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Operation
39
38
Operation
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 you
turn 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.
Proofing
This setting is designed for allowing yeast dough to rise to a
temperature between 85°F (29°C) and 100°F ( 38°C). Yeast doughs rise
or ”proof” best when the temperature is between 85°F (29°C) and
100°F (38°C). To make sure the dough is warm enough, cover the bowl
loosely with plastic wrap and/or cloth towel. Place the bowl on the
center rack of the oven and close door. When you think the dough has
doubled in size, lightly poke 2 fingers about 1/2” (1.3 cm) into the
dough. If the indentation remains, the dough has risen enough.
TruConvec™
Baking
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
Baking
*Note: The above information is given as a guide only.
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