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If you find that food is adequately browned on the outside, but not done in the center, lower the temperature another 25.F and add to the baking time. When reducing the temperature always check the food for doneness, a minute to two before the minimum time stated in the recipe, as time can always be added. Some recipes will cook faster than others. There is no way to predict exactly how long each recipe will take when you convert it to convection. Convection will be easier to use after you have used it a few times as you will begin to understand the way it bakes. Selecting Utensils for Convection Baking Cooking by convection does not require any specially designed baking utensils. You probably have many utensils in your kitchen that are suitable to use. When choosing a baking utensil, consider the material, the size and the shape as they all affect the baking time, the palatability and the appearance of the finished product. Metal bakeware (aluminum, steel and cast iron) all result in the fastest cooking time and the best end product. Aluminum pans work best for all types of baked goods. When baking pies and breads for the best browning, use a pan with a dark or dull finish that absorbs heat. A shiny finish works best for cakes and cookies, since it reflects some of the heat and provides a more tender surface. Cookie sheets with only one lip will give the best results, as the heated air can circulate all around the sides of the food. For roasting use the bottom of the broil pan and elevate the meat on a metal roasting rack. Glass-ceramic or glass utensils do not conduct heat as well as metal, but they can be used. Use them for foods that do not require a dark brown crust or crisping, such as souffles. Baked items cook more quickly and evenly if they are individually smaller in size, i.e. two or three small foods do better than one large piece. When single food items are baked, always center the food on the rack. If several foods are being baked, space them evenly on the rack or racks. To Get the Best Results ¦ Follow the recommendations above. ¦ Metal utensils give better results in convection than do glass baking utensils. If you use glass, it usually is not necessary to lower the temperature an additional 25°F. ¦ Use a minute timer and set for less than the minimum time suggested in the recipe, the first time you use a recipe in the convection mode. Be sure to note the new baking time on your recipe, for future reference. ¦ Be sure to read the basic information on convection before using the oven for the first time (see page 15). ¦ Keep in mind that convection baking results vary, depending on type of product. In many cases, standard bake yields superior results over convection. Convection Baking Rack Position One to three racks can be used simultaneously during convection baking. Place the rack/s in the desired position before turning the oven on. Store the unused racks out of the oven. Rack position 2 (second from bottom) will probably be used the most for single rack baking. When baking on more than one rack, you do not need to stagger the pans. However, allow at least 1-inch of space between the oven walls and the pans so the heated air can circulate. OVEN USE CAUTION! Aluminum foil should never be used to cover the oven racks or to line the oven bottom. The trapped heat can damage the porcelain and the heated air cannot adequately reach the food being baked. TRADITIONAL BAKING Traditional Baking is used for baking, roasting or warming with hot air; there is no fan. The air movement comes from natural convection. As the air heats, it moves to the top of the oven. This oven mode is the same as you have been using for baking on one or two racks. 24” & 27” Ovens The larger 27" self cleaning convection oven is located on the right side of a 48" RDT Range or is the only oven on a 36" Range. The oven comes standard with (3) oven racks and four position roller assisted rack supports. An porcelainized broiler pan is included with this oven. NOTE: About the roller assisted rack supports (24" and 27" oven only): Specifically engineered from high temperature materials for in oven use, they will stand up to years of use. They are especially functional when the oven racks are supporting the heavy food products associated with this high capacity oven. The racks should be removed before self-cleaning. See page 29 for care of the rack supports. All dual fuel ovens come with a 2-pc. broil pan. 12" Oven (48" Ranges Only) The 12" oven comes equipped with (2) oven racks and three position rack supports. The rack supports are removable for cleaning. Also included is a 2-pc. aluminum broiler pan in the 12” oven and a 2-pc. porcelainized broiler pan in the 27” oven for easy cleaning. Foods Suitable for Bake ¦ Appetizers ¦ Pies, Cakes ¦ Breads ¦ Poultry ¦ Roasts ¦ Desserts ¦ Main Dishes ¦ Oven Meals (1 to 2 racks) To get the best results ¦ Follow the recipe amounts and ingredients, including the size and shape of the baking ...

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