18
Baking Chart
* For Multiple Rack Baking, see page 17.
** The times given are based on specific brands of mixes or recipes tested.
Actural times will depend on the ones you bake.
*** Convection bake temperatures can be lowered approximately 25˚F on package mix or
recipes to achieve radiant bake time results.
Product and Type
Pan
Size
Rack*
Position
Temp. (˚F)
Preheated
Convection
Time**
Radiant
Bake
Time**
CAKE
Yellow-2 layers
9”
2 or 3
350˚
22-26
30-35
White-2 layers
9”
2 or 3
350˚
18-24
25-30
Chocolate-2 layers
9”
2 or 3
350˚
22-26
30-35
Bundt
tube
2
350˚
30-34
35-45
Angel Food
tube
2
375˚
21-23
30-40
Pound Cake
loaf
2
325˚
30-37
40-50
Snacking Cake
8x8”
2
375˚
19-22
30-35
Cupcakes
3
350˚
12-15
15-20
Sheet Cake
15x10”
3
350˚
16-19
20-25
PIES
Two Crust
Fruit, fresh
9”
2
400˚-425˚
26-33
35-55
Fruit, frozen
9”
1
400˚-425˚
33-41
45-60
One Crust
Custard, fresh
9”
3
350˚
33-38
35-40
Custard, frozen
9”
1
375˚
38
60-65
Pie Shell
9”
2
425˚-450˚
8-12
8-12
COOKIES
Chocolate Chip
3
350˚-375˚
6-9
8-12
Peanut Butter
3
350˚-375˚
6-9
8-12
Sugar
3
350˚-375˚
6-9
8-12
Brownies
8x8”
2
350˚
22-30
30-40
BREADS, YEAST
Loaf
loaf
2
375˚
19-22
30-40
Rolls
3
375˚-400˚
8-12
15-20
BREADS, QUICK
Loaf, Nut, Fruit
loaf
2
350˚
45-56
60-75
Gingerbread
9x9”
2
350˚
30
40
Cornbread
8x8”
2
400˚-450˚
12-30
15-30
Cornbread Muffins
3
400˚
8-12
10-20
Biscuits
3
400˚-425˚
8-15
10-20
Muffins
3
400˚
12-22
15-25
