22
FOOD ITEM
RACK
POSITION
TEMP. °F (°C)
(PREHEATED OVEN)
TIME (MIN)
Cookies
Sugar
Chocolate Chip
Brownies
2
2
2
350-375 (175-190)
350-375 (175-190)
350 (175)
8-10
8-13
29-36
Breads
Yeast bread loaf, 9x5
Yeast rolls
Biscuits
Muffins
2
2
2
2
375 (190)
375-400 (190-205)
375-400 (190-205)
425 (220)
18-22
12-15
7-9
15-19
Pizza
Frozen
Fresh
2
2
400-450 (205-235)
475 (246)
23-26
15-18
CONVECTION BAKE TIPS
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 , 4 and
5. All six 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 -
3 cm) air space around pans.
4
6
5
3
2
1
Oven Use