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Baking Chart
Radiant
Convect Bake Radiant
Pan Rack* Temp. (°F) Convect Temp.(°F) Bake
Product and Type Size Position Preheated*** Time** Preheated Time**
CAKE
Yellow - 2 layers 9" 2, 3o, or 3 325 ° 25-30 350 ° 30-35
White - 2 layers 9" 2, 30, or 3 325 ° 22-30 350° 25-30
Chocolate - 2 layers 9" 2, 3o, or 3 325° 25-30 350 ° 30-35
Bundt tube 2 325 ° 40-45 350 ° 40-53
Angel Food tube 1, 20, or 2 350 ° 33-38 375 ° 33-38
Pound Cake 9" loaf 2 300 ° 50-65 325 ° 55-70
Cupcakes 30 325 ° 15-20 350 ° 15-25
Sheet Cake 15xl O" 3 325 ° 17-22 350 ° 20-25
PIES
Two Crust
Fruit, fresh 9" 30 3750-400 ° 45-60 4000-425 ° 45-60
Fruit, frozen 9" 2 375°-400 ° 40-65 400°-425 °! 40-65
One Crust
Custard, fresh 9" 1 325 ° 40-50 350 ° 40-50
Cream/Meringue 9" 30 375 ° 8-12 400 ° 8-12
Pie Shell 9" 2 400%425 ° 8-12 425°-450 c 8-12
COOKIES
Chocolate Chip 3o, or 3 325%350 ° 8-12 350°-375 c 8-12
Peanut Butter 30, or 3 325°-350 ° 8-12 350°-375 C 8-12
Sugar 30, or 3 325o-350 ° 8-12 3500-375 c 8-12
Brownies 9x9" 30 325° 30-35 350 ° 33-38
BREADS, YEAST
Loaf I or 20 350 ° 20-25 375 ° 20-30
Rolls 30 375 ° 10-15 3750-400 c 10-20
BREADS, QUICK
Loaf, Nut, Fruit loaf 1, 2o, or 2 3250-350 ° 40-60 350°-375 c 50-70
Gingerbread 9x9" 3o 325 ° 25-30 350 ° 25-35
Cornbread 8x8" 30 3750-400 ° 15-30 400°-450 c 15-30
Cornbread Muffins 30 375 ° 10-15 400 ° 10-20
Biscuits 30 or 3 375%400 ° 8-12 4000-425 c 8-12
Muffins 3o 375° 10-15 400 ° 15-20
* An "o" aftera rack number impliesthat the offset rack shouldbe used.
** Thetimesgivenarebasedonspecificbrands ofmixesorrecipestested. Actualtimeswill depend
on the ones you bake.
*** The CONVECTtemperature is 25°F lowerthan recommendedon package mix or recipe.
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