23
Baking Chart
Single Rack
Time
Food
Pan Size
Position
Temp
(min)
BREADS
Biscuits
Cookie sheet
3 or 4
400˚ F (204.4˚ C)
8 - 10
Yeast loaf
Loaf pan
3 or 4
375˚ F (190.6˚ C) 30 - 35
Yeast rolls
Cookie sheet
3 or 4
400˚ F (204.4˚ C) 12 - 15
Nut bread
Loaf pan
3 or 4
375˚ F (190.6˚ C) 30 - 35
Cornbread
8" x 8"
3 or 4
400˚ F (204.4˚ C) 20 - 25
Gingerbread
8" x 8"
3 or 4
350˚ F (176.7˚ C) 35 - 40
Muffins
Muffin tin
3 or 4
375˚ F (190.6˚ C) 15 - 20
Corn muffins
Muffin tin
3 or 4
375˚ F (190.6˚ C) 15 - 20
CAKES
Angel food
Tube pan
3 or 4
375˚ F (190.6˚ C) 35 - 45
Bundt
Tube pan
3 or 4
350˚ F (176.7˚ C) 45 - 55
Cupcakes
Muffin pan
3 or 4
350˚ F (176.7˚ C) 16 - 20
Layer, sheet
13" x 9"
3 or 4
350˚ F (176.7˚ C) 40 - 50
Layer, two
9" round
3 or 4
350˚ F (176.7˚ C) 30 - 35
Pound
Loaf pan
3 or 4
350˚ F (176.7˚ C) 60 - 65
COOKIES
Brownies
13" x 9"
3 or 4
350˚ F (176.7˚ C) 25 - 30
Choc. chip
Cookie sheet
3 or 4
375˚ F (190.6˚ C) 12 - 15
Sugar
Cookie sheet
3 or 4
350˚ F (176.7˚ C) 10 - 12
PASTRY
Cream puffs
Cookie sheet
3 or 4
400˚ F (204.4˚ C) 30 - 35
PIES
Crust, unfilled
9" round
3 or 4
425˚ F (218.3˚ C) 10 - 12
Crust, filled
9" round
3 or 4
375˚ F (190.6˚ C) 55 - 60
Lemon meringue
9" round
3 or 4
350˚ F (176.7˚ C) 12 - 15
Pumpkin
9" round
3 or 4
350˚ F (176.7˚ C) 40 - 45
Custard
6 - 4 oz cups
3 or 4
350˚ F (176.7˚ C) 35 - 40
ENTREES
Egg rolls
Cookie sheet
3 or 4
400˚ F (204.4˚ C) 12 - 15
Fish sticks
Cookie sheet
3 or 4
425˚ F (218.3˚ C) 18 - 21
Lasagna, frz
Cookie sheet
3 or 4
375˚ F (190.6˚ C) 65 - 70
Pot pie
Cookie sheet
3 or 4
400˚ F (204.4˚ C) 35 - 40
Gr. peppers stuffed
13" x 9"
3 or 4
375˚ F (190.6˚ C) 65 - 70
Quiche
9" round
3 or 4
400˚ F (204.4˚ C) 25 - 30
Pizza, 12"
Cookie sheet
3 or 4
400˚ F (204.4˚ C) 15 - 20
Mac. & cheese, frz
Cookie sheet
3 or 4
375˚ F (190.6˚ C) 60 - 65
VEGETABLES
Baked potatoes
On rack
3 or 4
375˚ F (190.6˚ C) 60 - 65
Spinach souffle
1 qt. casserole
3 or 4
350˚ F (176.7˚ C) 45 - 50
Squash
Cookie sheet
3 or 4
375˚ F (190.6˚ C) 50 - 55
French fries
Cookie sheet
3 or 4
425˚ F (218.3˚ C) 15 - 20
Note:
The above information is given as a guide only.
22
TRU CONV (TruConvec™)
The rear element only operates
at full power. There is no direct
heat from the bottom or top
elements. The motorized fan in
the rear of the oven circulates
air in the oven cavity for even
heating. Use this setting for
foods that require gentle
cooking such as pastries,
souffles, yeast breads, quick
breads and cakes. Breads, cookies, and other baked goods come out
evenly textured with golden crusts. No special bakeware is required.
Use this function for single rack baking, multiple rack baking, roasting,
and preparation of complete meals. This setting is also recommended
when baking large quantities of baked goods at one time.
Baking Tips
• Make sure the oven racks are in the desired positions before turning
the oven on.
•
DO NOT
open the oven door frequently during baking. If you must
open the door, the best time is during the last quarter of the baking
time.
• Bake to shortest time suggested and check for doneness before
adding more time. For baked goods, a stainless steel knife placed in
the center of the product should come clean when done.
• Use the pan size and type recommended by the recipe to ensure
best results. Cakes, quick breads, muffins, and cookies should be
baked in shiny, reflective pans for light, golden crusts. Avoid the use
of old, darkened pans. Warped, dented, stainless steel and tin-
coated pans heat unevenly and will not give uniform baking results.
TruConvec™
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Baking
