38
BAKING
SHELVES
FUNCTION
SHELF
POSITION
TEMP
(°F)
TEMP
(°C)
TIME
(MIN)
MUFFINS/CUPCAKES
Single
Aero Bake
3
365
185
13 - 18
Multi
True Aero
2 and 4
340
170
13 - 18
ENGLISH SCONES
Single
Bake
3
425 - 430
215 - 230
10-12
MERINGUES
Single
Vent Bake
2
210 - 250
100 - 120
60
BREAD
Rolls
Single
Bake then Vent Bake
4
385 - 410
195 - 210
25 - 35
Loaf
Single
Bake
2
375-410
190 - 210
30 - 40
PASTRY
Pastry shell
(blind baked)
Single
Pastry Bake
2
400
200
15 - 20
Phyllo
Single
Aero Bake
3
375 - 400
190-200
15 -25
Flaky/puff
Single
Aero Bake
3
365 - 400
185 -200
20 -30
Choux
Single
Bake then Vent Bake
2
400- 410
200-210
30- 40
Multi
True Aero
2 and 4
360 - 400
180-200
30 - 35
Croissants
Single
Bake then Vent Bake
3
375 - 400
190-200
15-25
Multi
True Aero
2 and 4
375 - 400
190-200
15-25
PIES
Fruit pie
(double crust)
Single
Aero Bake
3
350-400
175-200
20-25
Baked cheesecake
(in waterbath)
Single
Classic Bake
2 or 3
320
160
50-60
Pumpkin pie
(blind baked, then filled)
Single
Classic Bake
2 or 3
350-375
175-190
15-30
English custard tart
(blind baked, then filled)
Single
Classic Bake
2 or 3
350-375
175-190
15-30
Crème brulee
(in waterbath)
Single
Classic Bake
2 or 3
275
135
35-45
Crème Caramel
(in waterbath)
Single
Classic Bake
2 or 3
350
175
35-45
COOKING CHARTS
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