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OPERATION
BAKE TIPS
• For best results, bake food on a single rack with at least 1”-1½” (2.5-3 cm) space
between utensils and oven walls.
• Use one rack when selecting the bake mode.
• Check for doneness at the minimum time.
• Use metal bakeware (with or without a non stick finish), heatproof glass, glass-
ceramic, pottery or other utensils suitable for the oven.
• When using heatproof glass, reduce temperature by 25F from recommended
temperature.
• Use baking sheets with or without sides or jelly roll pans.
• Dark metal pans or nonstick coatings will cook faster with more browning, insulated
bakeware will slightly lengthen the cooking time for most foods.
• Do not use aluminum foil or disposable trays to line any part of the oven. Foil is
an excellent heat insulator and heat will be trapped beneath it. This will alter the
cooking performance and can damage the finish of the oven.
• Avoid using the opened door as a shelf to place pans.
• See Troubleshooting for tips for Baking and Roasting problems.
E
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more browning. Insulated bakeware will slightly lengthen the
cooking time for most foods.
• Do not use aluminum foil or disposable aluminum trays to
line any part of the oven. Foil is an excellent heat insulator
and heat will be trapped beneath it. This will alter the cooking
• Avoid using the opened door as a shelf to place pans.
• See Troubleshooting for tips for Baking and Roasting
problems.
BAKE CHART
FOOD ITEM
RACK POSITION
TEMP. °F (°C)
(PREHEATED OVEN)
TIME (MIN.)
Cake
• Cupcake
2
350 (177)
19-22
• Bundt Cake
1
350 (177)
40-45
• Angel Food
1
350 (177)
35-39
Pie
• 2 crust, fresh, 9"
2
375-400 (190-205)
45-50
• 2 crust, frozen fruit, 9"
2
375 (190)
68-78
Cookies
• Sugar
2
350-375 (177-190)
8-10
• Chocolate Chip
2
350-375 (177-190)
8-13
• Brownies
2
350 (177)
29-36
Breads
• Yeast bread loaf, 9x5
2
375 (190)
18-22
• Yeast rolls
2
375-400 (190-205)
12-15
• Biscuits
2
375-400 (190-205)
7-9
•
2
425 (220)
15-19
Pizza
• Frozen
2
400-450 (205-232)
23-26
• Fresh
2
475 (246)
15-18
CONVECTION BAKE TIPS
Reduce recipe baking temperatures by 25°F (15°C).
• 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
• 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).
• Dark metal pans may be used. Note that food may brown
faster when using dark metal bake ware.
• The number of racks used is determined by the height of the
food to be cooked.
• Baked items, for the most part, cook extremely well in
convection. Don’t try to convert recipes such as custards,
from the convection-heating process. Use the regular Bake
mode for these foods.
• Multiple rack cooking for oven meals is done on rack posi-
tions 1, 2, 3 , 4 and 5. All six racks can be used for cookies,
biscuits and appetizers.
- 2 Rack baking: Use positions 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 below). Allow 1" - 1 ½" (2.5 - 3 cm) air
space around pans.
• Converting your own recipe can be easy. Choose a recipe that
will work well in convection.
• Reduce the temperature and cooking time if necessary. It
may take some trial and error to achieve a perfect result.
Keep track of your technique for the next time you want to
prepare the recipe using convection.
• See Troubleshooting for tips for Baking and Roasting
problems.
• Use one rack when selecting the bake mode.
• Check for doneness at the minimum time.
•
heatproof glass, glass-ceramic, pottery or other utensils
suitable for the oven.
• When using heatproof glass, reduce temperature by 25°F
(15°C) from recommended temperature.
• Use baking sheets with or without sides or jelly roll pans.
• Dark metal pans or nonstick coatings will cook faster with
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