Thermador MEDMCW31JS User Manual - Page 30

Convection Bake Convection Bake is similar to Bake. Heat comes from the upper á and lower heating elements. The main difference in convection baking is that the heat is circulated throughout the oven by the convection fan. Tips The Convection Bake mode is well suited for cakes, bar cookies and breads to take advantage of the bottom heat, yielding a better crust on baked items. The benefits of Convection Bake include: • Slight decrease in cook time. • Higher volume (yeast items rise higher). • Place food in shallow, uncovered pans, such as cookie sheets without sides. • If baking more than one pan on a rack, allow at least 1" to 1 ½" of air space around the pan. Stagger pans so that one is not directly above the other (see graphic below). 27" appliances: 30" appliances: Convection Bake Chart Food Item Cakes Bundt Cake Angel Food Layers (8" or 9") Rectangle (9x13) Pie 2 Crust, fresh, 9" 2 Crust, frozen fruit, 9" Meringue Topping Pie Nut Pie Custard Bar Cookies Lemon Brownie Breads Yeast Bread, loaf, 9x5 Quick Bread, loaf, 8x4 Rack Position Temperature Time 2 325 45-65 1 325 35-50 3 325 28-40 3 325 30-37 2 350 45-60 2 350 75-85 2 350 12-18 2 325 45-60 2 425 12-15 325 30-48 3 325 30-40 3 325 30-45 2 400 23-33 2 350 48-62 30