CookRite CRCC-25 Handbuch für Besitzer und Bediener - Seite 10

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CONVECTION OVEN BAKING GUIDE

CONVECTION OVENS IN GENERAL

• Convection ovens constantly circulate air over the product. This strips away the thin layer of

moisture laden airfrom the top of the product allowing heat to penetrate more quickly. This allows

cooking times to be shortenedand cooking temperatures reduced in convection ovens. Introducing

steam into the cooking process preventsthe bake from loosing moisture and allows for a better

product.

• Steaming the dough as it bakes also gelatinizes starch on the outside layer, producing a bread with a

crisp crustand a brown crust color in varying degrees; too much steam results in an undesirable crust.

Steam also helpsto prevent wild breaks in the loaves because it delays the setting of the bread's crust,

allowing it more time tobake and brown. However, in contrast, during the last stages of baking, a dry

oven is required when the crust isbrowning; after the steam is removed, the gelatinized layer dries

out forming a thick crunchy crust.

• The convection oven is an electromechanical piece of equipment and is designed to produce a

consistentresult. Variations in results are therefore more likely due to differences in the preparation

process.

BAKING HINTS

• Always maintain a consistent cooking process. Establish a process that works for you, write it down

and stickto it. Consistency in your cooking processes is very important to the quality of your bake.

• Always weigh your product. This will give you a more consistent size, color and quality.

• Do not overload pans or space product unevenly in the pan as this will create a uneven bake.

• Bent or warped pans can greatly affect the evenness of the bake.

• Always use the oven lights to view the product through the oven door windows. Do not open the

oven doorsduring baking as this will change the baking characteristics and produce erratic results.

• If using baker's parchment, be sure the parchment does not blow over the product or obstruct air

flow in anyway. This will create a uneven bake. Never use aluminum foil in your convection oven.

• Use proper sheet pans for baking. Aluminum pans have better heat transference than steel pans and

therefore yield much better bake results.

LOADING THE OVEN

• When loading the oven, stage products and racks so the oven doors are opened for the least amount

of timeduring the loading process to minimize the loss of heat inside the oven.

• Center each pan on the oven shelves. Spaces should be maintained equally between the pan edges

and theoven walls, front and back. This will allow for an even distribution of airflow. The better the air

flow around theproduct, the better and more consistent the bake.

• Load the pans on the shelves as close to equal distant apart as possible. Even vertical spacing of the

pans onshelves 1 thru 3 or 4 inside the oven is important to the proper circulation of air and

therefore will have an effecton the quality of your bake.

• When loading the oven randomly, (Different times for different shelves) load the oven from thecenter

shelf out with even vertical spacing.

• When loading multiple pans at the same time, load the shelves spaced as equal distant as possible

witheven vertical spacing.