Kleenmaid TO901X - Manual (Page 17)

15
CONVECTION BAKE TIPS
AND TECHNIQUES
Reduce recipe baking temperatures by 15 °C
(25 °F).·
For best results, foods should be cooked
uncovered, in low-sided pans to take
advantage of the forced air circulation.
Use shiny aluminum pans for best results
unless otherwise specified.
Heatproof glass or ceramic can be used.
Reduce temperature by another 15 °C (25 °F)
when using heatproof glass dishes for a total
reduction of 30 °C (50 °F).
Dark metal pans may be used.
Note that food may brown faster when using
dark metal bake ware.
The number of racks used is determined by
the height of the food to be cooked.
Baked items, for the most part, cook
extremely well in convection.
Don’t try to convert recipes such as custards,
quiches, pumpkin pie, or cheesecakes, which
do not benefit from the convection-heating
process.
Use the regular Bake mode for these foods.
Multiple rack cooking for oven meals is done
on rack positions 1, 2 and 3.
All four racks can be used for cookies,
biscuits and appetizers.
– 2 Rack baking: Use positions 1 and 3.
– 3 rack baking: Use positions 2, 3 and 4.
– When baking four cake layers at the same
time, stagger pans so that one pan is not
directly above another. For best results,
place cake son front of upper rack and
back of lower rack (See graphic at right).
Allow 1" - 1 ½” (2.5 – 3 cm) air space
around pans.
Converting your own recipe can be easy.
Choose a recipe that will work well in
convection.
Reduce the temperature and cooking time if
necessary. It may take some trial and error to
achieve a perfect result. Keep track of your
technique for the next time you want to
prepare the recipe using convection.
Tips for Solving Baking Problems are found
on Page 27.
Foods recommended for Convection Bake
mode:
Appetizers Biscuits Coffee Cakes
Cookies (2 to 4 racks) Yeast Breads
Cream Puffs
Popovers
Casseroles and One-Dish Entreés
Oven Meals (rack positions 1, 2, 3)
Air Leavened Foods (Soufflés, Meringue,
Meringue-Topped Desserts, Angel Food
Cakes, Chiffon Cakes)
Figure 5
Quick and easy recipe tips:
Converting from standard
BAKE to CONVECTION BAKE:
Reduce the temperature by 15 °C (25 °F).
Use the same baking time as Bake mode if
under 10 to 15 minutes.
Foods with a baking time of less than 30
minutes should be checked for doneness 5
minutes earlier than in standard bake
recipes.
If food is baked for more than 40 to 45
minutes, bake time should be reduced by
25%.