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USING YOUR CONVECTION OVEN
CONVECTION COOKING GUIDE
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 9.)
2. Aluminum pans conduct heat quickly. For most
convection baking, light, shiny finishes give best
results because they prevent overbrowning in the
time it takes to cook the center areas. Pans with dull
(satin-finish) bottoms are recommended for cake
pans and pie pans for best bottom browning.
FOOD
Breads
Biscuits
Corn Bread
Muffins
Popovers
Nut Bread or Fruit Bread
Yeast Bread
Plain or Sweet Rolls
Angel Food
Cakes
Cheesecake
Coffee Cake
Cup Cakes
Fruit Cake (loaf)
Gingerbread
Butter Cakes, Cake Mixes
(2 layers)
Fluted Tube Cake
Pound Cake
Cookies
Bar
Drop or Sliced
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
10 to 12
375°F
15 to 20
375°F
18 to 24
325°F
30 to 40
350°F
55 to 65
375°F
18 to 25
350°F
13 to 16
325°F
40 to 50
325°F
60 to 65
325°F
25 to 30
325°F
15 to 20
275°F
80 to 90
325°F
35 to 40
325°F
30 to 40
325°F
40 to 50
325°F
60 to 70
325°F
35 to 45
350°F
10 to 14
18
Comments
Canned refrigerated biscuits take 2
to 4 minutes less time.
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.
Invert and cool in pan.
After cooking, turn oven off and let
cheesecake stand in oven 30
minutes with door ajar.
Interior will be moist and tender.
Use 2 shelves. Top layer may bake
in less time.
Grease and flour pan.
Cool in pan 10 minutes before
inverting on wire rack.
Use same time for bar cookies from
a mix.
Use same time for sliced cookies
from a mix.
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