DCS WOUD-230 manual Bake, Cooking guidelines, Us Ca, Shelf, single multi, Temp F, Temp C, Time min

US CA

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Cooking guidelines

BAKE		Shelf
		(single; multi)	Temp °F	Temp °C	Time (min)
Baking
Bread	American sandwich loaf -	2 or 3	350	175	40-50
	9”x5” /23x13cm loaf pan
Bread	wholewheat loaf	2 or 3	375	190	35-45
	- 9”x5” /23x13cm loaf pan
Cornbread		4	425	215	22-28
Biscuits		4	425-450	215-230	10-12
Muffins, large		3	375	175	23-30
English scones		4	425-450	215-230	10-12
Sugar cookies		4	375	175	6-10
Cup cakes/Small		4	365	185	15-20
cakes
Layer cakes, yellow,	one shelf	4	340-350	170-175	32-38
white & chocolate
(8”/20cm round	two shelves	4 & 6	340-350	170-175	32-38
pans)
Layer cake, yellow,	one shelf	4	340-350	170-175	27-33
white & chocolate
(9”/23cm round	two shelves	4 & 6	340-350	170-175	27-33
pans)
Layer cake, yellow,
white & chocolate		4	340-350	170-175	32-38
(9”x13”/23x33cm
pan)
Fatless sponge cake		4	350	175	30-40
Pound cake	from scratch	2	325	160	70-80
	mix	2	350	175	48-58
Rich fruit cake		4	275-300	135-150	3-6 hrs
Brownie
(8”x8”/20x20cm	from scratch	4	350	175	20-25
pan)
Angel food cake	from scratch	1	325-350	160-175	50-60
(10”x4”/25x10cm	mix	1	325-350	160-175	37-47
tube pan)
Meringues		2	250-270	120-130	60-70
Fruit pie (two-crust)	from scratch	2	425 then	215 then	20 then 25
			375	190
	frozen	2	375	190	45-65
Pizza	from scratch	4	425-450	215-230	10-15
	frozen	4	375	175	18-25
Lasagna		3 or 4	350-375	175-190	40-50
Casserole		3	350-360	175-180	60-90
Vegetables		3 or 4	350-375	175-190	30-60