Cooking Guidelines - DCS WOU-130 User Manual

Cooking guidelines

20
US CA
The recommendations in the following charts are guidelines. A lot of factors affect the exact time
and temperature required for baking, roasting and broiling. Follow the instructions in your recipe
or on packaging and be prepared to adjust the oven settings and cooktimes to achieve the best
possible results for you.
This chart will help you to match your cooking requirements to the most appropriate cooking
mode. Note:
Baking
Bread (rolls)
Bread (loaf )
Biscuits/Muffins/Sugar cookies
Cup cakes/Small cakes
Layer cake (8"/20cm or 9" /23cm
round pans)
Angel food cake
Pound cake
Layer cake (9"x13"/23x33cm pan)
Butter or chocolate cake
Rich fruit cake
Brownie (9"x13"/23x33cm pan)
Meringues
Fruit pie (two-crust)
Pumpkin pie
English custard tart
Baked cheesecake
Crème caramel and Crème
brulee (in 'water bath')
Pie crust
Quiche
Pizza
Lasagna
Casserole
Vegetables
Complete oven meal
Recommended method
one shelf
two shelves
one shelf
two shelves
one shelf
two shelves
one shelf
two shelves
from scratch
frozen
Alternative method