Advertisement
• As a genera] rule, when using recipes or prepared mixes developed for a
conventional 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 recommended times. The chart on page 14 compares times and tempera-
tures 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 convect 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 12" (overall size includes handles).
• Preheating the oven is not necessary.
• Follow package recommendations for oven temperature, foil covering and use of
cookie sheets. Cookl'ng times witf be simitar. See chart below for some exceptions
and examples.
• Center foods in the oven. If more than one food item is being baked or if foods are
being cooked an mutti_e racks, stagger foods fat"proper air _rcu_ation.
• Most foods are cooked on rack position #3o.
• For multiple rack cooking, use racks #I, 3o and 4. However, pizzas should be
pJaced on cookie sheets and c_oked on tack position #20, 3 and 4.
Here are a few examples of times and temperatures:
_
N
..........
t_
..............................
_ 9
* An "o" after rack number Indicates that the offset rack should be used.
** Conventional Bake uses the Bake setting.
*** The times given are based upon specific brands of mixes or recipes tested. Actual
times will depend on the ones you cook.
Note: Conveet cooking times wilt be similar to the conventional times because the
oven is not preheated. The time savings comes from not having to preheat the oven.
15
Advertisement
