USING CONVECTION BAKE AND REGULAR BAKE
TO SET THE OVEN FOR CONVECTION BAKE
AND REGULAR BAKE
Decide if you are going to use CONVECTION BAKE or
REGULAR BAKE. These cooking modes are for baking
or warming: using one, two, three or four racks. If you
are going to use Regular Bake turn the oven control
knob to the temperature used in the recipe. The Regular
BAKE light will stay ON. To use Convection Bake, simply
press the CONVECTION Button located on the front
panel to start the Convection Fan.
CONDENSATION
During any cooking process there is a certain
amount of moisture that evaporates from the food.
The amount of moisture that condenses on the
oven depends on the moisture content of the food.
The moisture will condense on any surface that
is cooler than the inside of the oven, such as the
control panel or the top of the door.
CONVECTION BAKE
Convection Bake is baking with a fan at the back
of the oven circulating the hot air in a continuous
pattern around the food. This circulating hot air heats
and browns the surface of the food more effectively
than in a standard oven. This allows most foods to
be cooked at lower oven temperature or in less time,
if baked at the regular temperature. The air is re-
circulated and reheated. Uncovered, longer cooking
foods such as large pieces of meat or other foods
that can be cooked in low sided baking utensils or
air leavened foods, are where you will see the most
savings in cooking time. Using multiple rack at the
same time will achieve a good time saving, as you
can cook more food at the same time. The number
of recipes requiring preheating of the oven is reduced
considerably because the heat reaches the food faster
as the hot air circulates around the food.
FOODS SUITABLE FOR CONVECTION BAKE
Air Leavened Foods (angel food cake, soufflés,
cream puffs, meringue shells)
Appetizers
Breads
Main Dishes
Oven Meals (1 to 4 racks)
Cookies
Pies
Poultry
Roasts
CONVERTING RECIPES TO CONVECTION BAKE
Low sided baking utensils will provide the best results,
as the hot air can reach all sides of the utensil 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 25°F to 50°F 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 25°F and
add to 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 shape as they all affect the baking time, the
appearance of the finished product.
Metal bake ware (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 tenderer 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 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 rack. If several foods are
being baked, space them evenly on the racks.
RACK 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 the
center of the 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.
U S I N G Y O U R O V E N
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