Cakes are dark on the sides,
- Lower oven temperature
but not cooked in the center
Cake edges are too brown
- Reduce number of pans, or lower oven temperature
Cakes have light outer color
- Raise temperature
Cake center settles
- Bake longer, or raise temperature slightly; avoid opening doors often or for long periods
Cake ripples
- Overloaded pans or batter too thin, use low speed fan until batter sets
Cakes are too coarse
- Lower oven temperature
Pies have uneven color
- Reduce number of pies per rack or eliminate use of bake pans
Brown sugar topping or
- After oven is preheated, turn off oven and put in meringue until set
meringue blow off
Rolls have uneven color
- Reduce number or size of pans
Product # of Racks Used Temperature Range / F° Time in Minutes
Bread - 1 lb. Loaf
3 - 24 loaves
325° - 345°
30
Biscuits - Soda
5
380° - 420°
6
Corn Bread
5
330° - 355°
20
Yeast Rolls Sheet Pan
5
300° - 330°
15
Brown & Serve Rolls
5
340° - 360°
10 - 12
Coffee Cake
5
280° - 320°
45
Chocolate Cake
5
300° - 330°
20
Layer Sheet Cake - 5 lb. Pans
5
280° - 320°
20
Apple Turnovers
5
330° - 355°
15
Fruit Cobbler
5
360° - 385°
25
Brownies
5
340° - 360°
15
Danish Pastry
5
280° - 320°
12
Pie Shells
5
330° - 355°
12
Fruit Pies
5 - 30 pies
330° - 355°
40
Frozen Fruit Pies
5 - 30 pies
360° - 385°
45
COOKING GUIDE
Baked Goods
Hel
pful
Hin
ts
Baked Goods
Troubleshooting
Use 3 racks only for deeper cakes
and breads to provide space for rising
Choose the correct fan speed for
batter products or meringues - use
the low speed fan setting until the
product is "set", then use the high
speed setting
For better results space pans evenly
and do not overload the oven
Use 5 racks for shallow cakes, cookies
and pies
Choose the proper pan to achieve
desired results. Dark pans
will
impart
more color to the product while silver
pans impart less color
Do not use deep pans for shallow
cakes or cookies
BAKERS PRIDE OVEN COMPANY, INC.
30 Pine Street, New Rochelle, NY 10801
(914) 576-0200 (800) 431-2745 fax (914) 576-0605
CONVECTION OVENS
Cyclone
SERIES
