US CA
20
Cooking guidelines
The recommendations in the following charts are guidelines. A lot of factors affect the exact time and temperature required for baking, roasting and broiling. Follow the instructions in your recipe or on packaging and be prepared to adjust the oven settings and cooktimes to achieve the best possible results for you.
This chart will help you to match your cooking requirements to the most appropriate cooking |
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mode. Note: | Recommended method |
| Alternative method |
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Baking |
| TRUE CONV | CONV BAKE | BAKE | CONV PASTRY | PASTRY BAKE | ROAST | BROIL | MAXI BROIL | CONV BROIL |
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Bread (rolls) |
| one shelf |
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| two shelves |
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Bread (loaf) |
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Biscuits/Muffins/Sugar cookies | one shelf |
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two shelves |
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Cup cakes/Small cakes | one shelf |
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two shelves |
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Layer cake (8”/20cm or 9” /23cm | one shelf |
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round pans) |
| two shelves |
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Angel food cake
Pound cake
Layer cake (9”x13”/23x33cm pan)
Butter or chocolate cake
Rich fruit cake
Brownie (9”x13”/23x33cm pan)
Meringues
Fruit pie
Pumpkin pie
from scratch
frozen
English custard tart
Baked cheesecake
Crème caramel and Crème brulee (in ‘water bath’)
Pie crust
Quiche
Pizza
Lasagna
Casserole
Vegetables
Complete oven meal
