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Bakeware – KITCHENAID KEBC177 User Manual

Page 9

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9

Traditional Cooking

Convection Cooking

BAKEWARE

To cook food evenly, hot air must be able to circulate. Allow
2" (5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.

Bakeware

The bakeware material affects cooking results. Follow
manufacturer’s recommendations and use the bakeware size
recommended in the recipe. Use the following chart as a guide.

FOOD

RACK POSITION*

Frozen pies, large roasts, turkeys,
angel food cakes

1 or 2

Bundt cakes, most quick breads,
yeast breads, casseroles, meats

2

Cookies, biscuits, muffins, cakes,
nonfrozen pies

2 or 3

*On models with the CleanBake™ feature, foods may be

placed on a lower rack position.

OVEN SETTING

NUMBER OF
RACKS USED

RACK
POSITION(S)

Convection Bake

1

1, 2 or 3

Convection Bake

2

2 and 4

Convection Bake

3

1, 3 and 5

Convection Roast

1

1, 2 or 3

Convection Broil

1

3 or 4

NUMBER
OF PAN(S)

POSITION ON RACK

1

Center of rack.

2

Side by side or slightly staggered.

3 or 4

Opposite corners on each rack. Make sure
that no bakeware piece is directly over
another.

BAKEWARE/
RESULTS

RECOMMENDATIONS

Light colored
aluminum

Light golden
crusts

Even browning

Use temperature and time
recommended in recipe.

Dark aluminum
and other
bakeware with
dark, dull and/or
nonstick finish

Brown, crisp
crusts

May need to reduce baking
temperatures 25°F (15°C).

Use suggested baking time.

For pies, breads and casseroles, use
temperature recommended in
recipe.

Place rack in center of oven.

Insulated cookie
sheets or baking
pans

Little or no
bottom
browning

Place in the bottom third of oven.

May need to increase baking time.

Stainless steel

Light, golden
crusts

Uneven
browning

May need to increase baking time.

Stoneware

Crisp crusts

Follow manufacturer’s instructions.

Ovenproof
glassware,
ceramic glass or
ceramic

Brown, crisp
crusts

May need to reduce baking
temperatures 25°F (15°C).

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