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True Convection Chart
Pie
Tips:
Food Item Rack Position Temp.* Time
1 rack
4 325 17-27
3 325 25-40
3 350 6-10
3 325 8-17
Cakes
Cupcakes
Layers (8" or 9")
Cookies
Sugar
Chocolate Chip
Breads
Dinner Rolls
Biscuits
Muffins
Cream Puffs
Fresh
3
2
3
2racks 3racks
2+5 1+3+5
2+5
2+5 1+3+5
2+5 1+3+5
1+4 1+3+5
2+5 1+3+5
2+5 1+3+5
2+5 1+3+5
35O
325
4OO
10-20
10-20
14-25
3 400 23-33
*These temperatures have been reduced by 25 °F. Use these temperature if
the Auto Convection Conversion feature is turned off.
In the Pie mode, heat from the upper and lower element is
circulated throughout the oven by the convection fan.
Use Pie to cook fresh or frozen pies.
• Baking times may slightly decrease when using this mode. Check pies earlier.
• To prevent over browning, the pie edge may need to be covered with foil or a
pie ring.
• Use bleached all purpose flour or pastry flour for crusts. Cake or bread flour
may yield weak or tough crusts.
• For tender crusts, substitute a small amount of vinegar for part of the liquid.
• For a flaky crust, make sure that ingredients are cold during preparation.
• To prevent dough from shrinking during cooking, place crust in pie pan, wrap in
plastic wrap and rest in refrigerator for 30 minutes before adding filling. Note:
dough can be stored like this for up to two days.
• The convection fan cycles on and off when using pie mode.
English 32
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