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OVEN USE
CONVECTION BAKE TIPS
Reduce recipe baking temperatures by 25°F (15°C) and check
for doneness 25% sooner than the recipe states.
• Always preheat oven for Convection Baking.
• For best results, foods should be cooked uncovered in low-
sided pans to take advantage of the forced air circulation.
• Use shiny aluminum pans for best results unless otherwise
specified.
• Heatproof glass or ceramic can be used. Reduce temperature
by another 25°F (15°C) when using heatproof glass dishes for
a total reduction of 50°F (30°C).
• For best results, use shiny aluminum pans unless otherwise
specified. Dark metal pans can be used, but note that foods
may brown faster in dark metal bakeware.
• Most baked items cook extremely well in convection. Don’t
try to convert recipes such as custards, quiches, pumpkin pies
or cheesecakes, which do not benefit from the convection-
heating process. Use the regular Bake mode for these foods.
• All five rack positions can be used when cooking on multiple
racks, such as when cooking Oven Meals, cookies, biscuits
and appetizers. When using two racks in baking, use posi-
tions 1 and 3.
• When baking four cake layers at the same time, stagger
pans so that one pan is not directly above another. For best
results, place cakes on front of upper rack and back of lower
rack (see graphic on the right). Allow 1"–1 ½" (2.5–3 cm) air
space around pans.
CONVECTION CONVERSION
Generally, food cooked in Convection mode will be done 25%
faster and should be cooked at 25°F lower than conventional
cooking. Most recipes are written for conventional cooking, so
estimate the correct temperature and cooking time for Convec-
tion by reducing the temperature by 25°F and the cooking time
by 25%.
For example, a recipe calling for 400°F for 20 minutes is
converted to 375°F for 15 minutes.
It is easy to convert your favorite recipes to convection. The
general conversion is 25°F lower and 25% faster, but this is
just a guideline, and some recipes may require trial and error
to achieve a perfect result. Keep track of your technique as you
experiment.
Try recipes for these kinds of dishes:
• Biscuits, cookies and one-bite appetizers
• Coffee cakes and yeast breads
• Cream puffs and popovers
• Casseroles and one-dish meals
• Oven meals, using multiple dishes and racks
• Air-leavened foods, like souffles, meringue, angel food and
chiffon cakes
CONVECTION BAKE CHART
Note: Temperatures in this chart are already converted for Convection Bake. See Convection Conversion for guidelines.
FOOD ITEM
RACK POSITION
CONVERTED TEMP. °F (°C)
AFTER PREHEATING
MINUTES
Cake
• Cupcake
2
325 (163)
20–22
• Bundt
1
325 (163)
43–50
• Angel Food
1
325 (163)
43–47
Pie
• 2 crust, fresh fruit, 9"
2
350–400 (177–205)
40–52
• 2 crust, frozen fruit, 9"
2
350 (177)
68–78
Cookies
• Sugar
2
325–350 (163–177)
8–10
• Chocolate Chip
2
325–350 (163–177)
8–13
• Brownies
2
325 (163)
29–36
Breads
• Yeast loaf, 9"x5"
2
350 (177)
18–22
• Yeast rolls
2
350–375 (177–190)
12–15
• Biscuits
2
375 (190)
8–10
• Muffins
2
400 (205)
17–21
Pizza
• Frozen
2
375–425 (190–220)
23–26
• Fresh
2
450 (232)
15–18
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