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Convection Ovens
If you have a convection oven, reduce your normal recipe temperature by 25°F. Cooking time in a
convection oven will vary slightly from your normal recipe time.
Cooking starts immediately in the convection oven. Yeast breads do not usually rise as much in the
convection oven. It is, therefore, usually necessary to allow fuller proof, 2
1
/2 to 3 times increase in
volume for the best results.
When baking pies in your convection oven, put 3 or 4 pies on an 18" x 26" sheet or bun pan. This
procedure helps the bottom crust to bake, makes handling easier and reduces the possibility of boil
over spoiling the appearance of the pies on the lower racks.
Pies and cobblers, fruit, custard and pumpkin pies in tins should be placed on 18" x 26" x 1" pans for
baking.
INSERTING AND REMOVING STANDARD AND CONVECTION OVEN RACKS
Convection oven sections use different style racks and rack guides.
On ovens provided with oven rack stops, it is necessary to place the rack, including the support hook,
along the top of the side liner runners and slide the rack completely to the rear of the oven compartment
until the rack drops into place (Fig. 18).
To remove the racks, reverse this procedure by raising the rear of the oven rack support hooks above
the runner and pulling the racks forward (Fig. 19).
Fig. 18
PL-40524
