Convection Oven User Manual

Forbest results,bakefoodsononerackat atime as describedinthis manual. However,
very good results can be obtained when baking quantities of foods on multiple racks.
Quantity cookingprovides both time and energy savings.
Convect Bake is suggested for most multiple rack cooking, especially three rack
cooking, becausethe circulatingheatedair resultsin more evenbrowning. Fortwo rack
cooking, the conventiona_bakeovenprovidesvery goodbakingresults especiallywhen
pans can be staggered, such as with layer cakes andfresh pies.
Many foods can be prepared on three racks at the same time. These are just a few
examples: cookies, cupcakes, rolls, biscuits, muffins, pies, pizzas, appetizers, and
snack foods.
To obtain the best results in multiple rack cooking, follow these suggestions:
• Usetemperature and times in this manual as a guide for best results.
• Fortwo rack baking,rackpositions#2o and4 are bestfor most baked productsbut
positions #2 and 4 also provide acceptable results.
• Forthree rackbakingusepositions#1,30 and4. Oneexceptionispizza. (Seepage
21.)
• Since foodsonpositions#1 and4 will usuallybe donebeforefoodson position#3o,
additional cookingtime will be needed for browning foods on the middle rack. An
additional minute is needed for thin foods such as cookies. For foods such as
biscuits, rolls,or muffins,allow 1to 2 moreminutes. Frozenpies andpizzas,which
should be baked on a cookie sheet, need about 2 to 4 more minutes.
• Staggersmall pans, such as layer cake pans, in the oven.
• Frozen pies inshinyaluminumpans should be placedon cookiesheets andbaked
on rack positions #1, 30 and 4.
• Cookiesheets shouldbe placed lengthwise,side to side,in frontofthe fan for more
even browning.
• Oven mealsare recommendedfor energyconservation. Userackpositions#t and
3o or #2o and 4 and Convect Roast.
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