Convection Baking - Jenn-Air PRD3630 Use & Care Manual

OVEN USE ]
NOTE: About the roller assisted rack supports:
Specifically engineered from high temperature materials for in-oven use, they will stand up
to years of use. They are especially functional when the oven racks are supporting the
heavy food products associated with this high capacity oven. They must be removed
before the oven can be put into self clean. See page 29 for care of the rack supports.
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.
A small piece of foil may be used to catch spillovers. Place it on a lower rack several inches below the
food. Do not cover the broiler insert with aluminum foil. This prevents fat from draining into the pan
below and increases flare-ups and smoke. However, the broiler pan may be lined with foil for easier
clean-up.
Rack positions for Baking
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 rack(s) out of the oven. Rack position 2 (second from
bottom) will probably be used the most for single rack baking. If you are using two racks simulta-
neously, 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.
If you are using two racks simultaneously, be sure to stagger the baking utensils so that one is not
directly above the other and the heated air can circulate freely around each pan. See "Rack Positions"
on page 14. 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.
Rack positions for Convection Baking
All racks can be used simultaneously during convection baking. Place the racks in the desired position
before turning the oven on. Store the unused racks out of the oven. Rack position 2 (second from
bottom) will probably be used the most for single rack baking. When baking on more than one rack
you do not need to stagger the pans. Place on top of each other like cookie sheets, etc.
CONVECTION BAKING
Convection baking is baking with a fan at the back of the oven circulating the hot air in a continuous
pattern around the food. This circulating hot air heats and browns the surface of the food more
effectively than in a standard oven. This allows most foods to be cooked at lower oven temperatures
or in less time, if baked at the regular temperature. The air is recirculated and reheated. Uncovered,
longer cooking foods such as large pieces of meat or other foods that can be cooked in low sided
baking utensils or air leavened foods, are where you will see the most savings in cooking time.
Using multiple racks at the same time will achieve a good time saving, as you can cook more food at
the same time. Convection baking is good for large quantities of baked foods such as cookies, biscuits,
muffins, brownies, cupcakes, pies, sweet rolls and bread.
Foods Suitable for Convection
I! Appetizers I! Breads I! Oven Meals (1 to 3 racks)
'_ Cookies '_ Main Dishes '_ Roasts '_ Pies '_ Poultry
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