SM/SMW Oven Care and Use Manual
Convection Oven Operation
Bake Mode
Baking is cooking with heated air. Both upper and
lower elements in the oven are used to heat the air,
but no fan is used to circulate the heat.
Follow the recipe or convenience food directions for
baking temperature, time and rack level. Baking time
will vary with the temperature of ingredients and the
size, shape and finish of the baking utensil.
General Guidelines
•
For best results, bake food on a single rack with
at least 1" space between utensils and oven
walls.
Baking Techniques
Staggered cake pans
Proofing Techniques
A
BAKE
mode becomes a proofing mode when the temperature is set at 100
°
to 110
°
F (38º to 43ºC).
It is possible to proof large bowls of bread dough or many smaller pans in less time than at room
temperature. Cover the bread dough with plastic wrap while rising and be sure to remove plastic
before baking. Check proofing progress early.
2
3
4
5
6
1
•
Use a maximum of 2 racks when selecting the
bake mode. Stagger pans or baking sheets so
that one is not directly above another.
•
Check for doneness at the minimum time.
•
Use metal bakeware (with or without a nonstick
finish), heatproof glass, glass-ceramic, pottery or
other utensils suitable for the oven.
•
When using heatproof glass, reduce temperature
25
°
F (14ºC) from recommended temperature.
•
Use baking sheets with or without sides or jelly
roll pans.
•
See Baking Recommendations found on Pages
15-17 and 19-20 for specific rack levels for a
variety of foods.
•
Tips for Solving Baking Problems are found on
Page 34.
•
Avoid using the inside of opened door as a shelf
to place pans. An accidental liquid spill may run
into slots in the door.
Page 13
