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True Convection bake Tips and Techniques
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 parl, 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 and 4. All four racks
can be used for cookies, biscuits and appetizers.
- 2 Rack baking: Use positions 1 and 3.
- 3 rack baking: Use positions 2, 3 and 4 or 1, 3 and 5.
- When baking four cake layers at the same time, stagger pans so that one pan is not directly
above another. For best results, place cake son front of upper rack and back of lower rack
(See graphic at right). Allow 1”
- 1 y” (2,5 - 3cm).air space around pans.
• Converling 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 lrial and error to
achieve a perfect resull. Keep track of your technique for the next time you want to prepare
the recipe using convection.
Tips for Solving Baking Problems are found on Page 32.
Foods recommended for Convection Bake mode:
Appetizers Biscuits Coffee Cakes
Cookies (2 to 4 racks) Yeast Breads
Cream Puffs
Popovers Casseroles and One-Dish Entreés
Oven Meals (rack positions 1, 2, 3)
Air Leavened Foods (Soufflés, Meringue, Meringue-Topped Desserts, Angel Food Cakes,
Chiffon Cakes)
