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Convection
Bah Jug Recommendations
®
As a general
rule, when using recipes or prepared
mixes developed
for a radiant
bake oven, set the oven temperature
25°F lower than the recipe
recommended
temperature.
Times will be similar
to or a few minutes
less than recipe
recom-
mended
times.
The chart
on page
16 compares
times
and temperatures
of
many baked foods.
Use this as a reference.
• For better
browning,
large pans such as cookie
sheets
or rectangular
baking
pans should
be placed
lengthwise,
front
to back,
on the rack. This
centers
the food
in front
of the convection
fan for better
air circulation
which
gives
better overall
browning.
® Cookie
sheets
should
be without
sides
and
made
of shiny
aluminum.
The
best size to use for cookie
sheets
is 14 x 10-inches
(overall
size, includes
handles).
Rack
Positions
The rack positions
noted are generally
recommended
for the best browning
results
and most
efficient
cooking
times.
For many
food
items,
excellent
results
can
be
achieved
when
using
one of several different
rack positions.
Refer to baking
and
roasting
sections
for recommendations
for specific
foods.
Different
Racks:
Two flat racks and one offset
rack were packaged
with your
oven. Best single
rack
baking
results
are achieved
in position
#3 with offset
rack. When
using
two racks
for baking,
place
the offset
rack in position
#2. In general
use the offset
rack for
broiling
in position
#4.
(flat)
(offset)
1 (flat)
Use
Hack
Position
#1:
Large cuts of meat and large poultry,
angel food cake, loaves of bread, custard
pie, dessert
souffle.
Use
Rack
Position
#2:
Roasting
small
cuts
of meat,
cakes
(tube,
bundt,
or layer),
frozen
fruit
pie,
pie shell, large casseroles.
Use
Igaek
Positlon
#3"
Most
baked
goods
on cookie
sheets,
frozen
convenience
foods,
fresh
fruit
pie, cream
pie, layer cakes, main dish souffle.
Use
_ek
Position
#4:
Most broiling.
(Use offset
rack for most broiling.)
_lultipte
Hack
Cook_g:
Two
rack,
use #2 (offset
rack)
and #4. Three
rack,
use #1, 3 (offset
rack)
and 4.
15
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