1.Always use metal accessory rack when convection baking.
2.Aluminum pans conduct heat quickly. For most convection baking, light shiny finishes give best results because they prevent overbrowning in the time it takes to cook the center areas. Pans with dull (satin-finish) bottoms are recommended for cake pans and pie pans for best bottom browning.
3.Dark or non-shiny finishes, glass and pyroceram absorb heat which may result in dry, crisp crusts.
4.Preheating the oven is recommended when baking foods by convection.
5.To prevent uneven heating and save energy, open the oven door to check food as little as possible.
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