GB
16
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 y” (2,5 - 3 cm) 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 non-stick 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 are found on Page 32.
Bake Chart
FOOD ITEM
RACK POSITION
TEMP. °F (°C)
(PREHEATED OVEN)
TIME (MIN)
Cake
Cupcakes
2
350 (175)
19-22
Bundt Cake
1
350 (175)
40-45
Angel Food
1
350 (175)
35-39
Pie
2 crust, fresh, 9”
2
375-400 (175-190)
45-50
2 crust, frozen fruit, 9”
2
375 (190)
68-78
Cookies
Sugar
2
350-375 (175-190)
8-10
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)
7-9
Muffins
2
425 (220)
15-19
Pizza
Frozen
2
400-450 (205-235)
23-26
Fresh
2
475 (246)
15-18
