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HINTS FOR BAKE / CONVECTION BAKE
• When baking, the shelf position used will depend on the size
of the food being prepared. It is important to place your food
as close to the center of the Oven as possible to ensure
even cooking.
• Dark or dull pans absorb heat faster; foods will bake more
rapidly and crust will brown more easily than in shiny
bake pans.
• Shallow baking containers are best when using the
Convection Bake because they allow maximum air flow.
• Choose bakeware made of metal, ovenproof glass,
and ceramic.
• Check package directions to determine if the container is
suitable for use in a regular oven.
CAUTION: Allow at least 1" air space between the top of the
container and the upper heating elements. Never use
glass lids on glass or metal bakeware. If a lid is
necessary, cover tightly with aluminum foil.
CONVECTION BAKE INSTRUCTIONS
1. Preheat Oven. Place meat (fat side up) or food to be
cooked into a bake pan.
2. Season meat before or after cooking.
3. Insert meat thermometer into the thickest part of meat, not
touching bone or fat.
4. Do not add water. Do not cover.
5. Roast to 5 - 10 degrees below desired doneness. (Internal
temperature).
6. Allow meat to stand 15 - 20 minutes before serving. The
temperature will continue to rise while standing.
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