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Baking
Chart
I
Radiant
Convection
Bake
Radiant
Pan
Rack*
Temp. (°F)
Convection
Temp. (°F)
Bake
,, Product and,Type
Size
Position
Preheated***
Time ** '
Preheated
Time**
CAKE
Yellow - 2 layers
9"
2, 30, or 3
325 °
25-30
350 °
30-35
_,W'_ite- 2 layers
9"
2, 30, or 3
325 °
22-30
350 °
25-30
Chocolate - 2 layers
9"
2, 30, or 3
325 °
25-30
350 °
30-35
Bundt
tube
2
325°
40-45
350°
40-53
Angel Food
tube
1, 20, or 2
350 °
33-38
375 °
33-38
Pound Cake
9" loaf
2
300 °
50-65
325 °
55-70
Cupcakes
30
325°
15-20
350°
15-25
Sheet Cake
15x10"
3
325 °
17-22
350 °
20-25
PIES
Two Crust
Fruit, fresh
9"
30
3750-400 °
45-60
400°-425 °
45-60
Fruit, frozen
9"
2
375o-400 °
40-65
400°-425 °
40-65
One Crust
Custard, fresh
9"
1
325 °
40-50
350 °
40-50
Cream/Meri ngue
9"
30
375 °
8-12
400 o
8-12
Pie Shell
9"
2
4000-425 °
8-12
4250-450 °
8-12
COOKIES
Chocolate Chip
3o, or 3
325°-350 °
8-12
350°-375 °
8-12
Peanut Butter
30, or 3
325°-350 °
8-12
350°-375 °
8-12
Sugar
30, or 3
3250-350 °
8-12
350°-375 °
8-12
Brownies
9x9"
3o
325 °
30-35
350 °
33-38
BREADS, YEAST
Loaf
loaf
1, or 20
350 °
20-25
375 °
20-30
Roils
30
375 °
10-15
375_-400 °
10-20
BREADS, QUICK
Loaf, Nut, Fruit
loaf
1, 20, or 2
325°-350 °
40-60
350°-375 °
50-70
Gingerbread
9x9"
30
3250
25-30
350 °
25-35
Cornbread
8x8"
30
3750-400 °
15-30
400°-450 °
15-30
Cornbread Muffins
30
375 °
10-15
400 °
10-20
Biscuits
3o, or 3
375°-400 °
8-12
4000-425 °
8-12
Muffins
30
375 °
10-15
400 °
15-20
* An "o" after a rack number implies that the offset rackshould be used.
** The times given are based on specific brands of mixes or recipes tested.
Actual times will depend on the onesyou bake.
*** The CONVECT temperatureis 25°F lower than recommended on package mix or recipe.
28
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