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Pan Rack*
Radiant
Convection Bake Radiant
Temp. (°F) Convection Temp. (°F) Bake
Product and Type _.._!Z___ Preheated*** Time** Preheated Time**
CAKE
Yellow - 2 layers 9" 2 or 3 325° 30-35 350° 30-35
White - 2 layers 9" 2 or 3 325° 22-30 350° 25-30
Chocolate - 2 layers 9" 2 or 3 325° 30-35 350° 30-35
Bundt tube 1or 2 325° 40-45 350° 35-45
Angel Food tube 1or 2 350° 28-30 375° 30-40
Pound Cake loaf 2 300° 40-50 325° 40-50
Snacking Cake 8x8" 2 350° 25-30 375° 30-35
Cupcakes 3 325° 15-20 350° 15-20
Sheet Cake 15x10" 3 325° I 20-25 350° 20-25
PIES
Two Crust
Fruit, fresh 9" 2 375o-400 ° 35-45 400o-425 ° 35-55
Fruit,frozen 9" 1 375o-400 ° 45-55 400o-425° 45-80
One Crust
Custard, fresh 9" 3 325° 45-50 350° 35-40
Custard, frozen 9" 1 350° 50 375° [ 60-65
Pie Shell 9" 2 4000-425 ° 10-15 4250-450° 8-12
COOKIES
I
Chocolate Chip 3 325°-350 ° 8-12 350°-375° i 8-12
Peanut Butter 3 3250-350 ° 8-12 3500-375° 8-12
Sugar 3 3250-350 ° 8-12 3500-375° 8-12
Brownies 8x8" 2 325° 30-40 350° E 30-40 |
BREADS, YEAST
Loaf loaf 1 or 2 350° 25-30 375° 30-40 |
/
Roils 3 375° 10-15 3750-400° 15-20 /
BREADS, QUICK
Loaf, Nut, Fruit loaf 2 325° 60-75 350° 60-75
Gingerbread 9x9" 2 325° 40 350° 40
Cornbread 8x8" 2 3750-400° 15-30 400o-450 ° 15-30
Cornbread Muffins 3 375° 10-15 400° 10-20
Biscuits 3 375°-400 ° 10-20 4000-425 ° 10-20
Muffins 3 375° 15-25 400° 15-25
* For Multiple Rack Baking, see page 14.
** The times given are based on specific brandsof mixesor recipes tested.
Actual times will depend on the onesyou bake.
*** The CONVECT temperature is 25°F lower than recommended on package mix or recipe.
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