Convect Cooking On Multiple Racks - Jenn-Air SVD48600 Use And Care Manual

Forbestresults, bake foodson one rackat a time as descdbedinthis manual. However,
very good results can be obtained when baking quantities of foods on multiple racks.
Quantity cooking provides both time and energy savings.
Convect Bake is suggested for most multiple rack cooking, especially three rack
cooking, because the oJroulating heated air results in more even browning. For two rack
cooking,the conventionalbake oven provides very goodbaking results especiallywhen
pans can be staggered, such as with (ayer cakes and fresh pies.
Many foods can be prepared on three racks at the same time. These are just a few
examples: ¢ookies, cupcakes, roils, biscuits, muffins, pies, 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 productsbut
positions #2 and 4 also provide acceptable results.
• For three rack baking use positions#1, 30 and 4. One exception is pizza. (See p.
37.)
• Sincefoods on positions#1 and4willusuallybedonebeforefoodsonpasition#3o,
additional ooeking 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.
• Frozenpies in shiny aluminum pans shouSd be placed on cookie sheets and baked
on rack positions #1, 3o and 4.
• Cookie sheets should be placed lengthwise, side to side, in front of the fan for more
even browning.
• Oven meats are recommended for energy conservation. Use rack positions #1 and
30 or #20 and 4 and Convect Roast.
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