Use & Care Manual
Models SOVB / SFP - DOVB / DFP
ENGLISH
15
Bake Tips and Techniques
Baking is cooking with heated air. Both upper and lower
elements in the oven are used to heat the air but no fan
is used to circulate the heat.
Follow the recipe or convenience food directions for
baking temperature, time and rack position. Baking time
will vary with the temperature of ingredients and the
size, shape and finish of the baking utensil.
General Guidelines
•
For best results, bake food on a single rack with at
least 1" - 1 ½” (2,5 - 3cm) space between utensils
and oven walls.
•
Use one rack when selecting the bake mode.
•
Check for doneness at the minimum time.
•
Use metal bake ware (with or without a non stick
finish), heatproof glass, glass-ceramic, pottery or
other utensils suitable for the oven.
•
When using heatproof glass, reduce temperature by
25°F (15°C) from recommended temperature.
•
Use baking sheets with or without sides or jelly roll
pans.
•
Dark metal pans or nonstick coatings will cook
faster with more browning. Insulated bake ware will
slightly lengthen the cooking time for most foods.
•
Do not use aluminum foil or disposable aluminum
trays to line any part of the oven. Foil is an
excellent heat insulator and heat will be trapped
beneath it. This will alter the cooking performance
and can damage the finish of the oven.
•
Avoid using the opened door as a shelf to place
pans.
•
Tips for Solving Baking Problems is found on Page
30.
Bake Chart
FOOD ITEM
RACK POSITION
TEMP. °F (°C)
(PREHEATED OVEN)
TIME (MIN)
Cake
Cupcakes 2
350
(175)
17-19
Bundt Cake
1
350 (175)
37-43
Angel Food
1
350 (175)
35-39
Pie
2 crust, fresh, 9"
2
375-425 (190-220)
45-55
2 crust, frozen fruit, 9"
2
375 (190)
68-78
Cookies
Sugar 2
350-375
(175-190)
6-11
Chocolate Chip
2
350-375 (175-190)
8-13
Brownies 2
350
(175)
29-36
Breads
Yeast bread loaf, 9x5
2
375 (190)
18-22
Yeast rolls
2
375-400 (190-205)
12-15
Biscuits 2
375-400
(190-205)
11-15
Muffins 2
425
(220)
15-19
Pizza
Frozen 2
400-450
(205-235)
23-26
Fresh 2
425-450
(220-235)
12-15
