32
BAKING
RECOMMENDATIONS
FOOD PAN
SIZE
CONTROL
TEMPERATURE
SETTING
TOTAL
SUGGESTED
COOKING
TIME
Cookies 12”x15”
Cookie
Sheet
375°
8 to 12
minutes
Layer
Cakes
8”or
9”Round
350°
25 to 35
minutes
Sheet
Cakes
9”x13”
Pan
350°
30 to 40
minutes
Bunt
Cakes
12 Cup
325°
60 to 75
minutes
Brownies
or Bar
Cookies
9"x9"
Pan
325°
20 to 25
minutes
Biscuits 12"x15"
Cookie
Sheet
425° or Package
Directions
10 to 15
minutes
Quick
Bread
8"x4"
Loaf Pan
350°
55 to 70
minutes
Muffins 12
cup
Muffin
Pan
425°
14 to 19
minutes
Fruit Pies 9"
Diamete
r
425°
35 to 45
minutes
Fruit
Cobblers
9"x9"
Pan
400°
25 to 30
minutes
Yeast
Bread,
Loaves
8"x4"
Loaf Pan
375°
25 to 30
minutes
Dinner
Rolls
9"x13"
Pan
400°
12 to 18
minutes
Cinnamon
Rolls
9"x13"
Pan
375
25 to 30
minutes
Yeast
Cotter
and Cake
12"x15"
Cookie
Sheet
400°
20 to 30
minutes
WARMING
SLOW
COOKING
AND
LOW
TEMPERATURE
USES
OF
THE
OVEN
In
this
oven
function
the
pre
‐
heating
light/sound
indicators
are
deactivated;
only
the
heating
indicator
light
is
active.
In
addition
to
providing
perfect
temperature
for
baking
and
roasting,
the
oven
can
be
used
at
low
temperatures
to
keep
food
at
the
proper
serving
temperature
and
to
warm
plates.
Set
the
oven
to
bake
and
use
the
temperature
suggested
on
the
chart
below.
There
are
three
possible
setting
for
WARMING
mode;
select
in
function
selector
(symbol)
and
then:
-
Level
1
with
temperature
selector
set
at
200°F
(internal
oven
setup
fixed
temperature
of
140°F=60°C)
-
Level
2
with
temperature
selector
set
at
250°F
(internal
oven
setup
fixed
temperature
of
170°F=77°C)
-
Level
3
with
temperature
selector
set
at
300°F
(internal
oven
setup
fixed
temperature
of
220°F=105°C)
FOOD
SAFETY
The
United
States
Department
of
Agriculture
recommends
to
NOT
keep
food
at
temperatures
between
40°F
to
140°F
for
longer
than
2
hours.
Cooking
raw
foods
below
275°F
is
not
recommended.
FOOD OVEN
TEMPERATURE
Beef
150°F (70°C)
Bacon
200° -225°F (90 - 110°C)
Biscuits and Muffins
(Covered)
175°-200°F (80 – 90°C)
Casserole (covered)
175°-200°F (80 – 90°C)
Fish and Seafood
175°-200°F (80 – 90°C)
Deep Fried Foods
200° -225°F (90 - 110°C)
Gravy or Cream Sauces
(covered)
175°F (80°C)
Lamb and Veal Roasts
175°-200°F (80 – 90°C)
Pancakes and Waffles
(covered)
200° -225°F (90 - 110°C)
Potatoes Baked
200°F (110°C)
Mashed (covered)
175°F (80°C)
Pies and Pastries
175°F (80°C)
Pizza (covered)
225°F (110°C)
Pork
175°-200°F (80 – 90°C)
Poultry (covered)
175°-200°F (80 – 90°C)
Vegetables (covered)
175°F (80°C)
PROOFING
In
this
oven
function
the
pre
‐
heating
light/sound
indicators
are
deactivated;
only
the
heating
indicator
light
is
active.
In
PROOFING
mode
only
the
lower
heating
element
is
active
to
maintain
a
low
temperature
to
proof
bread;
proofing
is
the
rising
of
a
yeast
dough.
To
activate
PROOFING
mode:
set
function
selector
on
and
set
temperature
selector
at
150°F
(corresponding
to
an
internal
oven
setup
fixed
temperature
of
100°F=38°C).
Loosely
cover
the
bowl
or
pan
and
use
any
rack.
Keep
the
door
closed
and
check
the
rising
of
the
dough
until
the
desired
result
is
obtained.
Cooling
fans
does
not
operate
during
PROOFING.
