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Convection
Cooking
on Multiple
Racks
For best results, bake foods on one rack at a time as described in this manual. However,
very good results can be obtained when baking quantities of foods on multiple racks.
Quantity cooking provides both time and energy savings.
The convection oven is suggested for most multiple rack cooking, especially three rack
cooking, because the circulating heated air results in more even browning than radiant.
Fortwo rack cooking, the radiant bake oven provides very good baking results especially
when pans can be staggered, as with layer cakes and fresh pies.
Many foods can be prepared on three racks at the same time. These are just a few
examples: cookies, cupcakes, rolls, biscuits, muffins, pies, frozen convenience foods,
pizzas, appetizers, and snack foods.
To obtain the best results in multiple rack cooking, follow these suggestions:
•
Use temperature and times in this manual as a guide for best results.
•
For two rack baking, rack positions #20 and 4 are best for most baked products but
positions #2 and 4 also provide acceptable results.
•
Forthree rack baking use positions #1,3o and 4. One exception is pizza. (See page
24.)
•
Sincefoods on positions #1 and 4 will usually be done before foods on position #30,
additional cooking time will be needed for browning foods on the middle rack. An
additional minute is needed for thin foods such as cookies. For foods such as
biscuits, rolls, or muffins, allow 1 to 2 more minutes. Frozen pies and pizzas, which
should be baked on a cookie sheet, need about 2 to 4 more minutes.
• Stagger small pans, such as layer cake pans, in the oven.
•
Frozen pies in shiny aluminum pans should be placed on cookie sheets and baked
on rack positions #1,3o and 4.
•
Cookie sheets should be placed lengthwise, front to back, in front of the fan for more
even browning.
• Oven meals are recommended for energy conservation. Use rack positions #1 and
3o or #2o and 4.
25
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