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Cooking Tips
Baking Tips
• Make sure the oven racks are in the desired position before you
turn on the oven.
•Do not open the door frequently during baking. Look through
the door window to check doneness whenever possible. If you
must open the door, the best time is during the last quarter of
the baking time.
• Bake to the shortest time suggested and check for doneness
before adding more time. For baked goods, a stainless steel
knife placed in the center of the product should come out clean
when done.
• Use the pan size and type recommended by the recipe to
ensure best results. Cakes, quick breads, muffins, and cookies
should be baked in shiny, reflective pans for light, golden crusts.
Avoid the use of old, darkened pans. Warped, dented, stainless
steel and tin-coated pans heat unevenly and will not give
uniform baking results.
Pan Placement Tips
• When using large (15" x 13") flat pans or trays that cover most
of the rack, rack positions 2 or 3 produce the best results.
• When baking on more than one rack, it is recommended to use
one of the convection modes and the 2nd and 4th position or
the 3rd and 5th position for more even baking. When baking
on three racks, use any combination of positions 2, 3, 4, and 5
for more consistent results.
• Stagger pans in opposite directions when two racks and several
pans are used in conventional bake. If possible, no pan should
be directly above another.
• Allow 1 to 2 inches of air space around all sides of each pan for
even air circulation.
Cooking with your Oven
Cooking Tips
Conventional Baking Chart
Single Rack Time
Food Pan Size Position Temp
(minutes)
BREADS
Biscuits Cookie Sheet 3 or 4 375Þ F (191Þ C) 23-28
Yeast Loaf Loaf Pan 3 or 4 375
Þ F (191Þ C)
30 - 35
Yeast Rolls Cookie Sheet 3 or 4 400
Þ F (205Þ C)
12 - 15
Nut Bread Loaf Pan 3 or 4 375
Þ F
(
191Þ C)
30 - 35
Cornbread 8" x 8" 3 or 4 400
Þ F (205Þ C)
20 - 25
Gingerbread 8" x 8" 3 or 4 350
Þ F (177Þ C)
35 - 40
Muffins Muffin Tin 3 or 4 400
Þ F (191Þ C)
17 - 22
Corn Muffins Muffin Tin 3 or 4 375
Þ F (191Þ C)
17 - 22
CAKES
Angel food Tube pan 1 or 2 350
Þ F (177Þ C)
35 - 45
Bundt Tube pan 2 350
Þ F (177Þ C)
40 - 50
Cupcakes Muffin pan 3 or 4 350
Þ F (177Þ C)
17 - 22
Layer, Sheet 13" x 9" 3 or 4 350
Þ F (177Þ C)
40 - 50
Layer, Two 9" round 3 or 4 350
Þ F (177Þ C)
30 - 35
Pound Loaf pan 3 350
Þ F (177Þ C)
60 - 65
COOKIES
Brownies 13" x 9" 3 or 4 350
Þ F (177Þ C)
25 - 28
Choc. Chip Cookie Sheet 3 or 4 375
Þ F (191Þ C)
12 - 15
Sugar Cookie Sheet 3 or 4 350
Þ F (177Þ C)
10 - 12
PASTRY
Cream Puffs Cookie Sheet 3 or 4 400
Þ F (205Þ C)
30 - 35
PIES
Crust, Unfilled 9" Round 3 or 4 425
Þ F (218Þ C)
10 - 12
Crust, Filled 9" Round 3 or 4 375
Þ F (191Þ C)
55 - 66
Lemon Meringue 9" Round 3 or 4 350
Þ F (177Þ C)
12 - 15
Pumpkin 9" Round 3 or 4 400
Þ F (177Þ C)
55 - 65
Custard 6 - 4 oz cups 3 or 4 350
Þ F (177Þ C)
35 - 40
ENTREES
Egg Rolls Cookie Sheet 3 or 4 400
Þ F (205Þ C)
12 - 15
Fish Sticks Cookie Sheet 3 or 4 425
Þ F (218Þ C)
18 - 21
Lasagna, frz Cookie Sheet 3 or 4 375
Þ F (191Þ C)
65 - 75
Pot Pie Cookie Sheet 3 or 4 400
Þ F (205Þ C)
35 - 40
Gr. Peppers Stuffed
13" x 9" 3 or 4 375
Þ F (191Þ C)
65 - 70
Quiche 9" Round 3 or 4 400
Þ F (205Þ C)
25 - 30
Pizza, 12" Cookie Sheet 3 or 4 400
Þ F (205Þ C)
15 - 20
Mac. & Cheese, frz
Cookie Sheet 3 or 4 375
Þ F (191Þ C)
60 - 65
VEGETABLES
Baked Potatoes On Rack 3 or 4 375
Þ F (191Þ C)
60 - 65
Spinach Souffle 1 qt. Casserole 3 or 4 350
Þ F (177Þ C)
45 - 50
Squash Cookie Sheet 3 or 4 375
Þ F (191Þ C)
50 - 55
French Fries Cookie Sheet 3 or 4 425
Þ F (218 Þ C)
15 - 20
Single Rack Pan Multiple Rack Pan