SM/SMW Oven Care and Use Manual
Convection Oven Operation
Bake and Convection Recommendations
For browner, flakier pie crusts:
•
Use a dark metal pie pan,
or
•
Use a shiny aluminum pie pan placed on a small
cookie sheet pre-heated in the oven
*Scratch pies based on 9" diameter aluminum pie pan
FOOD ITEM
RACK LEVEL
BAKE
CONVECTION
Bake | Convection
Temperature / Time
Temperature / Time
Pies
2 Crust Fruit
Scratch
1
1
425
°
F (218ºC)
400
°
F (204ºC)
35 to 50 min*
40 to 50 min.
Frozen
1
1
Follow package
25
°
F (14ºC) lower than
directions
package directions
Custard Type
2
2
425
°
F (218ºC)
400
°
F (204ºC)
(Pumpkin)
15 minutes,
15 min.
Scratch
then 350
°
F (177ºC)
then 325
°
F (163ºC)
345 to 50 min.
5 to 40 min.
Frozen
2
2
Follow package
50
°
F (28ºC) lower than
directions
package directions
Meringue (top)
2
2
350
°
F (177ºC)
325
°
F (163ºC)
20 to 25 min.
20 to 25 min.
Nut Pies
2
2
375
°
F (190ºC)
350
°
F (177ºC)
45 to 50 min.
35 to 45 min.
Pie Crusts
Graham Cracker
2
2
375
°
F (190ºC)
350
°
F (177ºC)
8 to 10 min.
10 to 12 min.
Pastry – Scratch
12
3
450
°
F (246ºC)
425
°
F (218ºC)
10 to 12 min.
8 to 10 min.
Pastry –
2
3
450
°
F (232ºC)
425ºF (218ºC)
Refrigerated
9 to 11 min.
8 to 10 min.
Pastry – Frozen
2
3
Follow package
375
°
F (190ºC)
directions
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