Loading ...
Loading ...
Loading ...
28
CONVECTION BAKE
(For the Lower Oven only)
(cont')
NOTE:
• Reduce standard recipe temperature by 25°F for Convection Bake. Temperatures have been adjusted in this
chart. oven rack cooking may slightly increase cook times for some foods, but the overall result is time saved.
OPERATING INSTRUCTIONS
Cakes
- Layer cakes
- Bundt cakes
Cakes, Specialty
- Popovers
- Cup cakes
- Pound cakes
Cookies
- Sugar
- Chocolate chips
- Brownies
Pizza
- Fresh
- Frozen
Breads
- Biscuit, canned
- Biscuit, scratch
- Muffins
- White bread, loaf
Pastry Crust
- Scratch
- Refrigerator
Desserts
- Fruit crisps and
cobblers, scratch
- Pies, scratch, 2 crust fruit
325°F
325°F
400°F
325°F
325°F
325°F
325°F
325°F
400°F
375°F
325°F
425°F
400°F
350°F
425°F
425°F
350°F
350°F
C
C
B
C
C
C
C
C
C
C
C
C
C
B
C
C
C
C
32-35
37-43
25-35
20-25
48-55
9-16
9-16
30-35
10-15
23-27
13-17
8-12
9-15
30-38
9-12
9-11
30-40
60-70
Food
Oven Temperature
(converted)
Rack position
Baking time
(minutes)
• This chart is only for reference. Adjust cook time according to your preference.
Convection Baking Chart
Figure 1
Standard rack (Position 'C')
Offset rack (Position 'A')
Multiple rack Convection bake
Figure 2
Standard rack
Single rack Convection bake
If cooking on multiple racks, place the oven racks in positions A (1Offset rack) and C (1 Standard rack ) for
convection bake. Place the cookware as shown in Fig.1, 2.
Loading ...
Loading ...
Loading ...