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SECTION 3. OPERATION
IV. Time and Temperature Charts
DECK OVEN BAKING TIME AND TEMPERATURE
TOP
BOTTOM
TIMEIN
PRODUCT
TEMPEf1AiUAc
SWITCH
SWITCH
MINUTES
Two Crust Pies
400°F to <12s°F (204°C to 21a°C)
Medium
High
40-60
Open Face Pies
400°F to 425"F (204''C to 218"C)
Medium
High
35-50
Pumpkin
Pies
375"F to 400°F (190"C to 204"C)
Medium
Medium
35-50
Custard Pies
375°F to 4oo~F {1so~c to 204"C)
Medium
Medium
3~50
Meringue Pie (Brown)
425°F
10
4so~F (21 B"C to
232°c)
High
Off
5·6
Pie Shells
400"F to 425°F {204°C to 218°G)
Medium
Medium
20-30
Parker House Rolls
400°F to 425°F (204"C to 218"C)
Medium
Medium
20·30
Whole Wheat Roils
375°F
to 40-0"F (190"0 to 204''C)
Madium
Medium
20-30
Danish Rolls
375()F to 400~F (190°C to 204°C)
Medium
Medium
20-30
Sweet Rolls
375°F to 400"F (1 OO"C to 204'
1
C)
Medlum
Medium
20·30
Kolacky
375~F to 400"F (190°C to 204°C)
Med1um
Medium
10-15
Tea Biscuits
375°F lo 400cF (190"C to 204°0)
Medium
Medium
20-25
Corn Bread
400°F to 42Se•F (204"C to 218"C)
Medium
Medium
25·35
Cup Cakes
400"F to 425°F (204°0 to 218°C)
Medium
Medium
15-20
Layer Cakes
350°F to 375"F (176"C to 190''C)
Medium
Medium
20·30
Loaf Cakes
350"F to 375"F (176°C to 190°C)
Medium
45-60
Angel Food Cakes
300°F to 325°F {149"C lo i63GC)
Medium
Medium
40-50
Puddings
325°F to 375"F (163"G to 190"C)
Medium
Medium
35~60
Baked Apples
300"F lo 325~F (149"C to 163°C}
Low
Low
60-70
.. Used when tha crust and filling are baked as a unit. When the crust is pre-baked most bakers use a temperature of
approximately 300°F to 35-0~F (149°C to 176"C).
NOTE:
The data in this chart is of a general nature and ls suggestBd for US€!
as a guide only. Experlenoo wilt, of course,
dictate variations that best fit your baking requirement.
Page 24
instalration &. Operations Manual lt89331 Rev 1 (08/-10)
,. AScuTHBSNCl
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