Thanksgiving Turkey Feast        Holiday Entertaining        Tips for Holiday Baking        Convection Cooking Winter Meals        Combi Steam Oven Cooking Tips        Combi Steam Oven Recipes        Dishwasher 101 Tips for Holiday Baking Print Recipes   Convection ovens were actually developed for the baking industry to enable bakers to do even multi-rack baking, so they are definitely the perfect tool for the home baking enthusiast. However, in order to achieve success it is important to understand the baking modes available in your oven. The manufacturers’ Use and Care Manual provides valuable information for recommended temperatures, rack positions, baking pans and types of food best cooked in each mode. General Rules for Baking in Convection Reduce recipe temperatures by 25 degrees If a dark ring forms on the perimeter of the baked item and the center is not cooked, the temperature was too high When baking in glass a temperature reduction of 30 degrees may be necessary Choose light-colored aluminum pans When baking several racks at one time, use the same type of pan on each rack Built-In Wall Oven Modes Convection or True Convection – Heat from the Convection Fan Only Use this mode for even multi-rack baking of cakes, muffins, rolls, cookies, cream puffs, cup cakes and appetizers. Convection Bake – Heat from the Bottom Element and the Fan Use this mode for pies, quiche, pizza and bread; the additional heat from the lower element will cook the crust to perfection. This mode is also suitable for larger Bundt and Angel cakes. Food can be cooked on two racks, refer to the Use and Care Manual for suggested placement. Bake This mode can be used for baking pastries, breads and pizza; however it is limited to one-rack baking for even heat distribution.