LG LMH1517CV Owners Manual - Page 28

CONVECTION COOKING GUIDE 1. Always use metal accessory rack when convection baking. (See page 6.) 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. FOOD Breads Biscuits Corn Bread Muffins Popovers Oven Temp. 400 o F 400 ° F 400 ° F 350 o F Cakes Nut Bread or Fruit Bread Yeast Bread Plain or Sweet Rolls Angel Food Cheesecake 350°F 375°F 350°F 350°F 350°F Cookies Coffee Cake Cup Cakes Fruit Cake (loaf) Gingerbread Butter Cakes, Cake Mixes (2 layers) Fluted Tube Cake Pound Cake Bar Drop or Sliced 350°F 350°F 300°F 350°F 350°F 350°F 350°F 350°F 375°F Time, Min. 10to 12 15 to 20 18 to 24 30 to 40 55 to 65 18 to 25 13 to 16 40 to 50 60 to 65 25 _ 30 15 _ 20 80 _ 90 35 _ 40 30 _ 40 40 _ 50 60 _ 70 35 _ 45 lOto 14 Comments Canned refrigerated biscuits take 2 to 4 minutes less time. Remove from pans immediately and cool slightly on wire rack. Pierce each popover with a fork after removing from oven to allow steam to escape. Interiors will be moist and tender. Lightly grease baking sheet. Invert and cool in pan. After cooking, turn oven off and let cheesecake stand in oven 30 minutes with door ajar. Interior will be moist and tender. Use 2 shelves. Top layer may bake in less time. Grease and flour pan. Cool in pan 10 minutes before inverting on wire rack. Use same time for bar cookies from a mix. Use same time for sliced cookies from a mix. 28