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1 Baking Chart 1
Note: For Conventional Bake use the Bake Pad.
Product
Pan Rack Temp. (OF)
and Type
Size Position+ beheated-
CAKE
Yellow - 2 layers
White - 2 layers
Chocolate - 2 layer
Angel Food
Pound Cake
Cupcakes
Sheet Cake
PIES
Two Crust
Fruit, fresh
Fruit, frozen
One Crust
Custard, fresh *
Meringue
Pie Shell
COOKIES
t--
Chocolate Chip *’
Peanut Butter :
Sugar j-
Loaf
Rolls
BREADS, QUICK
Loaf, Nut, Fruit
Gingerbread
Cornbread
Cornbread Muffins
Biscuits
Muffins
9”
9
9”
tube
3x5 loai
2 pans
9x13”
9”
9”
. . 9”
- 9’
9”
t.
9x13
3x5 loal
3x4 loal
9x9”
8x8”
._ .
.I
. .-‘&, :
30 or 3 325”
22-30 350” 28-33
30or3 325”
22-30
350” 25-30
30 or 3 325” 25-30 350”
30-35
20 or 2 350”
30-35
375” 30-40
2
300”
50-60
325” 55-65
20 & 4 325” 15-20 350”
15-25
3or30 325”
26-31
350” 30-40
30
.2
1
325”-375”
40-50
350”-400” 40-60
30
325”-375” 7-l 1
350”-400”
8-12
2
425’ 7-1 i
450” 8-12
30 or 3
30 or 3
3d or 3
30
325°13500
325”-350”
325”-375O
325”
350”
350”-375”
6-10 350”-375”
7-11
6-10
350”-375”
7-11
6-l 0 350”-400”
7-11
20-26
350”
25-31
ior20.
30
20 1 ;
32&O-350’
40-55 350”-375” 50-65.
30.
: 325”
22-28 350”
25-35
30 ‘-
375O-425”
13-28
400”-450” 15-30
:. .30 .i
3500-375”
8-15 375”-400” 1 q-20
3 or 30’~
375”1400” 7-17
400”-425” 8-15
30 350°-4000
15-20 375O-425” 15-25
T
350”-400”
45-60
375”-425”
45-60
350”-400”
40-65
375”-425”
40-65
17-23
9-14
375”
375”-400”
18-28
12-15
Time*
1
Conventional
Bake
1
1.
l
-
Temp. (OF)
Preheated
Time”
l
An “0” 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.
l
** The Convect Bake temperature is 25°F lower than recommended on package mix
or recipe.
15