Double Oven User Manual

For bestresults,bake foodsonone rackat a timeas describedinthis manual. However,
very good results can be obtained when baking quantities of foods on multiple racks.
Quantity cooking provides both time and energy savings.
Convect Bake is suggested for most multiple rack cooking, especially three rack
cooking,becausethe circulating heatedair resultsinmore even browning. For two rack
cooking,the conventionalbake oven providesvery goodbaking resultsespeciallywhen
pans can be staggered, such as with layer cakes and fresh pies.
Many foods can be preparedon three racks at the same time. These are just a few
examples: cookies, cupcakes, rolls, biscuits, muffins, pies, pizzas, appetizers, and
snack foods.
To obtain the best results in multiple rack cooking, follow these suggestions:
• Use temperature and times in this manual as a guide for best results.
• For two rackbaking,rackpositions #20and4 arebestfor most bakedproductsbut
positions #2 and 4 also provide acceptable results.
• Forthree rackbakinguse positions#1,3o and4. Oneexceptionis pizza.(Seepage
21.)
• Sincefoodson positions#1and 4will usuallybedonebeforefoodson position#3o,
additionalcooking time will be neededfor browningfoods on the middle rack. An
additional minute is needed for thin foods such as cookies. For foods such as
biscuits,rolls, ormuffins,allow 1to 2 more minutes. Frozenpies andpizzas,which
should be baked on a cookie sheet, need about 2 to 4 more minutes.
• Stagger small pans, such as layer cake pans, in the oven.
• Frozenpies in shinyaluminumpans should beplaced oncookie sheetsand baked
on rack positions #1, 30 and 4.
• Cookiesheets shouldbe placedlengthwise,side toside, infrontof the fan for more
even browning.
• Oven mealsare recommendedfor energyconservation. Userackpositions#1 and
30 or #2o and 4 and Convect Roast.
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