Manual

33
COOKING GUIDE
COOKING GUIDE
Convection Baking Guidelines
1
Always use the metal rack when convection
baking.
Place food directly on rack or place in metal tray
and then place tray on rack.
2
Aluminum pans conduct heat quickly. For most
convection baking, light, shiny finishes give best
results because they prevent overbrowning in
the time it takes to cook the center areas. Pans
with dull (satin-finish) bottoms are recommended
for cake pans and pie pans for best bottom
browning.
3
Dark or non-shiny finishes, glass, and
pyroceramic absorb heat which may result in dry,
crisp crusts.
4
Preheating the oven is recommended when
baking foods by convection.
5
To prevent uneven heating and save energy,
open the oven door to check food as seldom as
possible.
Food Oven Temp. Time, Min. Comments
Breads Refrigerated Biscuits
Corn Bread
Muffins
Popovers
Nut Bread or Fruit
Bread
Yeast Bread
Plain or Sweet Rolls
375°F
350°F
425°F
325°F
325°F
375°F
350°F
11 to 14
35 to 40
18 to 22
45 to 55
60 to 70
16 to 23
13 to 16
Allow additional time for large biscuits.
Remove from pans immediately and cool
slightly on wire rack.
Pierce each popover with a fork after
removing from oven to allow steam to escape.
Interiors will be moist and tender.
Lightly grease baking sheet.
Cakes Devil’s Food
Fudge brownies
Coffee Cake
Cup Cakes
Fruit Cake (loaf)
Gingerbread
Butter Cakes, Cake
Mixes
9 x 13 inch
Tube Cake
Pound Cake
350°F
350°F
325°F
325°F
275°F
300°F
325°F
325°F
325°F
325°F
35 to 40
26 to 30
30 to 35
20 to 25
90 to 100
25 to 30
35 to 45
35 to 45
30 to 40
45 to 55
Place cake pan on rack.
Bake 2 layers of brownies at a time.
Interior will be moist and tender.
Turn end for end half way through baking.
Grease and flour pan.
Cool in pan 10 minutes before inverting on
wire rack.
Cookies Chocolate Chip
Sugar
350°F
350°F
11 to 14
11 to 14
Place metal tray on rack. Allow extra time for
frozen cookie dough.
Place metal tray on rack.
Fruits,
Other
Desserts
Baked Apples or Pears
Bread Pudding
Cream Puffs
Meringue Shells
350°F
300°F
400°F
300°F
35 to 40
35 to 40
30 to 35
30 to 35
Bake in cookware with shallow sides.
Pudding is done when knife inserted near
center comes out clean.
Puncture puffs twice with toothpick to release
steam after 25 minutes of baking time.
When done, turn oven off and let shells
stand in oven 1 hour to dry.