Manual

CONVECTION COOKING
ConvecLion Baking Guidelines
1. Dark or non-shiny finishes, glass, and pyroceram absorb heat which may result in dry,crisp crusts.
2. Preheating the oven is recommended when baking foods by convection.
3. To prevent uneven heating and save energy, open the oven door to check food as little as possible.
Food Oven Temp. Time, Min. Comments
Breads Refrigerated Biscuits 375OF 1 1 to 14 Allow additional time for large biscuits.
Corn Bread 350°F 35 to 40
Muffins 425°F 18 to 22 Remove from pans immediately and
cool slightly on wire rack.
Pierce each popover with a fork after
removing from oven to allow steam to escape.
Cakes
Cookies
Fruits, Other
Desserts
Popovers 325°F 45 to 55
Nut Bread or Fruit 325°F 60 to 70
Bread
Yeast Bread 375°F 16 to 23
Plain or Sweet Rolls 350°F 13 to 16
Devil's Food 350°F 35 to 40
Fudge brownies 350°F 26 to 30
Coffee Cake 325°F 30 to 35
Cup Cakes 325°F 20 to 25
Fruit Cake (loaf) 275°F 90 to 100
Gingerbread 300°F 25 to 30
Butter Cakes, Cake 325°F 35 to 45
Tube Cake 325°F 35 to 45
Pound Cake 325°F 30 to 40
Place cake pan on rack. If using a 9X13 cake
pan turn off the turntable.
Cool in pan 10 minutes before inverting on
wire rack.
Chocolate Chip 350°F
Sugar 350°F
[ [ to 14 Place metal tray on rack. Allow extra time
for frozen cookie dough.
[ [ to 14 Place metal tray on rack.
Baked Apples or 350°F 35 to 40
Pears 300°F 35 to 40
Bread Pudding
400°F 30 to 35
Cream Puffs
Meringue Shells 300°F 30 to 35
Bake in cookware with shallow sides.
Pudding is done when knife inserted near
center comes out clean.
Pucture puffs twice with toothpick to release
steam after 25 minutes of baking time.
When done, turn oven off and let shells stand
in oven [ hour to dry.