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Baking Chart
Radiant
Convection Bake Radiant
Rack* Temp. (°F) Convection Temp. (°F) Bake
Product and Type Position Preheated*** Time** Preheated Time**
L
CAKE
Yellow - 2 layers 9" 2, 30, 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, 30, or 3 325 ° 25-30 350 ° 30-35
Bundt tube 2 325 ° 40-45 350° 40-53
Angel Food tube 1,2o, or 2 350 ° 33-38 375° 33-38
Pound Cake g" loaf 2 300 ° 50-65 325 ° 55-70
Cupcakes 3o 325 ° 15-20 350° 15-25
Sheet Cake 9x13" 3 325° 28-33 350° 33-38
PIES
Two Crust
Fruit, fresh 9" 3o 375o-400 ° 45-60 4000-425 ° 45-60
Fruit, frozen 9" 2 3750-400 ° 40-65 400°-425 ° 40-65
One Crust
Custard, fresh 9" 1 325° 40-50 350° 40-50
Cream/Meri ngue 9" 30 375° 8-12 400° 8-12
Pie Shell 9" 2 400°-425 ° 8-12 4250-450 ° 8-12
COOKIES
Chocolate Chip 30, or 3 325°-350 ° 8-12 3500-375 ° 8-12
Peanut Butter 30, or 3 3250-350 ° 8-12 350°-375 ° 8-12
Sugar 3o, or 3 325°-350 ° 8-12 350o-375° 8-12
Brownies 9x9" 3o 325° 30-35 350 ° 33-38
BREADS, YEAST
Loaf loaf 1, or 20 350° 20-25 375 ° 20-30
Rolls 30 375 ° 10-15 3750-400° 10-20
BREADS, QUICK
Loaf, Nut, Fruit loaf 1,20, or 2 325°-350 ° 40-60 3500-375° 50-70
Gingerbread 9x9" 30 325 ° 25-30 350 ° 25-35
Cornbread 8x8" 3o 3750-400 ° 15-30 400°-450 ° 15-30
Cornbread Muffins 30 375 ° 10-15 400 ° 10-20
Biscuits 30, or 3 375°-400 ° 8-12 4000-425 ° 8-12
Muftins 3o 375° 10-15 400 ° 15-20
• 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 temperature is 25°F lower than recommended on package mix or recipe.
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