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CONVECTION BAKING GUIDELINES
1. Always use the metal rack when convection baking.
Place food directly on rack or place in metal tray
and then place tray on rack. (See page 15.)
2. Aluminum pans conduct heat quickly. For most
convection baking, light, shiny finishes give best
results because they prevent overbrowning in the
time it takes to cook the center areas. Pans with
dull (satin-finish) bottoms are recommended for
cake pans and pie pans for best bottom browning.
3. Dark or non-shiny finishes, glass, and pyroceram
absorb heat which may result in dry, crisp crusts.
4. Preheating the oven is recommended when baking
foods by convection.
5. To prevent uneven heating and save energy, open
the oven door to check food as little as possible.
Food Comments
Breads Allowadditional time for large biscuits.
Cakes
RefrigeratedBiscuits
Corn Bread
Muffins
Fruits,
Other
Desserts
Popovers
Nut Bread or Fruit
Bread
Yeast Bread
Plainor Sweet Rolls
Devil's Food
Fudgebrownies
Coffee Cake
Cup Cakes
FruitCake (loaf)
Gingerbread
ButterCakes, Cake
Mixes
9x 13a
Tube Cake
Pound Cake
OvenTemp.
375°F
350°F
425°F
325°F
325°F
375°F
350°F
350°F
350°F
325°F
325°F
275°F
300°F
325°F
325°F
325°F
325°F
_me, Min,
11# 14
35 _ 40
18# 22
45to55
60 # 70
16# 23
13# 16
35 # 40
26 # 30
30 # 35
20 # 25
90to 100
25 # 30
35 _ 45
35 to 45
30 to 40
45to55
Cookies Chocolate Chip 350°F 11to 14
Sugar 350°F 11to 14
BakedApples or Pears 350°F 35to 40
Bread Pudding 300°F 35 to 40
Notes:
Cream Puffs
Meringue Shells
400°F
300°F
30 to 35
30 to 35
Remove from pans immediately and cool
slightlyon wire rack.
Pierceeach popover with a fork after
removing from oven to allow steamto
escape.
Interiorswill be moist and tender.
Lightly grease baking sheet.
Placecake pan on rack.
Bake2 layers of brownies at a time.
Interiorwill be moist and tender.
Turnend for end halfway through baking.
Grease and flour pan.
Cool in pan 10 minutesbefore inverting on
wire rack.
Place metal tray on rack.Allow extra time for
frozen cookie dough.
Place metal tray on rack.
Bake in cookware with shallow sides.
Pudding is done when knife inserted near
center comes out clean.
Puncture puffs twice with toothpick to release
steamafter 25 minutes of bakingtime.
When done, turnoven off and letshells stand
in oven 1hour to dry.
• The oven temperature indicated in the chart above is recommended over the package instruction temperature.
• The baking time in the chart above is only a guideline for your reference. You need to adjust time according to
the food condition or your preference. Check doneness at the minimum time.
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