Using Your Oven - Capital MCR Series Use And Care & Installation Manual

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.

USING YOUR OVEN

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 outside
of the oven.
Rack position 3 (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.
MCR-SERIES
REGULAR BAKE
Bake is cooking with hot convected air without the use 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.
FOODS SUITABLE FOR BAKE
Appetizers
Pies, Cakes
Breads Desserts
Main Dishes
Oven Meals (1 to 2 racks)
Poultry Roasts
RACK POSITIONS
One or two racks can be used simultaneously during bake.
Place the rack(s) in the desired position before turning the
oven on. Store any unused racks out of the oven.
CAUTION: Aluminum foil should never be used to
cover the oven racks or to line the oven bottom.
The trapped heat can damage the porcelain and
the heated air cannot adequately reach the food
being baked.
Rack position 3 (third from bottom) will probably be used
the most for single rack baking.
If you are using two racks simultaneously, be sure to check
the food on the bottom rack sooner than the minimum time.
The food on the lower rack position may cook slightly faster
than the food on the upper rack, particularly if you are using
large baking utensils so that one is not directly above the
other and the heated air can circulate freely around each pan.
Allow at least one inch of space between the oven walls and
the pans.
If using large or commercial size baking utensils the food
may take a few extra minutes as the air cannot circulate as
freely as it does with a smaller pan. When using commercial
size baking utensils, use only one rack as the heat does not
have the room to circulate.
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