15
OVEN USE
Converting Recipes to Convection Bake
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 to 50ºF 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 or 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 Bake
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 metal roasting rack. Glass-ceramic
or glass utensils do not conduct heat as well as metal, but
they can be used. Use them for foods that do not require
a dark brown crust or crisping, such as soufflés.
Baked items cook more quickly and evenly if they are
individually smaller in size, i.e. two or three small foods do
better than one large piece. When single food items are
baked, always center the food on the rack. If several foods
are being baked, space them evenly on the rack or racks.
Racks Positions
One to four racks can be used simultaneously during
convection baking. Place the rack(s) in the desired
position before turning the oven on. Store the unused
racks out of the oven.
Rack position 2 (second from bottom) will probably be
used the most for single rack convection baking.
When baking on more than one rack you do not need to
stagger the pans. Allow at least 1” of space between the
oven walls and the pans so the heated air can circulate.
Pans should be placed in center of oven, stacked above
each rack.
Regular Bake
Bake is baking with hot air; there is no fan. The air
movement comes from natural convection - as the air
heats, it moves to the top of the oven. This oven mode is
the same as you have been using for baking on one or
two racks.
Foods Suitable for Bake
Appetizers
Pies, Cakes
Breads
Desserts
Main Dishes
Oven Meals (1 to 2 racks)
Poultry
Roasts
CAUTION
:
Aluminum foil should never be used to
cover the oven racks or to line the oven
bottom. The trapped heat can damage
the porcelain and the heated air cannot
adequately reach the food being baked.
Rack Positions
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 bottom) 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
PRELIMINAR
Y