Oven Operation
(continued)
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
Convection Cooking of Frozen
Convenience Foods
(select models)
•
Preheating the oven is
not
necessary.
•
Follow package recommendations for oven temperature,
foil covering and the use of cookie sheets. Cooking times
will be similar. (See chart above right for some excep-
tions.)
•
Most foods are cooked on rack position #3.
•
For multiple rack cooking with convection, use racks #2
and 4 or #1, 3 and 5. Pizzas should be placed on cookie
sheets.
NOTES . . .
• Press the
BAKE
or
CONVECT BAKE
pad to recall
the preselected temperature during preheat.
• To change oven temperature during cooking, press the
appropriate
BAKE
or
CONVECT BAKE
pad and the
appropriate number pads for the desired oven tempera-
ture.
• If more than 30 seconds elapse between pressing a
function pad and pressing a number pad, the display
will return to the previous display.
•
As a general rule, when convection baking (select
models), set the oven temperature 25
°
F lower than
the conventional recipe or prepared mix directions.
Baking time will be the same to a few minutes less
than directions. (See Baking Chart next column.)
•
When convection roasting (select models), roasting
times are generally 25-30% less.
(Maintain conven-
tional roasting temperatures.)
• See roasting chart in
“Cooking Made Simple”
booklet
for recommended roasting temperature and times, and
additional baking and convection cooking tips.
• You may find that the cooking times and temperatures
vary slightly from your old oven. This is normal. Every
oven has its own characteristics.
Cooking Chart for Convenience Foods
Convect Bake
Oven Not Preheated
Frozen
Rack
Convenience Foods
Position
Temp.
°
F
Minutes *
Fish Sticks
3
400
°
13-18
French Fries
3
450
°
15-25
Pizza
3
400
°
13-18
* The times given are based on specific brands of mixes or recipes
tested. Actual times will depend on the ones you cook.
Baking Chart
Convect Bake
Conventional Bake
(select models)
Rack
Preheated
Preheated
Product & Type
Position
(
°
F)**
Min.*
(
°
F)
Min.*
Cake
Layer - 9", 2 Pans
2 or 3
325
°
18-23
350
°
23-28
Sheet - 9x13"
3
325
°
20-30
350
°
25-35
Angel Food -Tube
1
350
°
23-28
375
°
28-38
Cupcakes - 2 Pans
3
325
°
13-18
350
°
18-23
Pie
Two Crust, - 9"
Fruit, Fresh
3
350
°
-400
°
35-60 375
°
-425
°
45-60
One Crust - 9"
Custard, Fresh
2
325
°
-375
°
35-50 350
°
-400
°
35-50
Cookies
Chocolate Chip
3
325
°
-350
°
8-12 350
°
-375
°
8-12
Sugar
3
325
°
-375
°
6-10
350-400
°
7-11
Brownies - 9x13"
2
325
°
20-26
350
°
25-31
Breads - Yeast
Loaf - 9x5"
2 or 3
350
°
13-23
375
°
18-28
Rolls
3
350
°
-375
°
9-14 375
°
-400
°
12-15
Breads - Quick
Loaf - 8x4"
2 or 3
325
°
-350
°
35-50 350
°
-375
°
50-60
Biscuits
2 or 3
375
°
-400
°
6-12 400
°
-425
°
8-15
Muffins
3
350
°
-400
°
10-20 375
°
-425
°
15-25
Vegetables
Potatoes (med.)
Do not wrap in
foil, prick with
fork.
3
400
°
45-50
425
°
55-65
Squash
3
325
°
45-55
350
°
55-65
* The times given are based on specific brands of mixes or recipes
tested. Actual times will depend on the ones you bake.
** The Convect Bake temperature is 25
°
F lower than recom-
mended on package mix or recipe.
13
