With convection (fan) cooking, the tray has a correct orientation: slide it in with the beveled edge toward the back (toward the fan) for better airflow and more even browning.
The correct way to insert the tray
For convection / fan cooking, slide the tray in with the beveled edge facing the back — toward the fan.
Why?
- Better airflow: Hot air can circulate behind the tray more freely.
- Less heat build-up: Fewer hot spots at the tray’s edge.
- More even browning: Cookies, cake, and roasts color more evenly.
- Crispier results without burnt corners: Great for pizza, vegetables, fries.
Quick rule: Bevel to the back.