Sears Kenmore Elite 721.7603 Serie Manual De Uso Y Cuidado página 27

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.
• 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.
• 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.
• Dark or matte-finished pans cook food more quickly
than shiny pans. Glass or ceramic pans cook food
more slowly than metal pans.
• 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.
• Cookies and biscuits should be baked on pans with no
sides or very low sides to allow heated air to circulate
around the food.
• 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.
• Cookies, muffins and biscuits will have very good
results when using multiple racks.
• The convection fan starts and stops during the
convection bake cycle to allow for more even heating.
This is normal.
• Use the pan size recommended in the recipe.
• 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.
• 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
- Bundt cakes
Cakes, Specialty
- Popovers
- Cupcakes
- Pound cakes
Cookies
- Sugar
- Chocolate chip
- Brownies
Pizza
- Fresh
- Frozen
Breads
- Biscuit, canned
- Biscuit, scratch
- Muffins
- White bread, loaf
Pastry Crust
- Scratch
- Refrigerator
Desserts
- Fruit crisps and
cobblers, scratch
- Pies, scratch,
2 crust fruit
27
HOW TO USE
Oven
Temperature Rack position
(converted)
325°F(163°C) C
325°F(163°C) C
400°F(204°C) B
325°F(163°C) C
325°F(163°C) C
325°F(163°C) C
325°F(163°C) C
325°F(163°C) C
400°F(204°C) C
375°F(190°C) C
325°F(163°C) C
425°F(218°C) C
400°F(204°C) C
400°F(204°C) B
425°F(218°C) C
425°F(218°C) C
350°F(177°C) C
350°F(177°C) C