10
C
ONVECTION
C
OOKING
ON
M
ULTIPLE
R
ACKS
The convection bake method is suggested
for most multiple rack cooking, especially
three rack cooking, because the circulating
heated air results in more even browning.
To obtain the best results in multiple rack
convection cooking, follow these sugges-
tions:
• Use temperature and times in this manual
as a guide for best results.
• For two rack baking, rack position #2
and #4 or #1 and #3 are best for most
baked products.
• For three rack baking use positions #1,
#2 and #3 or #2, #3 and #4.
• Stagger small pans, such as layer cake
pans, in the oven.
• Oven meals are recommended for en-
ergy conservation. Use rack positions
#1 and 3 or #1 and 4. (See above).
• Cookie sheets should be placed length-
wise, side to side, in front of the fan for
more even browning. (See above left).
• Three rack baking may be used when
baking cookies, rolls, frozen convenience
foods, appetizers and snack foods.
Three Rack Baking
Oven Meals
4 ––––
3 ––––
2 ––––
1 ––––
–––– 4
–––– 3
–––– 2
–––– 1
R
OASTING
R
ECOMMENDATIONS
•
Preheating is not necessary.
• Place tender cuts of meat or poultry on
the slotted portion of the two-piece pan
included with the oven. Do not add
water to the pan. Select convection or
conventional roasting. (Less tender cuts
of meat need to be cooked by moist heat
in a covered pan using conventional roast-
ing.)
• Meats cooked in oven cooking bags,
dutch ovens, or covered roasting pans
are best cooked in the conventional bake
oven.
• Do not use a roasting pan with high sides
when convection roasting.
• Place roast fat side up to allow self
basting of meat during roasting.
•
Use a meat thermometer
. The tip of
the thermometer should be located in
the thickest part of a roast, not touching
fat, bone, or gristle. For turkey, insert
the tip of the thermometer into the
thickest part of the inner thigh.
• Allow about 15 minutes “standing time”
before carving to prevent loss of juices.
• Breast meat on a large turkey cooks
more quickly than the thigh area. Place a
“foil cap” over the breast area after
desired brownness is reached to prevent
over browning. (See illustration, right.)
• A stuffed turkey will require an extra 30
to 60 minutes depending on size. Stuff-
ing should reach an internal temperature
of 165
°
F.
• See Roasting Chart, page 11.
C
ONVECTION
R
OASTING
: F
ROZEN
TO
F
INISH
Meats (except poultry) may be roasted
frozen to finish. Follow these guidelines for
the most satisfactory results.
• Recommended roasting temperature is
325
°
F. For best results do not use
temperatures below 300
°
F.
• Use times for roasting
fresh
meats as
approximate guides for convection roast-
ing
frozen
meats. In general, roasting
times for frozen to finish in the convec-
tion oven will be approximately the same,
or a few minutes more per pound, as
fresh to finish in a conventional bake
oven.
• Insert meat thermometer midway dur-
ing the cooking process.
8113P418-60
2/2/04, 2:01 PM
11
