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SMW Oven Care and Use Manual Lower Oven Operation
Page 40
Bake and Convection Chart
For browner, flakier pie crusts:
• Use a dark metal pie pan, or
• Use a shiny aluminum pie pan placed on a small
cookie sheet pre-heated in the oven
Scratch pies based on 9" diameter aluminum pie pan
FOOD ITEM RACK LEVEL BAKE CONVECTION
Bake | Convection Temperature / Time Temperature / Time
Pies
2 Crust Fruit 1 1 425°F (218ºC) 400°F (204ºC)
Scratch 35 to 50 min* 40 to 50 min.
Frozen 1 1 Follow package 25°F (14ºC) lower than
directions package directions
Custard Type 2 2 425°F (218ºC) 400°F (204ºC)
Pumpkin 15 minutes, 15 min.
Scratch then 350°F (177ºC) then 325°F (163ºC)
345 to 50 min. 5 to 40 min.
Frozen 2 2 Follow package 50°F (28ºC) lower than
directions package directions
Meringue (top) 2 2 350°F (177ºC) 325°F (163ºC)
20 to 25 min. 20 to 25 min.
Nut Pies 2 2 375°F (190ºC) 350°F (177ºC)
45 to 50 min. 35 to 45 min.
Pie Crusts
Graham Cracker 375°F (190ºC) 350°F (177ºC)
2 2 8 to 10 min. 10 to 12 min.
Pastry – Scratch 450°F (246ºC) 425°F (218ºC)
12 3 0 to 12 min. 8 to 10 min.
Pastry –
Refrigerated 2 3 450°F (232ºC) 425ºF (218ºC)
9 to 11 min. 8 to 10 min.
Pastry – Frozen 2 3 Follow package 375°F (190ºC)
directions