Table of Contents
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Available languages
Available languages
Cooking guidelines
24
US
CA
BAKE
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
Rich fruit 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
one shelf
two shelves
from scratch
mix
from scratch
from scratch
mix
from scratch
frozen
from scratch
frozen
Shelf
(single; multi) Temp °F
2 or 3
350
2 or 3
375
4
425
4
425-450
3
375
4
425-450
4
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
275-300
4
350
1
325-350
1
325-350
2
250-270
425 then
2
375
2
375
4
425-450
4
375
3 or 4
350-375
3
350-360
3 or 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
185
15-20
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
135-150
3-6 hrs
175
20-25
160-175
50-60
160-175
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
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