6
FROZEN FOOD
Large items like meat joints or poultry cannot be cooked frozen and must be thawed
thoroughly first� However, some foods cook best frozen� Simply follow the cooking
instructions on the packaging as a guideline� It is often the case that cooking time is
shorter in the convection oven as it’s more efficient than a conventional oven�
TOASTING
You can toast almost anything in the convection oven: bread, bagels, pizza, crumpets etc�
For better results use the High Rack and set temperature to 428-446 F depending upon
your preference� It is unlikely that the item you are toasting will need to be turned over
halfway through cooking� The hot circulation air will usually toast both sides at once�
GRILLING
As with toasting, items to be grilled should be placed on the High Rack and should be between 428-
464 F� When deciding the best temperature setting to use, consider the thickness of the food� A 3 cm
thick steak would require a lower temperature and longer cooking time than a 1 cm thick steak� Also
remember that frozen food like burgers need a longer cooking time� You may wish to turn the food
halfway through the grilling process to ensure even coloring�
BAKING AND STEAMING
The temperature for cooking of uncovered dishes is usually 68 to 104 F lower than in the
traditional oven� No pre-heating is necessary in convection oven when baking�
Ordinarily, the centre of a cake batter will be moist, while the section closest to rim of the
baking pan will be done first� For this reason, a bunt cake pan or tube pan is better to use
than the larger layered cake pans�
FOOD
TEMPERATURE (F)
MINUTES
Brownies
300
18-20
Buns
390
10-12
Cakes, Layer
300
18-20
Cakes, Loaf
300
30-35
Cornbread
356
18-20
Cookies: Drop
320
8-10
Cookies: Rolled
320
10-12
Muffins
356
12-15
Pies/pastries/pie crust
390
8-10
With filling (no top crust)
320
25-30
With filling (two crusts)
356
35-40
Breads, rolls
356
12-15
Loaf
320
25-30
SUGGESTED BAKING TIMES AND TEMPERATURES FOR CONVECTION ROASTER
* The process of cooking and cooking time may vary, depending on depth and size of mixture
or preparing dish.
