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22
Breads
Yeast bread loaf, 9x5
Yeast rolls
Biscuits
Muns
2
2
2
2
350 (175)
350-375 (175-190)
375 (190)
400 (205)
15-22
10-15
6-10
13-16
Pizza (Multiple rack
cooking)
Frozen
Fresh
1 and 3
1 and 3
375-425 (190-220)
375-425 (190-220)
12-18
8-14
The TEMP and TIME in the chart above are for the 240 V setting.
This chart is a guide. Follow recipe or package directions and adjust temperatures /
time appropriately.
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 nish of the baking utensil.
GENERAL GUIDELINES
•
For best results, bake food on a single rack with at least 1” - 1-½” (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 nish), 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 nonstick 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 nish of the oven.
•
Avoid using the opened oven door as a shelf to place pans.
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