Table of Contents
Advertisement
Baking
Chart
Convect
Regular
Regular
Pan
Rack*
Temp.(°F)
Convect
Bake
Bake
Product and Type
Size
Position
Preheated***
Time**
Temp. (°F)
Time**
(select m odels)
(select m odels) Preheated
CAKE
Yellow- 2 layers
9"
2, 3o, or 3
325°
23-28
350°
28-33
White - 2 layers
9"
2, 3o, or 3
325°
22-30
350°
25-30
Chocolate- 2 layers
9"
2, 3o, or 3
325°
25-30
350°
30-35
Bundt
tube
2
325°
38-45
350°
38-50
Angel Food
tube
1,2o, or 2
350°
30-35
375°
30-40
Pound Cake
9x5" loaf
2
300°
50-65
325°
55-70
Cupcakes
3o
325°
15-20
350°
15-25
SheetCake
9xl 3"
3
325°
26-31
350°
32-35
PIES
Two Crust
Fruit, fresh
9"
3o
375o-400°
45-60
400o-425°
45-60
Fruit, _rozen
9"
2
3750-400°
40-65
400°-425 °
40-65
One Crust
Custard,fresh
9"
1
325 °
40-50
350 °
40-50
Cream/Merlngue
9"
3o
375°
8-12
400 °
8-12
Pie Shell
9"
2
4000-425°
8-12
425o-450°
8-12
COOKIES
ChocolateChip
3o, or 3
3250-350°
8_12
350°-375 °
8-12
PeanutButter
3o, or 3
325°-350 °
8-12
350°-375 °
8-12
Sugar
3o, or 3
325o-350°
8-12
350°-375 °
8-12
Brownies
9x9"
3o
325 °
30-35
350 °
33-38
BREADS, YEAST
Loaf
9x5" Loaf
1 or 2o
350 °
20-25
375 °
20-30
Rolls
3o
375°
10-15
375°-400°
10-20
BREADS, QUICK
Loaf,Nut, Fruit
loaf (8x4")
1,2o, or 2
325°-350 °
40-60
3500-375°
50-70
Gingerbread
9x9"
3o
325 °
25-30
350°
25-35
Cornbread
8x8"
3o
375o-400°
15-30
400o-450°
15-30
CornbreadMuffins
3o
375 °
10-15
400°
10-20
Biscuits
2 or 3o
375o-400°
8-12
400o-425°
8-12
Muffins
3o
375 °
10-15
400°
15-20
*An"o" after a racknumber implies thattheoffset r ack should b eused.
**The times g iven arebased o nspecific brands o fmixes o r recipes tested. Acteal times w ifidepend o ntheones youbake.
***The C ONVECT
temperature
is25°F lower t han recommended
onpackage mixor recipe.
10
Hide quick links:
Advertisement
Table of Contents
