Convection Bake
Tips
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Convection Bake is similar to Bake. Heat comes from the upper
and lower heating elements. The main difference in convection
baking is that the heat is circulated throughout the oven by the
convection fan.
The Convection Bake mode is well suited for cakes, bar cookies and breads to take
advantage of the bottom heat, yielding a better crust on baked items. The benefits
of Convection Bake include:
_ Slight decrease in cook time.
_ Higher volume (yeast items rise higher).
_ Place food in shallow, uncovered pans, such as cookie sheets without sides.
_ If baking more than one pan on a rack, allow at least 1" to 1 W' of air space
around the pan. Stagger pans so that one is not directly above the other (see
graphic below).
27" appliances: 30" appliances:
Convection Bake Chart
Food Item Rack Position Temperature Time
Cakes
Bundt Cake
Angel Food
Layers (8" or 9")
Rectangle (9x13)
Pie
2 Crust, fresh, 9"
2 Crust, froFen fruit, 9"
Meringue Topping Pie
Nut Pie
Custard
Bar Cookies
Lemon
Brownie
Breads
Yeast Bread, loaf, 9x5
Quick Bread, loaf, 8x4
2
1
3
3
2
2
2
2
2
3
3
2
2
325
325
325
325
350
350
350
325
425
325
325
325
400
350
45-65
35-50
28-40
30-37
45-60
75-85
12-18
45-60
12-15
30-48
30-40
30-45
23-33
48-62
30
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