Table of Contents
Advertisement
Available languages
Available languages
Cooking guidelines
22
US
CA
TRUEAERO
Baking
Bread
Bread
Cornbread
Biscuits
Muffins, large
English scones
Sugar cookies
Cup cakes/Small
cakes
Layer cakes, yellow,
white & chocolate
(8"/20cm round pans)
Layer cake, yellow,
white & chocolate
(9"/23cm round pans)
Layer cake, yellow,
white & chocolate
(9"x13"/23x33cm
pan)
Fatless sponge cake
Pound cake
Brownie (8"x8"/
20x20cm pan)
Angel food cake
(10"x4"/25x10cm
tube pan)
Meringues
Fruit pie (two-crust)
Pizza
Lasagna
Casserole
Vegetables
American sandwich loaf -
9"x5"/23x13cm loaf pan
wholewheat loaf
- 9"x5"/23x13cm loaf pan
one shelf
two shelves
three shelves
one shelf
two shelves
one shelf
two shelves
from scratch
mix
from scratch
from scratch
mix
from scratch
frozen
from scratch
frozen
Shelf
(single; multi) Temp °F
3
350
3
375
4
425
4
425-450
3
375
4
425-450
4
375
2 & 6
375
2, 4 & 6
375
4
365
4
340-350
4 & 6
340-350
4
340-350
4 & 6
340-350
4
340-350
4
350
2
325
2
350
4
350
1
325-350
1
350
4
250-270
425 then
2
375
2
375
4
425-450
4
375
4
350-375
3
350-360
4
350-375
Temp °C
Time (min)
175
40-50
190
35-45
215
22-28
215-230
10-12
175
23-30
215-230
10-12
175
6-10
175
7-11
175
8-12
185
13-18
170-175
32-38
170-175
32-38
170-175
27-33
170-175
27-33
170-175
32-38
175
30-40
160
70-80
175
48-58
175
20-25
160-175
50-60
175
37-47
120-130
60-70
215 then
20 then 25
190
190
45-65
215-230
10-15
175
18-25
175-190
40-50
175-180
60-90
175-190
30-60
Hide quick links:
Advertisement
Chapters
Table of Contents
