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Cooking guidelines
23
US CA
CONV BAKE | Shelf |
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(single; multi) | Temp °F | Temp °C | Time (min) | |||
Baking |
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Bread | American sandwich loaf - | 2 | ||||
| 9”x5”/23x13cm loaf pan |
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Bread | wholewheat loaf | 2 or 3 | ||||
- 9”x5”/23x13cm loaf pan | ||||||
Cornbread |
| 4 | ||||
Biscuits |
| 4 | ||||
Muffins, large |
| 3 | 375 | 175 | ||
English scones |
| 4 | ||||
Sugar cookies |
| 4 | 375 | 175 | ||
Cup cakes/Small |
| 4 | 365 | 185 | ||
cakes |
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Layer cakes, yellow, | one shelf | 4 | 340 | 170 | ||
white & chocolate |
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(8”/20cm round | two shelves | 4 & 6 | 340 | 170 | ||
pans) |
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Layer cake, yellow, | one shelf | 4 | 340 | 170 | ||
white & chocolate |
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(9”/23cm round | two shelves | 4 & 6 | 340 | 170 | ||
pans) |
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Layer cake, yellow, |
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white & chocolate |
| 4 | 340 | 170 | ||
(9”x13”/23x33cm |
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pan) |
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Fatless sponge cake |
| 4 | ||||
Pound cake | from scratch | 2 | 325 | 160 | ||
mix | 2 | |||||
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Brownie |
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(8”x8”/20x20cm |
| 4 | ||||
pan) |
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Meringues |
| 2 | 250 | 120 | 60 | |
Fruit pie | from scratch | 2 | 400 then | 200 then | 20 then 25 | |
350 | 175 | |||||
| frozen | 2 | 350 | 175 | ||
Pizza | from scratch | 4 | 425 | 215 | ||
frozen | 4 | 375 | 175 | |||
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Lasagna |
| 4 | ||||
Casserole |
| 3 | 350 | 175 | ||
Vegetables |
| 3 or 4 | ||||
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