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Convection Baking Chart
Single Rack
Food
Pan Size
Position
BREADS
Frozen Biscuits
Cookie Sheet
2 & 4 / 1, 3, & 5 350° F (177° C)
Yeast Loaf
Loaf Pan
3 or 4
Yeast Rolls
Cookie Sheet
2 & 4 / 1, 3, & 5 375° F (191° C)
Nut Bread
Loaf Pan
3 or 4
Cornbread
8" x 8"
2 & 4
Gingerbread
8" x 8"
2 & 4
Muffins
Muffin Tin
2 & 4 / 1, 3, & 5 375° F (191° C)
Corn Muffins
Muffin Tin
2 & 4 / 1, 3, & 5 350° F (177° C)
CAKES
Angel food
Tube pan
1 or 2
Bundt
Tube pan
3 or 4
Cupcakes
Muffin pan
2 & 4 / 1, 3, & 5 325° F (163° C)
Layer, Sheet
13" x 9"
2 & 4
Layer, Two
9" round
2 & 4
Pound
Loaf pan
COOKIES
Brownies
13" x 9"
2 & 4
Choc. Chip
Cookie Sheet
Sugar
Cookie Sheet
PIES
Crust, Unfilled
9" Round
2 & 4
Crust, Filled
9" Round
2 & 4
Lemon Meringue
9" Round
2 & 4
Pumpkin
9" Round
2 & 4
Custard
6 - 4oz cups
2 & 4
ENTREES
Egg Rolls
Cookie Sheet
2 or 4
Fish Sticks
Cookie Sheet
2 or 4
Lasagna, frz
Cookie Sheet
2 or 4
Pot Pie
Cookie Sheet
2 or 4
Gr. Peppers Stuffed
13" x 9"
2 or 4
Quiche
9" Round
2 or 4
Pizza, 12"
Cookie Sheet
2 or 4
Mac. & Cheese, frz
Cookie Sheet
2 or 4
VEGETABLES
Baked Potatoes
On Rack
2 or 4
Spinach Souffle
1 qt.Casserole
2 or 4
Squash
Cookie Sheet
2 or 4
French Fries
Cookie Sheet
2 or 4
Time
Temp
(minutes)
Notes
23 - 28
350° F (177° C)
30 - 35
12 - 15
350° F (177° C)
30 - 35
375° F (191° C)
20 - 25
325° F (163° C)
35 - 40
17 - 22
Rec. TruConvec
17 - 22
Rec. TruConvec
325° F (163° C)
30 - 35
Rec. TruConvec
325° F (163° C)
35 - 40
Rec. TruConvec
15 - 17
325° F (163° C)
30 - 32
Rec. TruConvec
325° F (163° C)
25 - 30
Rec. TruConvec
3
325° F (163° C)
5 - 50
325° F (163° C)
25 -28
1 - 5
350° F (177° C)
10 - 12
Rec. TruConvec
1 - 6
325° F (163° C)
10 - 15
Rec. TruConvec
400° F (205° C)
7 - 9
350° F (177° C)
55 - 65
325° F (163° C)
4 - 5
325° F (163° C)
55 - 65
325° F (163° C)
30 - 35
375° F (191° C)
12 - 15
400° F (205° C)
18 -21
350° F (177° C)
60 - 70
375° F (191° C)
35 - 40
350° F (177° C)
60 - 70
375° F (191° C)
25 - 30
375° F (191° C)
15 - 20
350° F (177° C)
60 - 65
350° F (177° C)
60 - 65
325° F (163° C)
45 - 50
350° F (177° C)
50 - 55
400° F (205° C)
15 - 20
25
Solving Baking Problems
Baking problems can occur for many reasons. Check the Baking Problem
chart for the causes and recommended remedies for the most common
problems. It is important to remember that the temperature setting and
cooking times you are accustomed to using with your previous oven may vary
slightly from those required with this oven. If you find this to be true, it is
necessary for you to adjust your recipes and cooking times accordingly.
COMMON BAKING PROBLEM / REMEDIES
PROBLEM
CAUSE
Cakes burned on the
1. Oven was too hot
sides or not done
2. Wrong pan size
in center
3. Too many pans
Cakes crack on top
1. Batter too thick
2. Oven too hot
3. Wrong pan size
Cakes are not level
1. Batter uneven
2. Oven or rack not level 2. Level oven or rack
3. Pan was warped
Food too brown on
1. Oven door opened
bottom
too often
2. Dark pans being used 2. Use shiny pans
3. Incorrect rack position 3. Use recom. rack position
4. Wrong bake setting
5. Pan too large
Food too brown on
1. Rack position too high 1. Use recom. rack position
top
2. Oven not preheated
3. Sides of pan too high
Cookies too flat
1. Hot cookie sheet
Pies burned around
1. Oven too hot
edges
2. Too many pans used
3. Oven not preheated
Pies too light on top
1. Oven not hot enough 1. Increase temperature
2. Too many pans used
3. Oven not preheated
26
REMEDY
1. Reduce temperature
2. Use recom. pan size
3. Reduce no. of pans
1. Follow recipe
Add liquid
2. Reduce temperature
3. Use recom. pan size
1. Distribute batter even
3. Use proper pan
1. Use door window to
check food
4. Adjust to conventional
or convection setting
as needed
5. Use proper pan
2. Allow oven to preheat
3. Use proper pans
1. Allow sheet to cool
between batches
1. Reduce temperature
2. Reduce no. of pans
3. Allow oven to preheat
2. Reduce no. of pans
3. Allow oven to preheat
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