Use and Care

CONVECTION BAKE CHARTS

Reduce standard recipe temperature by 25 °F [15 °C] for Convection Bake. Temperatures have

been reduced in this chart.

CONVECTION BAKE CHART

FOOD ITEM RACK

POSITION

TEMP. °F [°C]

(PREHEATED OVEN)

TIME (MIN)

CAKE

Cupcakes 2 325 [160] 16 - 18

Bundt Cake 1 325 [160] 37 - 43

Angel Food 1 325 [160] 35 - 39

PIE

2 crust, fresh, 9” 2 350 - 400 [175 - 205] 35 - 45

2 crust, frozen fruit,

9”

2 350 [175] 68 - 78

Sugar 2 325 - 350 [160 - 175] 6 - 9

Chocolate Chip 2 325 - 350 [160 - 175] 8 - 13

Brownies 2 325 [160] 29 - 36

BREADS

Yeast bread loaf, 9x5 2 350 [175] 18 - 22

Yeast rolls 2 350 - 375 [175 - 190] 12 - 15

Biscuits 2 375 [190] 6 - 8

Muffins 2 400 [205] 13 - 16

PIZZA

Frozen 2 375 - 425 [190 - 220] 23 - 26

Fresh 2 450 [232] 15 - 18

This chart is a guide. Follow recipe or package directions and reduce temperatures

appropriately.

CONVECTION ROAST TIPS AND TECHNIQUES

• Do not preheat for Convection Roast.

• Roast in a low-sided, uncovered pan.

• When roasting whole chickens or turkey, tuck wings behind back and loosely tie legs with

kitchen string.

• Use the 2-piece broiler pan for roasting uncovered.

• Use the probe or a meat thermometer to determine the internal doneness on “END”

temperature (see cooking chart).

• Double-check the internal temperature of meat or poultry by inserting meat thermometer

into another position.

• Large birds may also need to be covered with foil (and pan roasted) during a portion of the

roasting time to prevent overbrowning.

• The minimum safe temperature for stuffing in poultry is 165°F [75°C].

BAKE TIPS AND TECHNIQUES