Convect Cooking On Multiple Racks - Jenn-Air EXPRESSIONS W27400 Use And Care Manual

For best results,bake foods on one rackat a time as describedin this manual. However,
very good results can be obtained when baking quantities of foods on multiple racks.
Quantity cooking provides both time and energy savings.
Convect Bake is suggested for most multiple rack cooking, especially three rack
cooking,becausethe circulating heatedair resultsin more even browning. For two rack
cooking,the conventionalbake oven providesvery good baking resultsespeciallywhen
pans can be staggered, such as with layer cakes and fresh pies.
Many foods can be prepared on three racks at the same time. These are just a few
examples: cookies, cupcakes, rolls, biscuits, muffins, pies, pizzas, appetizers, and
snack foods.
To obtain the best results in multiple rack cooking, follow these suggestions:
• Use temperature and times in this manual as a guide for best results.
• For two rack baking, rack positions #20 and 4 are best for most bakedproductsbut
positions #2 and 4 also provide acceptable results.
• Forthree rack bakinguse positions#1,3o and 4. One exceptionis pizza.(See page
21.)
• Sincefoods on positions#1 and 4 will usually be done beforefoods on position#3o,
additionalcooking time will be needed for browningfoods on the middle rack. An
additional minute is needed for thin foods such as cookies. For foods such as
biscuits,rolls, or muffins,allow 1 to 2 more minutes. Frozen pies and pizzas, which
should be baked on a cookie sheet, need about 2 to 4 more minutes.
• Stagger small pans, such as layer cake pans, in the oven.
• Frozen pies in shiny aluminum pans should be placed on cookie sheetsand baked
on rack positions #1, 30 and 4.
• Cookiesheets shouldbe placedlengthwise,side toside, in front of the fan for more
even browning.
• Oven meals are recommendedfor energyconservation. Use rack positions#1 and
30 or #2o and 4 and Convect Roast.
17