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CONVECTION BAKING GUIDELINES
1. Dark or non-shiny finishes, glass, and pyroceram absorb heat which may result in dry, crisp crusts.
2. Preheating the oven is recommended when baking foods by convection.
3. To prevent uneven heating and save energy, open the oven door to check food as little as possible.
Food
Breads
Cakes
Cookies
Fruits, Other
Desserts
Refrigerated Biscuits
Corn Bread
Muffins
Popovers
Nut Bread or Fruit
Bread
Yeast Bread
Plain or Sweet Rolls
Devil's Food
Fudge brownies
Coffee Cake
Cup Cakes
Fruit Cake (loaf)
Gingerbread
Butter Cakes, Cake
Tube Cake
Pound Cake
Chocolate Chip
Sugar
Baked Apples or
Pears
Bread Pudding
Cream Puffs
Meringue Shells
Oven Temp.
375°F
350°F
425°F
325°F
325°F
375°F
350°F
350°F
350°F
325°F
325°F
275°F
300°F
325°F
325°F
325°F
350°F
350°F
350°F
300°F
400°F
300°F
Time, Min.
1 1to 14
35 to 40
18 to 22
45 to 55
60 to 70
16 to 23
13 to 16
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
1 1 to 14
1 1 to 14
35 to 40
35 to 40
30 to 35
30 to 35
Comments
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.
Place cake pan on rack. If using a 9X13 cake
pan use the flat rectangular wire rack.
Cool in pan 1 0 minutes before inverting on
wire rack.
Place metal tray on rack. Allow extra time
for frozen cookie dough.
Place metal tray on rack.
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.
Notes:
• The temperatures in the table above are a guideline for your reference. Follow package or recipe instructions.
• The baking time in the table above is only a guideline for your reference. You need to adjust time according to the
food condition or your preference. Check readiness at the minimum time.
EN-30
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