Operation
Baking
TRU CONV (TruConvec™)
The rear element only operates |
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at full power. There is no direct |
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heat from the bottom or top |
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elements. The motorized fan in |
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the rear of the oven circulates |
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air in the oven cavity for even |
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heating. Use this setting for |
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foods that require gentle |
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cooking such as pastries, | TruConvec™ |
souffles, yeast breads, quick |
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breads and cakes. Breads, cookies, and other baked goods come out evenly textured with golden crusts. No special bakeware is required. Use this function for single rack baking, multiple rack baking, roasting, and preparation of complete meals. This setting is also recommended when baking large quantities of baked goods at one time.
Baking Tips
•Make sure the oven racks are in the desired positions before turning the oven on.
•DO NOT open the oven door frequently during baking. If you must open the door, the best time is during the last quarter of the baking time.
•Bake to 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 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.
Baking Chart
Food | Pan Size | Single Rack | Temp | Time |
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Position | (min) |
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BREADS |
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Biscuits | Cookiesheet | 3 or 4 | 400˚ F (204.4˚C) | 8 - 10 |
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Yeast loaf | Loaf pan | 3 or 4 | 375˚ F (190.6˚C) | 30 - 35 |
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Yeast rolls | Cookie sheet | 3 or 4 | 400˚ F (204.4˚C) | 12 - 15 |
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Nut bread | Loaf pan | 3 or 4 | 375˚ F (190.6˚C) | 30 - 35 |
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Cornbread | 8" x 8" | 3 or 4 | 400˚ F (204.4˚C) | 20 - 25 |
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Gingerbread | 8" x 8" | 3 or 4 | 350˚ F (176.7˚C) | 35 - 40 |
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Muffins | Muffin tin | 3 or 4 | 375˚ F (190.6˚C) | 15 - 20 |
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Corn muffins | Muffin tin | 3 or 4 | 375˚ F (190.6˚C) | 15 - 20 |
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CAKES |
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Angel food | Tube pan | 3 or 4 | 375˚ F (190.6˚C) | 35 - 45 |
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Bundt | Tube pan | 3 or 4 | 350˚ F (176.7˚C) | 45 - 55 |
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Cupcakes | Muffin pan | 3 or 4 | 350˚ F (176.7˚C) | 16 - 20 |
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Layer,sheet | 13" x 9" | 3 or 4 | 350˚ F (176.7˚C) | 40 - 50 |
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Layer,two | 9" round | 3 or 4 | 350˚ F (176.7˚C) | 30 - 35 |
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Pound | Loaf pan | 3 or 4 | 350˚ F (176.7˚C) | 60 - 65 |
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COOKIES |
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Brownies | 13" x 9" | 3 or 4 | 350˚ F (176.7˚C) | 25 - 30 |
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Choc. chip | Cookie sheet | 3 or 4 | 375˚ F (190.6˚C) | 12 - 15 |
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Sugar | Cookie sheet | 3 or 4 | 350˚ F (176.7˚C) | 10 - 12 |
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PASTRY |
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Cream puffs | Cookie sheet | 3 or 4 | 400˚ F (204.4˚C) | 30 - 35 |
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PIES |
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Crust, unfilled | 9" round | 3 or 4 | 425˚ F (218.3˚C) | 10 - 12 |
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Crust, filled | 9" round | 3 or 4 | 375˚ F (190.6˚C) | 55 - 60 |
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Lemon meringue | 9" round | 3 or 4 | 350˚ F (176.7˚C) | 12 - 15 |
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Pumpkin | 9" round | 3 or 4 | 350˚ F (176.7˚C) | 40 - 45 |
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Custard | 6 - 4 oz cups | 3 or 4 | 350˚ F (176.7˚C) | 35 - 40 |
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ENTREES |
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Egg rolls | Cookie sheet | 3 or 4 | 400˚ F (204.4˚C) | 12 - 15 |
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Fish sticks | Cookie sheet | 3 or 4 | 425˚ F (218.3˚C) | 18 - 21 |
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Lasagna, frz | Cookie sheet | 3 or 4 | 375˚ F (190.6˚C) | 65 - 70 |
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Pot pie | Cookie sheet | 3 or 4 | 400˚ F (204.4˚C) | 35 - 40 |
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Gr.peppers stuffed | 13" x 9" | 3 or 4 | 375˚ F (190.6˚C) | 65 - 70 |
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Quiche | 9" round | 3 or 4 | 400˚ F (204.4˚C) | 25 - 30 |
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Pizza, 12" | Cookie sheet | 3 or 4 | 400˚ F (204.4˚C) | 15 - 20 |
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Mac. & cheese, frz | Cookie sheet | 3 or 4 | 375˚ F (190.6˚C) | 60 - 65 |
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VEGETABLES |
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Baked potatoes | On rack | 3 or 4 | 375˚ F (190.6˚C) | 60 - 65 |
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Spinach souffle | 1 qt. casserole | 3 or 4 | 350˚ F (176.7˚C) | 45 - 50 |
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Squash | Cookie sheet | 3 or 4 | 375˚ F (190.6˚C) | 50 - 55 |
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French fries | Cookie sheet | 3 or 4 | 425˚ F (218.3˚C) | 15 - 20 |
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Note: The above information is given as a guide only.
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