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CONVECTION BAKE TIPS
Reduce recipe baking temperatures by 25°F (15°C).
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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.
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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).
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Dark metal pans may be used. Note that food may brown faster when using dark
metal bake ware.
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The number of racks used is determined by the height of the food to be cooked.
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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.
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Multiple rack cooking for oven meals is
done on rack positions 1, 2, 3 , 4 and 5. All
five 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.
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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 some trial
and error to achieve a perfect result. Keep
track of your technique for the next time
you want to prepare the recipe using
convection.
4
6
5
3
2
1
Rack 3
Rack 1
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See Troubleshooting for tips to Solving Baking and Roasting Problems.
