (2 to 4 racks),

Cream Puffs, Popovers, Yeast Breads, One-Dish Entrées, Oven Meals (rack

positions 1, 2, 3), and Air Leavened Foods (Soufflés, Meringue, Meringue-

Topped Desserts, Angel Food Cakes, Chiffon Cakes).

• Dark metal pans may be used. Note that food may brown faster whe n

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, o r

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 mostly done on rack

positions 1, 2, 3, 4, 5, and 6. All six

racks can be used for cookies,

biscuits and appetizers.

- 2 Rack baking: Use positions 2

and 4.

- 3 rack baking: Use positions 2,

4 and 6 or 1, 3 and 5.

- 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 – 3

cm) air space around pans.

• 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 som e

trial and error to achieve a perfect result. Keep track of your technique fo r

the next time you want to prepare the recipe using convection.

• See Troubleshooting for tips on solving Oven Problems.

Rear

Placement

Front

Placement