Siemens HE2216C - Manual (Page 23)

Operation - Oven
English 21
Convection Bake
Convection baking uses some heat from the top
and a lot from the bottom elements as well as
heat circulated by the convection fan. The Con-
vection Bake mode is well-suited for baking large
quantities of food on multiple racks. It can be
used to prepare cookies, pies, cupcakes, past-
ries, breads, snack foods and appetizers among
other items. The benefits of Convection Baking
include: .
• Slight decrease in cooking time
• Three rack cooking (more even browning)
• Higher Volume (yeast items rise higher)
• Cook more items at once
*The convection bake temperature is 25°F less than recommended on packages or recipes. The tempera-
ture in this chart has been reduced 25°F.
**This chart is a guide. Actual times depend on the mixes or recipes baked. Follow recipe or package
directions and reduce temperature appropriately.
For Best Results:
• Reduce recipe temperature by 25° F. Refer to Convection Baking chart.
• Place food in low-sided, uncovered pans such as cookie sheets without sides.
• Center baking pans side to side on the oven rack.
Table 4: Convection Baking Chart
Food Item
Rack
Position
Temp.* ( o F)
(preheated oven)
Convection Bake
Time** (min)
Cake
Cupcakes
Bundt Cake
Angel Food 3
2
1 325
325
325 17-19
37-43
35-39
Pie
2 Crust, fresh, 9”
2 Crust, frozen fruit, 9” 2
2 350-400
350
45-55
68-78
Cookies
Sugar
Chocolate Chip
Brownie 3
3
3 325-350
325-350
325
6-11
8-13
29-36
Breads
Yeast bread, loaf, 9x5
Yeast rolls
Quick bread, loaf, 8x4
Bisuits
Muffins 2
3
2
3
3 350
350-375
325-350
350-375
400
18-22
12-15
45-55
11-15
15-19
Pizza
Frozen
Fresh 3
3 375-425
400-425 23-26
12-15