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Cooking guidelines
The recommendations in the following charts are guidelines. A lot of factors affect the exact time
and temperature required for baking, roasting and broiling. Follow the instructions in your recipe
or on packaging and be prepared to adjust the oven settings and cooktimes to achieve the best
possible results for you.
This chart will help you to match your cooking requirements to the most appropriate cooking
mode. Note:
Recommended method Alternative method
TRUE CONV
CONV BAKE
BAKE
CONV
PASTRY
PASTRY BAKE
ROAST
BROIL
MAXI BROIL
CONV BROIL
Baking
Bread (rolls)
one shelf
two shelves
Bread (loaf)
Biscuits/Muffins/Sugar cookies
one shelf
two shelves
Cup cakes/Small cakes
one shelf
two shelves
Layer cake (8”/20cm or 9” /23cm
round pans)
one shelf
two shelves
Angel food cake
Pound cake
Layer cake (9”x13”/23x33cm pan)
Butter or chocolate cake
Rich fruit cake
Brownie (9”x13”/23x33cm pan)
Meringues
Fruit pie (two-crust)
Pumpkin pie
from scratch
frozen
English custard tart
Baked cheesecake
Crème caramel and Crème
brulee (in ‘water bath’)
Pie crust
Quiche
Pizza
Lasagna
Casserole
Vegetables
Complete oven meal