Advertisement
COOKING CHART (CONTINUED)
BAKING TEMPERATURES CHART FOR STANDARD BAKING PANS 1" x 12%" x 17%*
PRODUCT
TEMPERATURE
APPROX. TIMES
RACK POSITION'
Biscuit Products
3 Pan Bake
375°F.
10 to 12 Min.
2,5&8
Biscuit Products
4 Pan Bake
3753F.
11 to 13 Min.
2,4,6&8
Biscuit Products
5 Pan Bake
375°F.
13to15Min.
1,3,5, 7&9
Cake Products
3 Pan Bake
315°F.
22 to 24 Min.
2,5 & 8
Cake Products
4 Pan Bake
315°F.
24 to 26 Min.
2,4,6&8
Cake Products
5 Pan Bake
315°F.
26 to 28 Min.
1,3,5,7&9
'NOTE:
Rack positions are counted from bottom to top of oven cavity.
RECOMMENDED TEMPERATURES AND TIMES FOR
BAKING
NOTES ON SPECIAL PROCEDURES FOR BAKING
YEAST BREAD:
Cooking starts immediately in the con¬
vection oven. Yeast breads do not usually rise as much
in a convection oven. It is, therefore, usually necessary
to allow curing and rising times of up 2Vz to 3 times the
increase of volume for best cooking results.
PIES:
When baking pies in your convection oven, place
pies on a sheet or bun pan. This procedure helps the
bottom crust to bake, makes handling easier, reduces the
possibility of boil over spoiling and enhances appearance
of the pies cooked in the lower racks.
RECOMMENDED USE OF CONTROLS
TIME REDUCTION
Because of the many variations in recipes, ingredients
and individual tastes, we do not give exact times for differ¬
ent products.
The cooking charts are intended and should be used as
a guide only. When first cooking a product, check at one
half recipe time, the product may then be done or addi¬
tional cooking time may need to be estimated again.
IMPORTANT:
When established, oven times and temper¬
ature control settings should be noted on your recipe.
In baking, the oven, its design, and proper functioning are
of great importance, but product quality and satisfactory
results are also dependent on the recipe, the ingredients
used, and the accuracy and the care with which the ingre¬
dients are measured and the recipe instructions followed.
Forced air convection cooking is faster than conventional
oven cooking and therefore over cooking is more common.
Care must be taken not to cook products faster than is
practical for the best results. Since forced convection
supplies heat to the surface of the product, the thicker or
more massive a product is for its type, the longer it will
take to absorb enough heat to cook.
POWER OUTAGE NOTE:
In case of a power outage, the
unit will automatically shut down. When power is restored
to the lines, the unit will resume its normal cooking func¬
tion, after the unit thermostat light indicates that the unit
has recovered to its proper cooking temperature. How¬
ever, if the unit is left unattended during a power outage,
push the master power switch to the "off position. When
power is restored to lines, push power switch to the "on"
position, wait for the oven to pre-heat then resume normal
cooking operations.
116020-6
Advertisement
