Convection Cooking Guide - LG MC-156SH Owner's Manual & Cooking Manual

USING YOUR CONVECTION OVEN

CONVECTION COOKING GUIDE

1. Always use metal accessory rack when convection baking. (See page 6.)
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.
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.
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
Oven Temp. Time, Min.
400°F 10 to 12
400°F 15 to 20
400°F 18 to 24
350°F 30 to 40
350°F 55 to 65
375°F 18 to 25
350°F 13 to 16
350°F 40 to 50
350°F 60 to 65
350°F 25 to 30
350°F 15 to 20
300°F 80 to 90
350°F 35 to 40
350°F 30 to 40
350°F 40 to 50
350°F 60 to 70
350°F 35 to 45
375°F 10 to 14
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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.