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CONVECTION BAKING GUIDELINES
Notes:
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food condition or your preference. Check readiness at the minimum time.
1. Dark or non-shiny finishes, glass, and pyroceram absorb heat which may result in dry,crisp crusts.
foods by convection.
oven door to check food as little as possible.
Food
Breads
Cakes
Cookies
Fruits, Other
Desserts
Comments
Allow additional time for large biscuits.
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cool slightly on wire rack.
Pierce each popover with a fork after
removing from oven to allow steam to escape.
Cool in pan 1 0 minutes before 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.
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steam after 25 minutes of baking time.
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in oven 1 hour to dry.
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Corn Bread
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Popovers
Nut Bread or Fruit
Bread
Yeast Bread
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Fudge brownies
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Cup Cakes
Fruit Cake (loaf)
Gingerbread
Butter Cakes, Cake
Tube Cake
Pound Cake
Chocolate Chip
Sugar
Baked Apples or
Pears
Bread Pudding
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Meringue Shells
Oven Temp.
375°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
350°F
350°F
350°F
300°F
400°F
300°F
Time, Min.
1 1 to 14
35 to 40
18 to 22
45 to 55
60 to 70
16 to 23
13 to 16
35 to 40
26 to 30
30 to 35
20 to 25
90 to 100
25 to 30
35 to 45
35 to 45
30 to 40
1 1 to 14
1 1 to 14
35 to 40
35 to 40
30 to 35
30 to 35
2. Preheating the oven is recommended when baking
3. To prevent uneven heating and save energy, open the
The baking time in the table above is only a guideline for your reference. You need to adjust time according to the
The temperatures in the table above are a guideline for your reference. Follow package or recipe instructions.
350°F
Place cake pan on rack. If using a 9X13 cake
pan turn off the turntable.
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