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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 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 SET THE OVEN FOR BAKING Decide if you are going to use BAKE or CONVECTION BAKE.These cooking modes are for baking, roasting or warming using one, two, three or four racks. If you are going to use regular Bake push the Bake Switch (located on the Control Panel) and turn the oven control knob to the temperature used in the recipe.To use Convection Bake push the Convection Switch (located on the control Panel) and turn the oven control knob to the temperature desired. 16 Oven Use PREHEATING Preheating takes about 10 to 15 minutes depending on the temperature set. Preheating is usually necessary for foods baked at high temperature for a short period of time, i.e. drop cookies.The oven heating light will turn off when the oven has reached temperature. CONDENSATION During any cooking process there is a certain amount of moisture that evaporates from the food.The amount of moisture that condenses on the oven depends on the moisture content of the food.The moisture will condense on any surface that is cooler than the inside of the oven, such as the control panel or the top of the door. TO GET THE BEST RESULTS Baking: • Follow the recipe amounts and ingredients, including the size and shape of the baking utensil recommended in the recipe. • Do not open the oven door “just to peek”, use the interior oven light and look through the window. • Do not use the oven for storage, especially when baking in the oven. Extra utensils, not being used for baking, can affect the food product, baking time, browning, and end result. • If you are using glass utensils, lower the temperature 25.F. • Use a minute timer and set it for the minimum time suggested in the recipe. Convection Baking: • 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 and set it 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, page 14-16. • Keep in mind that convection baking results vary, depending on type of product. In many cases standard bake yields superior results over convection. 17 Oven Use OVEN RACKS 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. Baking One or two racks can be used simultaneously during bake. Place the rack(s) in the desired position before turning the oven on. Store any unused racks out of the oven. Rack position 2 (second from bottom) will probably be used the most for single rack baking. If you are using two racks simultaneously, be sure to check the food on the bottom rack sooner than the minimum time.The food on the lower rack position may cook slightly faster than the food on the upper rack, particularly if you are using large baking utensils. If you are using two racks simultaneously, be sure to stagger the baking utensils so that one is not directly above the other and the heated air can circulate freely around each pan.Allow at least 1” of space between the oven walls and the pans. If using large or commercial size baking utensils, the food may take a few extra minutes as the air cannot circulate as freely as it does with a smaller pan.When using commercial size baking utensils, use only one rack as the heat does not have the room to circulate. Convection Baking One to four 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 ...

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