Convection Baking Guidelines - Kenmore 721.86012 Use & Care Manual

CONVECTION BAKING GUIDELINES

1. Always use the metal rack when convection
baking. Place food directly on rack or place in
metal tray and then place tray on rack. (See
page 15.)
2. Aluminum pans conduct heat quickly. For most
convection baking, light, shiny finishes give best
results because they prevent over-browning in
the time it takes to cook the center areas. Pans
with dull (satin-finish) bottoms are recommended
Food
Breads Refrigerated Biscuits
Corn Bread
Muffins
Popovers
Nut Bread or Fruit
Bread
Yeast Bread
Plain or Sweet Rolls
Cakes Devil's Food
Fudge brownies
Coffee Cake
Cup Cakes
Fruit Cake (loaf)
Gingerbread
Butter Cakes, Cake
Mixes
9 x 13a
Tube Cake
Pound Cake
Cookies Chocolate Chip
Sugar
Fruits, Baked Apples or
Other Pears
Desserts
Bread Pudding
Cream Puffs
Meringue Shells
Notes:
• The oven temperature indicated in the chart above is recommended over the package instruction temperature.
• The baking time in the chart above is only a guideline for your reference. You need to adjust time according to
the food condition or your preference. Check readiness at the minimum time.
for cake pans and pie pans for best bottom
browning.
3. Dark or non-shiny finishes, glass, and pyroceram
absorb heat which may result in dry, crisp crusts.
4. Preheating the oven is recommended when baking
foods by convection.
5. To prevent uneven heating and save energy, open
the oven door to check food as little as possible.
Oven Temp. Time, Min.
375°F 11 to 14
350°F 35 to 40
425°F 18 to 22
325°F 45 to 55
325°F 60 to 70
375°F 16 to 23
350°F 13 to 16
350°F 35 to 40
350°F 26 to 30
325°F 30 to 35
325°F 20 to 25
275°F 90 to 100
300°F 25 to 30
325°F 35 to 45
325°F 35 to 45
325°F 30 to 40
325°F 45 to 55
350°F 11 to 14
350°F 11 to 14
350°F 35 to 40
300°F 35 to 40
400°F 30 to 35
300°F 30 to 35

Comments
Allow additional time for large biscuits.
Remove from pans immediately and cool
slightly on wire rack.
Pierce each popover with a fork after
removing from oven to allow steam to
escape.
Interiors will be moist and tender.
Lightly grease baking sheet.
Place cake pan on rack.
Bake 2 layers of brownies at a time.
Interior will be moist and tender.
Turn end for end half way through baking.
Grease and flour pan.
Cool in pan 10 minutes before inverting
on wire rack.
Place metal tray on rack. Allow extra
time for frozen cookie dough.
Place metal tray on rack.
Bake in cookware with shallow sides.
Pudding is done when knife inserted near
center comes out clean.
Puncture puffs twice with toothpick to release
steam after 25 minutes of baking time.
When done, turn oven off and let shells
stand in oven 1 hour to dry.
HOW TO USE