OVEN USE
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Baking rack position
One or two racks can be used simultaneously during bake. Place the rack(s) in the desired position
before turning the oven on. Store any unused racks out of the oven. Rack position 2 (second from bot-
tom) will probably be used the most for single rack baking. If you are using two racks simultaneously,
be sure to check the food on the bottom rack sooner than the minimum time. The food on the lower
rack position may cook slightly faster than the food on the upper rack, particularly if you are using
large baking utensils. If you are using two racks simultaneously, be sure to stagger the baking utensils
so that one is not directly above the other and the heated air can circulate freely around each pan.
Allow at least 1” of space between the oven walls and the pans. If using large or commercial size bak-
ing utensils, the food may take a few extra minutes as the air cannot circulate as freely as it does with
a smaller pan.When using commercial size baking utensils, use only one rack as the heat does not have
the room to circulate.
CONVECTION BAKING
Convection Baking is baking with the fan at the back of the oven circulating the hot air in a continuous
pattern around the food. This circulating hot air heats and browns the surface of the food more
effectively than in a standard oven. This allows most foods to be cooked at lower oven temperatures
or in less time, if baked at the regular temperature. The air is recirculated and reheated. Uncovered,
longer cooking foods such as large pieces of meat or other foods that can be cooked in low sided
baking utensils or air leavened foods, are where you will see the most savings in cooking time. Using
multiple racks (3) at the same time will achieve a good time saving, as you can cook more food at the
same time. The number of recipes requiring preheating of the oven is reduced considerably because
the heat reaches the food faster as the hot air circulates around the food.
Foods Suitable for Convection
Appetizers
Breads
Oven Meals (1 to 3 racks)
Cookies
Main Dishes
Roasts
Pies
Poultry
Air Leavened Foods (Angel Food Cake, soufflés, cream puffs, meringue shells)
Converting Recipes to Convection Baking
Low sided baking utensils will give the best results as the hot air can reach all sides of the food easier.
The oven temperature can be left the same as the recipe and the food cooked a shorter period of time.
The temperature can be lowered 25ºF and the food will probably take the same length of time to cook
as the recipe states. If you find that food is adequately browned on the outside, but not done in the
center, lower the temperature another 25ºF and add to the baking time. When reducing the
temperature always check the food for doneness, a minute to two before the minimum time stated in
the recipe, as time can always be added. Some recipes will cook faster than others. There is no way to
predict exactly how long each recipe will take when you convert it to convection. Convection will be
easier to use after you have used it a few times as you will begin to understand the way it bakes.
Selecting Utensils for Convection Baking
Cooking by convection does not require any specially designed baking utensils. You probably have
many utensils in your kitchen that are suitable to use. When choosing a baking utensil, consider the
material, the size and the shape, as they all affect the baking time, the palatability and the appearance
of the finished product. Metal bakeware (aluminum, steel and cast iron) all result in the fastest cooking
time and the best end product. Aluminum pans work best for all types of baked goods. For the best
browning, use a pan with a dark or dull finish that absorbs heat, when baking pies and breads. A shiny
finish works best for cakes and cookies, since it reflects some of the heat and provides a more tender
surface. Cookie sheets with only one lip will give the best results, as the heated air can circulate all
around the sides of the food. For roasting, use the bottom of the broil pan and elevate the meat on a
