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The oven temperature can be left the same as the recipe and the food cooked a shorter period of time. The temperature can be lowered 25°F and the food will probably take the same length of time to cook as the recipe states. 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. For the best browning, use a pan with a dark or dull finish that absorbs heat, when baking pies and breads. 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 18 OVEN USE 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 soufflés. 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 first three 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, 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 17. ■ 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. BROIL Broiling is cooking by intense infrared radiation supplied by the broil burner located at the top of the oven. Since broiling is cooking by radiant heat, it is not necessary to use the convection fan in the broil mode.Your new oven is equipped with an oven rack fitted especially with a broil pan locator formed into the center grid support.To use this locator, place the oven rack in the desired position with the locator rod to the top. Foods...

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