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Condensation
Bake
Convection Bake
Specify which high altitude food preparation guide you prefer: general
information, cakes, cookies, breads, etc.
•
It is normal for certain amount of moisture to evaporate from the food during any
cooking process. The amount depends on the moisture content of the food. The
moisture may condense on any surface cooler than the inside of the oven, such
as the control panel.
Bake is cooking with dry, heated air. Both the upper and lower elements cycle to
maintain the oven temperature.
The Bake mode can be used to prepare a variety of food items, from pastries to
casseroles. Refer to recipe or package directions for oven temperature and baking
time.
Tips: •
Preheat the oven if the recipe recommends it.
•
Baking time will vary with the size, shape and finish of the bakeware. Dark metal
pans or nonstick coatings will cook faster with darker results. Insulated
bakeware will lengthen the cook time for most foods.
•
For best results, bake food on a single rack with at least 1–1½" space between
pans or dishes and oven walls.
•
Eliminate heat loss from the oven by using the window to periodically check
food for doneness instead of opening the door.
•
If multiple racks are necessary, use a maximum of 2 racks. For cakes, use rack
positions 3 and 5. For cookies, use rack positions 1 and 4. Stagger pans so that
one is not directly above the other (see graphic below). You may also consider
using a convection mode.
Convection Bake is similar to Bake. Heat comes from the upper and lower
heating elements. The main difference in convection baking is that the heat is
circulated throughout the oven by the convection fan.
The Convection Bake mode is well suited for cakes, bar cookies and breads to take
advantage of the bottom heat, yielding a better crust on baked items. The benefits of
Convection Bake include:
•
Slight decrease in cook time.
•
Higher volume (yeast items rise higher).
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