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• Allow about 2 inches of space between the oven side
General Baking Recommendations
,
walls and pans to allow proper air circulation.
• When baking foods in more than one pan, place them on
_l
opposite corners of the rack. Stagger pans when baking
on two racks so that one pan does not shield another
unless shielding is intended. (See above.)
• To conserve energy, avoid frequent or prolonged door
openings. At the end of cooking, turn oven off before
removing food.
• Always test for doneness (fingertip, toothpick,
sides
Stagger pans.
pulling away from pan.) Do not rely on time or brownness
as the only indicators.
• For Conventional Bake, use the Bake Pad.
• Use good quality baking pans and the size recommended
• When cooking foods for the first time in your new oven,
in the recipe. Cookie sheets should be without sides and
use recipe cooking times and temperatures as a guide,
made of shiny aluminum. The best size to use is 14" x 12".
• Use tested recipes from reliable sources.
• Dull, dark, enameled or glass pans will generally produce
• Preheat the oven only when necessary. For baked foods
a brown, crisp crust. Shiny metal pans produce a light,
that rise and for richer browning, a preheated oven is
golden crust.
better. Casseroles
can be started in a cold oven.
• Frozen pies in shiny aluminum pans should be baked on
Preheating takes from 7to 10 minutes; place food in oven
a cookie sheet on rack 1 or be removed to a dull or glass
after Preheat beep.
pan.
• Arrange oven racks before turning on oven. Follow
• If edge of pie crust browns too quickly, fold a strip of foil
suggested rack positions on pages 12 and 16.
around rim of crust, covering edge.
Baking Chart
Convection Bake
Conventional Bake
Temp (°F)
Temp (°F)
Product and Type
Pan Size
Rack Position
Preheated**
Time*
Preheated
Time*
CAKES
Yellow
9"
3
325°
20-25
350°
28-33
White
9"
3
325°
22-30
350°
25-30
Chocolate
9"
3
325°
20-25
350°
25-35
AngelFood
10" tube
2
350°
28-40
375°
30-42
PoundCake
9x5" loaf
2
300°
50-60
325°
55-60
Sheet Cake
9x13"
.
3
.
325°
26-3.1
350°
30-40
PIES
TwoCrust
Fruit,Fresh
9"
3
3500-400 °
45-60
375°-425°
45-60
Fruit, Frozen
9"
2
350°-400°
40-65
375°-425°
60-70
One Crust Custard, Fresh
9"
1
325°-375°
35-45
350°-400°
45-60
Meringue
9"
3
325°-375°
6-10
350°-400°
7-11
Pie Shell
9"
2
425°
7-11
450°
9-12
COOKIES
ChocolateChip
3
325°-350_
6-10
350°-375°
8- t 2
PeanutButter
3
325°-350°
4-8
350°-375°
8-12
Sugar
3
325°-375°
4-8
3500-400 °
8-12
BrOwnies
9x13"
,
3
325°
20-26
[
350°
25-35
BREADS,YEAST
Loaf
9x5" loaf
2
350°
17-23
375°
20-30
Rolls
3
350°-375°
7-12
375°-400°
9-16
BREADS, QUICK
Loaf,Nut,Fruit
8x4" loaf
2
3250-350 °
35-50
350°-375°
50-60
Gingerbread
9x9"
3
325°
20-25
350°
30-35
Cornbread
8×8"
3
375°-425°
10-25
400°-450°
15-25
CornbreadMuffins
3
350°-375°
8-15
375°-400°
15-22
Biscuits
7 °
3 5-400
7-11
400°-425°
8-15
I
Muffins
3
350°-400°
14-19
3751-425 °
15-22
* The timesare basedon s becific brandsof mixes or recipesused. Actualtimeswill depend onthe ones you bake.
** The convect temperature is 25°F lowerthan recommendedon packageor recipe.
15
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