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BAKING RECOMMENDATIONS
FOOD PAN
SIZE
CONTROL
TEMPERATURE
SETTING
TOTAL
SUGGESTED
COOKING
TIME
Cookies 12”x15”
Cookie
Sheet
375° 8 to 12
minutes
Layer
Cakes
8”or
9”Round
350° 25 to 35
minutes
Sheet
Cakes
9”x13”
Pan
350° 30 to 40
minutes
Bunt
Cakes
12 Cup 325° 60 to 75
minutes
Brownies
or Bar
Cookies
9"x9"
Pan
325° 20 to 25
minutes
Biscuits 12"x15"
Cookie
Sheet
425° or Package
Directions
10 to 15
minutes
Quick
Bread
8"x4"
Loaf Pan
350° 55 to 70
minutes
Muffins 12 cup
Muffin
Pan
425° 14 to 19
minutes
Fruit Pies 9"
Diamete
r
425° 35 to 45
minutes
Fruit
Cobblers
9"x9"
Pan
400° 25 to 30
minutes
Yeast
Bread,
Loaves
8"x4"
Loaf Pan
375° 25 to 30
minutes
Dinner
Rolls
9"x13"
Pan
400° 12 to 18
minutes
Cinnamon
Rolls
9"x13"
Pan
375 25 to 30
minutes
Yeast
Cotter
and Cake
12"x15"
Cookie
Sheet
400° 20 to 30
minutes
WARMING
SLOW COOKING AND LOW TEMPERATURE USES
OF THE OVEN
In this oven function the pre‐heating light/sound
indicators are deactivated; only the heating
indicator light is active.
In addition to providing perfect temperature for
baking and roasting, the oven can be used at low
temperatures to keep food at the proper serving
temperature and to warm plates.
Set the oven to bake and use the temperature
suggested on the chart below.
There are three possible setting for WARMING
mode; select in function selector (symbol) and
then:
- Level 1 with temperature selector set at 200°F
(internal oven setup fixed temperature of
140°F=60°C)
- Level 2 with temperature selector set at 250°F
(internal oven setup fixed temperature of
170°F=77°C)
- Level 3 with temperature selector set at 300°F
(internal oven setup fixed temperature of
220°F=105°C)
FOOD SAFETY
The United States Department of Agriculture
recommends to NOT keep food at temperatures
between 40°F to 140°F for longer than 2 hours.
Cooking raw foods below 275°F is not
recommended.
FOOD OVEN TEMPERATURE
Beef 150°F (70°C)
Bacon 200° -225°F (90 - 110°C)
Biscuits and Muffins
(Covered)
175°-200°F (80 – 90°C)
Casserole (covered) 175°-200°F (80 – 90°C)
Fish and Seafood 175°-200°F (80 – 90°C)
Deep Fried Foods 200° -225°F (90 - 110°C)
Gravy or Cream Sauces
(covered)
175°F (80°C)
Lamb and Veal Roasts 175°-200°F (80 – 90°C)
Pancakes and Waffles
(covered)
200° -225°F (90 - 110°C)
Potatoes Baked 200°F (110°C)
Mashed (covered) 175°F (80°C)
Pies and Pastries 175°F (80°C)
Pizza (covered) 225°F (110°C)
Pork 175°-200°F (80 – 90°C)
Poultry (covered) 175°-200°F (80 – 90°C)
Vegetables (covered) 175°F (80°C)
PROOFING
In this oven function the pre‐heating light/sound
indicators are deactivated; only the heating
indicator light is active.
In PROOFING mode only the lower heating
element is active to maintain a low temperature
to proof bread; proofing is the rising of a yeast
dough.
To activate PROOFING mode: set function
selector on and set temperature selector at 150°F
(corresponding to an internal oven setup fixed
temperature of 100°F=38°C).
Loosely cover the bowl or pan and use any rack.
Keep the door closed and check the rising of the
dough until the desired result is obtained.
Cooling fans does not operate during PROOFING.