Cookware For Convection Cooking; Convection Baking Chart - KENMORE ELITE 721.7603 Serie Guía De Uso Y Cuidados

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Cookware for Convection Cooking

Any cookware safe for use in a conventional oven will work in a
convection oven. But for best results, keep the following tips in mind.
y Pans should not touch the oven walls or each other when
centered on the racks. Leave room for air circulation around
cookware for best results when convection cooking.
y You can use heat-resistant paper and plastic containers that
are recommended for use in regular ovens in convection ovens.
However, metal pans heat the fastest and are recommended for
convection baking.
y Dark or matte-finished pans cook food more quickly than shiny
pans. Glass or ceramic pans cook food more slowly than metal
pans.
y For recipes like oven-baked chicken, use a pan with low sides.
Hot air cannot circulate well around food in a pan with high
sides.
y Cookies and biscuits should be baked on pans with no sides or
very low sides to allow heated air to circulate around the food.
y Foods cooked on a single oven rack will generally cook faster
and more evenly with convection bake. Multiple oven rack
cooking may slightly increase cook times for some foods, but
the overall result is time saved. Breads and pastries brown more
evenly.
y Cookies, muffins and biscuits will have very good results when
using multiple racks.
y The convection fan starts and stops during the convection bake
cycle to allow for more even heating. This is normal.
y Use the pan size recommended in the recipe.
y Some frozen foods have been developed to use commercial
convection ovens. For best results in this oven, preheat the oven
and use the temperature recommended on the packaging.
y If a food manufacturer gives specific convection cooking
instructions, don't forget that Convection Auto Conversion will
reduce the set temperature. If auto conversion is enabled, add
25°F (14°C) when setting the temperature to get a resulting
converted temperature which matches the convection cooking
instructions.

Convection Baking Chart

If Auto Conversion is disabled, reduce standard recipe temperature
by 25°F for CONVECTION BAKE.
Temperatures have been adjusted in this chart. Multi-rack cooking
may slightly increase cook times for some foods, but the overall
result is time saved.
This chart is only for reference.
Food
Cakes
- Layer cakes 325°F(163°C)
- Bundt cakes 325°F(163°C)
Cakes, Specialty
- Popovers 400°F(204°C)
- Cupcakes 325°F(163°C)
- Pound cakes 325°F(163°C)
Cookies
- Sugar 325°F(163°C)
- Chocolate chip 325°F(163°C)
- Brownies 325°F(163°C)
Pizza
- Fresh 400°F(204°C)
- Frozen 375°F(190°C)
Breads
- Biscuit, canned 325°F(163°C)
- Biscuit, scratch 425°F(218°C)
- Muffins 400°F(204°C)
- White bread, loaf 400°F(204°C)
Pastry Crust
- Scratch 425°F(218°C)
- Refrigerator 425°F(218°C)
Desserts
- Fruit crisps and 350°F(177°C)
cobblers, scratch
- Pies, scratch, 350°F(177°C)
2 crust fruit
Oven
rack
Temperature
position
(converted)
C
C
B
C
C
C
C
C
C
C
C
C
C
B
C
C
C
C