DCS WOU-130, WOUD-230 manual Conv Bake, Cooking guidelines, Shelf, Temp F, Temp C, Time min, Baking

Cooking guidelines

23

US CA

CONV BAKE		Shelf
		(single; multi)	Temp °F	Temp °C	Time (min)
Baking
Bread	American sandwich loaf -	2	325-350	170-175	35-50
	9”x5”/23x13cm loaf pan
Bread	wholewheat loaf	2 or 3	350-375	180-190	30-45
	- 9”x5”/23x13cm loaf pan
Cornbread		4	400-425	210-215	20-25
Biscuits		4	400-425	210-215	8-10
Muffins, large		3	375	175	20-25
English scones		4	400-425	210-215	8-12
Sugar cookies		4	375	175	6-10
Cup cakes/Small		4	365	185	13-18
cakes
Layer cakes, yellow,	one shelf	4	340	170	32-38
white & chocolate
(8”/20cm round	two shelves	4 & 6	340	170	32-38
pans)
Layer cake, yellow,	one shelf	4	340	170	27-33
white & chocolate
(9”/23cm round	two shelves	4 & 6	340	170	27-33
pans)
Layer cake, yellow,
white & chocolate		4	340	170	32-38
(9”x13”/23x33cm
pan)
Fatless sponge cake		4	325-350	160-175	30-40
Pound cake	from scratch	2	325	160	60-75
	mix	2	325-350	160-175	48-58
Brownie
(8”x8”/20x20cm		4	325-350	160-175	20-25
pan)
Meringues		2	250	120	60
Fruit pie (two-crust)	from scratch	2	400 then	200 then	20 then 25
			350	175
	frozen	2	350	175	45-65
Pizza	from scratch	4	425	215	10-12
	frozen	4	375	175	18-20
Lasagna		4	350-375	175-190	35-40
Casserole		3	350	175	60-90
Vegetables		3 or 4	350-375	175-190	30-50