Convection Baking Chart - Fisher & Paykel CMO-24SS-2 Manual

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bread should be golden brown and sound hollow when tapped. Do not let bread stand in oven; remove from pans

immediately to cool on wire rack.

Proofing dough. Use your own recipe or frozen dough. Place in well-greased bowl or loaf pan; cover with damp cloth.

Place in oven at *SLOW COOK 100 ̊ F 30 to 45 minutes. Frozen dough will take longer, 2 to 23/4 hours. Dough is

doubled when impressions remain after fingers are pressed 1/2 inch into dough. (*necessary to change temperature on

SLOW COOK.)

Braid or other shape. Remove turntable from oven. Shape bread; lace directly on turntable. No preheating is needed.

Bake for three-fourths of the time in your conventional recipe on LOW MIX.

Pie Techniques

Custard Pies. Prebake and cool pie shell as directed above. Fill with uncooked custard. Without preheating, bake pie

on round baking pan placed on broiling rack for 30 to 35 minutes on *LOW MIX, 325 ̊ F . If custard is not set, let stand in

oven a few minutes to complete cooking. (*Necessary to change temperature on LOW MIX).

Pie Shell. Use mix, frozen pie dough, or your recipe for single crust pie. Prick crust with fork. Preheat oven to 425 ̊ F .

Place pie shell on broiling rack; bake with convection heat 8 to 10 minutes or until lightly browned. Cool and fill.

Frozen Prepared Custard-Type Pies. Preheat oven to temperature listed on package. Place pie on broiling rack. Bake

three-fourths of package time using LOW MIX set at the package temperature. If filling is not set, let stand in oven to

complete cooking.

Frozen Prepared Fruit Pies. Do not preheat oven. Bake on broiling rack. Use *HIGH MIX, 375 ̊ F . Bake 8-inch, 35

minutes; 9-inch, 40 to 45 minutes. (*Necessary to change temperature on HIGH MIX).

Double Crust or Crumb Top Pies. Prepare pie as you would for conventional baking; make slits in top of two crust pie.

Preheat oven to 400 ̊ F . Place pie on broiling rack. Bake double crust or lattice pies 25 to 35 minutes on *HIGH MIX, 400

̊ F ; crumb top pies 20 to 25 minutes on *HIGH MIX, 400 ̊ F (*Necessary to change temperature on HIGH MIX).