Convectionbaking Chart - Sharp KB-3411J Operation Manual

OVEN COOKING.CONVECTION
CONVECTION BAKING CHART
FOOD RACK TEMERATURE APPROXIMATE COMMENTS
POSiTiON Compared with TiME SAVING
usually recom- Calculate fiom
mended in recipe minimum recipe/
or on package package time
CAKE
1 Sheet, 2 layers or 1 cupcake pan 2 50 ° lower 5_
2 Sheets, 4 layers or 2 cupcake pans 2 & 4 50 ° lower 5%
Bundt 2 50 ° lower
Angel food 1 Usual 15%
Cheesecake 3 25 ° lower 15%
PIES
Frozen 1 25 ° lower 5 - 10%
Pie shell 1 or 2 Usual 10%
Double crust 1 Usual* 5% Metal pans are ideal.
Custard 1 Usual* 5% Metal pans are ideal.
Pecan 1 Usual* 5% Metal pans are ideal.
DREAD
Yeast 3 Usual 5%
Sweet breads 3 Usual 20% - 30%
Muffins - 1 level 3 25 ° lower 7% - 10%
Muffins - 2 levels 1 & 3 25 ° lower 7% - 10%
Biscuits - 1 level 3 50 ° lower** 7% - 10%
Biscuits - 2 levels 2 & 4 50 ° lower** 7% - 10%
Refrigerated pizza 3 50 ° higher 10%
Quick bread, loaf 2 50 ° lower
COOKIES
One level 3 Usual 15% Low or no sides on cookie sheet.
Multi level 1, 2 & 4 or 2 & 4 Usual 15% Low or no sides on cookie sheets.
Bar 3 Usual 20%
Brownie 3 25 ° lower 5%
CONVENIENCE FOODS
Frozen potatoes 2 Usual 10%
Frozen fish 3 25 ° higher 20%
Frozen chicken 3 50 ° higher 20%
Frozen pizza 3 Usual 15%
Notes:
Ahvays check food for doneness at the minimum time. It may be necessary to continue baking to achieve desired
doneness. Note final time for future reference.
To achieve adequate cooking of the bottom crust, you may wish to preheat the oven 75° higher than the suggested baking
temperature. After preheat, remember to lower oven temperature for the reduced bake time. It may be necessary to
shield the crust edges to prevent over browning.
You may wish to preheat only 25 ° lower than the suggested baking temperature. After preheat, lower the temperature
50 ° for the actual baking time.
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