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38
COOKING CHARTS
BAKING
SHELVES FUNCTION
SHELF
POSITION
TEMP
(°F)
TEMP
(°C)
TIME
(MIN)
MUFFINS/CUPCAKES
Single Aero Bake 4 365 185 13 - 18
Multi True Aero 3 and 6 340 170 13 - 18
ENGLISH SCONES Single Bake 4 425 - 430 215 - 230 10 - 12
MERINGUES Single Vent Bake 4 210 - 250 100 - 120 60
BREAD
Rolls Single Bake then Vent Bake 4 385 - 410 195 - 210 25 - 35
Loaf Single Bake 3 375-410 190 - 210 30 - 40
PASTRY
Pastry shell
(blind baked) Single Pastry Bake 3 400 200 15 - 20
Phyllo Single Aero Bake 4 375-400 190-200 15 -25
Flaky/puff Single Aero Bake 4 365 - 400 185 -200 20 - 30
Choux
Single Bake then Vent Bake 4 400 - 410 200-210 30- 40
Multi True Aero 3 and 6 360 - 400 180-200 30 - 35
Croissants
Single Bake then Vent Bake 4 375 - 400 190-200 15 -25
Multi True Aero 3 and 6 375 - 400 190-200 15-25
PIES
Fruit pie
(double crust) Single Aero Bake 3 350- 400 175- 200 20-25
Baked cheesecake
(in waterbath)
Single Classic Bake 3 320 160 50 - 60
Pumpkin pie
(blind baked, then filled)
Single Classic Bake 3 350 - 375 175-190 15 - 30
English custard tart
(blind baked, then filled)
Single Classic Bake 3 350 - 375 175-190 15 - 30
Crème brulee
(in waterbath)
Single Classic Bake 4 275 135 35-45
Crème Caramel
(in waterbath)
Single Classic Bake 4 350 175 35-45
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