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Oven Operation 10
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Baking Chart
Convection Bake Conventional Bake
Preheated Preheated
Product Pan Rack Temp. Temp.
and Type Size Position (
°
F)** Min.** (
°
F) Min.**
Cake
White -- 2 layer 9" 3o or 3 325° 20-30 350° 25-30
Chocolate -- 2 layer 9” 3o or 3 325° 25-30 350° 30-35
Angel Food tube 2o or 2 350° 30-35 375° 30-40
Pound Cake 9x5 loaf 2 300° 50-60 325° 55-65
Cupcakes 2 pans 2o & 4 325° 15-20 350° 15-25
Pie -- Two Crust, 9" 3o 350°-400° 45-60 375°-425° 45-60
Fruit, Fresh
Pie -- One Crust, 9" 1 325° -375° 40-50 350°-400° 40-60
Custard, Fresh
Cookies
Chocolate Chip 3 3o or 3 325°-350° 6-10 350°-375° 7-11
Sugar 3 3o or 3 325°-375° 6-10 350-400° 7-11
Brownies 9x13" 3o 325° 20-26 350° 25-31
Breads - Yeast
Loaf 9x5" 1 or 2o 350° 17-23 375° 18-28
Rolls 3o 350°-375° 9-14 375°-400° 12-15
Breads - Quick
Loaf 8x4" 2o 325°-350° 40-55 350°-375° 50-65
Cornbread 8x8” 3o 375°-420° 13-28 400°
-450° 15-30
Biscuits 3 or 3o 375°-400° 7-11 400°-425° 8-15
Muffins 3o 350°-400° 15-20 375°-425° 15-25
Vegetables
Potatoes (med.)
Do not wrap in
foil, prick with
fork. 3o 400° 45-50 425° 55-65
Squash Casserole 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 or recipes 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.