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Oven Operation
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
9" 30 or 3 325° 20-30 350° 25-30
9" 30 or 3 325° 25-30 350° 30-35
tube 20 or 2 350° 30-35 375° 30-40
9x5 loaf 2 300° 50-60 325° 55-65
2 pans 20 & 4 325° 15-20 350° 15-25
9" 3o 350°-400° 45-60 375°-425° 45-60
9" I 325°-375° 40-50 3500-400° 40-60
3 30 or 3 325°-350° 6-10 350°-375° 7-11
3 30 or 3 325°-375° 6-10 350-400° 7-11
Brownies ' 9x13" 30 325° 20-26 350° 25-31
Breads - Yeast
Loaf ' : 9x5" 1 or 20 350° 17-23 I _'_75° 18-28
Rolls , 3o 350o-375° 9-14 375°-400° 12-15
Breads- Quick
Loaf ' 8x4" 20 325%350° 40-55 350o-375° 50-65
Cornbread ' 8x8" 30 3750-420° 13-28 400°-45& 15-30
Biscuits 3 or 3o 375°-400° 7-11 400°-425 ° 8-15
Muffins 3o 350°-400° 15-20 3750-425° 15-25
Vegetables
Potatoes(reed.)
Do notwrapin
foil, prick with
fork, : _ 30 400° 45-50 425° 55-65
Casserole I 3o 325° 45-55 350° 55-65
* An "o" after a rack number implies that the offset rack should be used.
** The times given are based on specific brands of mixes orrecipes tested. Actual times
will depend on the ones you bake.
*** The Convect Bake temperature is 25° F lower than recommended on package mix or
recipe.