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O
O
VEN
PERATION
B
AKING
B
AKING
R
ECOMMENDATIONS
• Use tested recipes from reliable sources.
• Preheat the oven only when necessary.
For baked foods that rise and for richer
browning, a preheated oven is better.
Casseroles can be started in a cold oven.
Preheating takes from 8 to 13 minutes;
place food in oven after Oven Indicator
Light cycles off.
• Arrange oven racks before turning on
oven. Follow suggested rack positions
listed in the chart below.
• Allow about 2 inches of space between
the oven side walls and pans to allow
proper air circulation.
Product and Type
CAKES:
White
Chocolate
Angel Food
Pound Cake
Sheet Cake
PIES:
Two Crust -- Fruit, Fresh
Fruit, Frozen
One Crust -- Custard, Fresh
Pie Shell
COOKIES:
Chocolate Chip
Peanut Butter
Sugar
Brownies
BREADS,
Loaf
YEAST:
Rolls
BREADS,
Loaf, Nut, Fruit
QUICK:
Biscuits
Muffins
* For convection baking, turn on the Convect Switch.
**
The times are based on specific brands of mixes or recipes used. Actual times will depend on the ones you bake.
***
The convect temperature is 25
,
.
CONT
• When baking foods in more than one pan,
place them on opposite corners of the
rack. Stagger pans when baking on two
racks so that one pan does not shield
another unless shielding is intended. (See
diagram.)
Stagger Pans
• To conserve energy, avoid frequent or
prolonged door openings. At the end of
cooking, turn oven OFF before removing
food.
• Always test for doneness (fingertip, tooth-
pick, sides pulling away from pan). Do not
B
AKING
Pan Size
Rack Position
9" round
9" round
10" tube
9x5" loaf
9x13"
9"
9"
9"
9"
16" x 12"
16" x 12"
16" x 12"
9x13"
9x5" loaf
8x4" loaf
o
F lower than recommended on package or recipe.
C
HART
Convection Bake*
o
Temp(
F)
Preheated***
2
325
o
o
2
325
o
1
325-350
o
2
300
o
2
325
2
350
o
-400
o
o
o
2
350
-400
o
o
2
325
-375
o
2
425
2
325
o
-350
o
2
325
o
-350
o
o
o
2
325
-375
o
2
325
o
2
350
o
o
2
325
-375
2
325
o
-350
o
2
375
o
-400
o
o
o
2
375
-400
9
rely on time or brownness as the only
indicators.
• Use good quality baking pans and the size
recommended in the recipe. Cookie sheets
should be without sides and made of shiny
aluminum (especially important for con-
vection baking). The best size to use is 16"
x 12".
• Dull, dark, enameled or glass pans will
produce a brown, crisp crust. Shiny metal
pans produce a light, golden crust.
• Frozen pies in shiny aluminum pans should
be baked on a cookie sheet on rack 2 or be
removed to a dull or glass pan.
• If edge of pie crust browns too quickly, fold
a strip of foil around rim of crust, covering
edge.
• Convection baking – set the oven tem-
perature 25°F lower than the recipe rec-
ommends. Times will be similar or a few
minutes less than the recipe directions.
Conventional Bake
o
Temp(
F)
Time**
Preheated
25-30
350
o
o
25-30
350
o
28-40
350-375
o
60-65
325
o
33-38
350
50-60
375
o
-425
o
o
o
50-60
375
-425
o
o
35-45
350
-400
o
6-8
450
8-11
350
o
-375
o
6-8
350
o
-375
o
o
o
6-8
350
-400
o
20-26
350
o
14-16
375
o
o
10-13
350
-400
40-55
350
o
-375
o
7-11
400
o
-425
o
o
o
14-19
400
-425
Time**
30-35
30-35
30-42
65-70
30-40
50-60
60-70
45-60
7-9
9-12
7-10
7-10
25-31
15-18
12-15
45-60
8-15
15-22
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