Convection Bake Tips - GASLAND chef Pro Series Instruction Manual

Convection bake tips

Reduce recipe baking temperatures by 25°F(15°C).
• For best results, foods should be cooked uncovered, in lowsided pans to take
advantage of the forced air circulation. Use shiny aluminum pans for best results
unless otherwise specified.
• Heatproof glass or ceramic can be used. Reduce temperature by another 25°F
(15°C) when using heatproof glass dishes for a total reduction of 50°F(30°C).
• Dark metal pans may be used. Note that food may brown faster when using dark
metal bakeware.
• The number of racks used is determined by the height of the food to be cooked.
• Baked items, for the most part, cook extremely well in convection. Don't try to
convert recipes such as custards, quiches, pumpkin pie , or cheesecakes, which
do not benefit from the convection-heating process. Use the regular Bakemode
for these foods.
• Multiple rack cooking for oven meals is done on rack positions 1, 2, 3 , 4 and 5.
All six racks can be used for cookies, biscuits and appetizers.
- 2 Rack baking: Use positions 1 and 3.
- When baking four cake layers at the same time, stagger pans so that one pan
is not directly above another. For best results, place cakes on front of upper
rack and back of lower rack(See graphic below). Allow 1" - 1 ½"(2.5 - 3 cm) air
space around pans.
6
5
4
3
2
1
• Converting your own recipe can be easy. Choose a recipe that will work well in
convection.
• Reduce the temperature and cooking time if necessary. It may take some trial
and error to achieve a perfect result. Keep track of your technique for the next
time you want to prepare the recipe using convection.
• See Troubleshooting for tips for Baking and Roasting problems on page 39.
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