Converting Recipes To Convection Baking; Selecting Utensils For Convection Baking; Regular Baking; Roasting - Jenn-Air PRD3630 Use & Care Manual

[ OVEN USE
[] Air Leavened Foods (Angel Food Cake, souffl6s, cream puffs, meringue shells)
[] Meats are juicier and more flavorful because the circulating hot air seals the surface and enhances
browning.
[] Yeast breads are lighter, more evenly textured, more golden brown and crustier.
[] Airy foods such as angel food cake, cream puffs, puff pastry and meringues are higher and lighter.
[] Multiple-rack baking speeds quantity baking.
Converting Recipes to Convection Baking
Low sided baking utensils will give the best results as the hot air can reach all sides of the food 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 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 the baking time. When reducing the
temperature always check the food for doneness, a minute to 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.
Selecting Utensils for Convection Baking
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 the shape as they all affect the baking time, the palatability and the appearance
of the finished product. Metal bakeware (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 more tender
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 the bottom of the broil pan and elevate the meat on a
metal V-shaped 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
souffles.
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 food on the
rack. If several foods are being baked, space them evenly on the rack or racks.
REGULAR BAKING
Bake is baking with hot air;there is no 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 [] Poultry
[] Desserts [] Main Dishes [] Oven Meals (1 to 2 racks)
[] Roasts [] Casseroles
ROASTING
Roasting is the method for cooking large, tender cuts of meat uncovered, without adding moisture.
Most meats are roasted at 325°F. It is not necessary to preheat the oven. Some good choices are: beef
rib, ribeye, top round, high quality tip and rump roast, pork loin roast, leg of lamb, veal shoulder roast
and cured or smoked hams.
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