Filter
Top Products
Operation
18
Suggested Times and Temperatures
Product _F _C Cook Time
Baked Vegetables
Bananas
Boston Beans
Carrots
Egg plant
Macaroni
Stuffed peppers
Potatoes
Tomatoes
350_F
250_F
400_F
350_F
350_F
350_F
400_F
350_F
175_C
120_C
200_C
175_C
175_C
175_C
200_C
175_C
15-20 mins/lb
8hrs
Until tender
Until tender
15-25 mins/lb
25 mins/lb
45 - 1 1/2 hrs
15-20 mins/lb
Cheese
Cheese fondue
Cheese loaf
Toasted cheese
Cheese souffle
Au gratin dishes
350_F
325_F
350_F
300_F
450_F
175_C
165_C
175_C
150_C
230_C
40 mins/lb
40 mins/lb
15 mins/lb
20 mins/lb
Until browned
Baked Goods
Breads
Bread, white, yeast
Raisin
Breads, rye
375-425_F
400_F
375_F
230_C
200_C
190_C
30-45 mins
40 mins
49-90 mins
Rolls
Rolls, standard white
Rolls, Parker House
Biscuits
Danish pastry
375-400_F
400-425_F
375-400_F
375-400_F
200_C
220_C
200_C
200_C
20-45 mins
15-20 mins
15-25 mins
20-35 mins
Pies
Fresh Fruit
Pies, precooked filling
Pie shells
Pies, custard
375-400_F
475_F
400-450_F
325-450_F
200_C
245_C
230_C
230_C
50-60 mins
20-35 mins
15 mins
Depending upon mix
Cakes
Cookies
Cheesecake, standard
Devil’s f ood
White layers
400-475_F
350_F
360-375_F
350-375_F
245_C
175_C
190_C
190_C
8-15 mins
40 mins
20-25 mins
20-35 mins
Desserts and Puddings
Baked apples
Brown Betty
Fruit pudding
Indian pudding
Rice pudding
400_F
325_F
375_F
325_F
350_F
200_C
165_C
190_C
165_C
175_C
Approximately 1 hr
45-60 mins
1hr
3hrs
variable
NOTE: Actual times and temperatures may vary considerably from those shown above. Theyare affectedby weight of load, tempera-
ture of the product, recipe, type of pan and calibration of thermostat. Should your recipe vary write in your proven time and
temperature for ready reference.