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38
BAKING
SHELVES FUNCTION
SHELF
POSITION
TEMP
(°F)
TEMP
(°C)
TIME
(MIN)
MUFFINS/CUPCAKES
Single Aero Bake 3 365 185 13 - 18
Multi True Aero 2 and 4 340 170 13 - 18
ENGLISH SCONES Single Bake 3 425 - 430 215 - 230 10- 12
MERINGUES Single Vent Bake 2 210 - 250 100 - 120 60
BREAD
Rolls Single Bake then Vent Bake 4 385 - 410 195 - 210 25 - 35
Loaf Single Bake 2 375-410 190 - 210 30 - 40
PASTRY
Pastry shell
(blind baked) Single Pastry Bake 2 400 200 15 - 20
Phyllo Single Aero Bake 3 375-400 190-200 15 -25
Flaky/puff Single Aero Bake 3 365 - 400 185 -200 20- 30
Choux
Single Bake then Vent Bake 2 400 - 410 200-210 30- 40
Multi True Aero 2 and 4 360 - 400 180-200 30 - 35
Croissants
Single Bake then Vent Bake 3 375 - 400 190-200 15-25
Multi True Aero 2 and 4 375 - 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 2 or 3 320 160 50-60
Pumpkin pie
(blind baked, then filled)
Single Classic Bake 2 or 3 350 - 375 175-190 15 - 30
English custard tart
(blind baked, then filled)
Single Classic Bake 2 or 3 350 - 375 175-190 15 - 30
Crème brulee
(in waterbath)
Single Classic Bake 2 or 3 275 135 35-45
Crème Caramel
(in waterbath)
Single Classic Bake 2 or 3 350 175 35-45
COOKING CHARTS
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