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RH36 & MH36 INSTALLATION & OPERATIONS MANUAL 2M-1189333
Page 24 Installation & Operations Manual 1189333 Rev 0 (03/07)
Section 3 - OPERATION
IV. Time and Temperature Charts
DECK OVEN BAKING TIME AND TEMPERATURE
TOP BOTTOM TIME IN
PRODUCT TEMPERATURE SWITCH SWITCH MINUTES
Two Crust Pies 400F° - 425°F(204C° - 218°C) Medium High 40-60
Open Face Pies 400F° - 425°F(204C° - 218°C) Medium High 35-50
Pumpkin Pies 375°F - 400°F(190°C - 204°C) Medium Medium 35-50
Custard Pies 375°F - 400°F(190°C - 204°C) Medium Medium 35-50
Meringue Pie (Brown) 425°F - 450°F(218°C - 232°C) High Of
f 5-6
Pie Shells 400°F - 425°F(204°C - 218°C) Medium Medium 20-30
Parker House Rolls 400°F - 425°F(204°C - 218°C) Medium Medium 20-30
Whole Wheat Rolls 375°F - 400°F(190°C - 204°C) Medium Medium 20-30
Danish Rolls 375°F - 400°F(190°C - 204°C) Medium Medium 20-30
Sweet Rolls 375°F - 400°F(190°C - 204°C) Medium Medium 20-30
Kolacky 375°F - 400°F(190°C - 204°C) Medium Medium 10-15
Tea Biscuits 375°F - 400°F(190°C - 204°C) Medium Medium 20-25
Corn Bread 400°F - 425°F(204°C - 218°C) Medium Medium 25-35
Cup Cakes 400°F - 425°F(204°C - 218°C) Medium Medium 15-20
Layer Cakes 350°F - 375°F(176°C - 190°C) Medium Medium 20-30
Loaf Cakes 350°F - 375°F(176°C - 190°C) Off Medium 45-60
Angel Food Cakes 300°F - 325°F(149°C - 163°C) Medium Medium 40-50
Puddings 325°F - 375°F(163°C - 190°C) Medium Medium 35-60
Baked Apples 300°F - 325°F(149°C - 163°C) Low Low 60-70
* Used when the crust and filling are baled as a unit. When the crust is pre-baked most bakers use a temperature
of approximately 300°F - 350°F(149°C - 176°C).
NOTE: The data in this chart is of a general nature and is suggested for use as a guide only. Experience will, of
course, dictate variations that best fit your baking requirement.