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• Do not open the oven door unnecessarily. Opening the door will lower the
temperature of the air in the oven and lengthen the proofing time.
Proofing time may be decreased when using the large oven at the same time you
are proofing. Check bread product early to avoid over-proofing. If you are using the
large oven for extended periods of time we recommend, for optimum results, that
you complete the proofing before using the large oven.
Baking Recommendations
Broil/Convection Broil
Tips for Broil
Preheating the Broiler It is recommended that you preheat the broil element before starting to cook.
Preheat until the "PREHEATING" light turns off.
Getting the Best Results • Defrost food before broiling.
• Door is to be closed during broiling.
• Steaks should be more than 1" thick if rare meat is desired. Use convection broil
if steaks are over 1-1/2 inches thick. Convection broil available in large oven.
• Turn foods over only once, after half the total cooking time. It is not necessary to
turn very thin foods (ham slices, fillets of fish, etc.). Liver slices must be turned
over regardless of thickness.
• Use a minute timer. Set it for the minimum time to check the food.
• Center foods directly under the broiling element for best browning.
FOOD PAN
SIZE
CONTROL
TEMPERATURE
SETTING
TOTAL
SUGGESTED
COOKING TIME
Cookies 12"x15" Cookie Sheet 375° 8 to 12 minutes
Layer Cakes 8" or 9" Round 350° 25 to 35 minutes
Sheet Cakes 9"x13" Pan 350° 30 to 40 minutes
Bundt™ Cakes 12 Cup 325° 60 to 75 minutes
Brownies or Bar Cookies 9"x9" Pan 325° 20 to 25 minutes
Biscuits 12"x15" Cookie Sheet 425° or Package Directions 10 to 15 minutes
Quick Bread 8"x4" Loaf Pan 350° 55 to 70 minutes
Muffins 12 cup Muffin Pan 425° 14 to 19 minutes
Fruit Pies 9" Diameter 425° 35 to 45 minutes
Fruit Cobblers 9"x9" Pan 400° 25 to 30 minutes
Yeast Bread, Loaves 8"x4" Loaf Pan 375° 25 to 30 minutes
Dinner Rolls 9"x13" Pan 400° 12 to 18 minutes
Cinnamon Rolls 9"x13" Pan 375° 25 to 30 minutes
Yeast Coffee Cake 12"x15" Cookie Sheet 400° 20 to 30 minutes