Jenn-Air JJW9627 Baking Chart, Convection Bake, Conventional Bake, Product, and Type, Size, Cake

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			Baking Chart
				Convection Bake		Conventional Bake
				Preheated		Preheated
	Product	Pan	Rack	Temp.		Temp.
	and Type	Size	Position	(°F)**	Min.**	(°F)	Min.**
	Cake
	White -- 2 layer	9"	3o or 3	325°	20-30	350°	25-30
	Chocolate -- 2 layer	9”	3o or 3	325°	25-30	350°	30-35
	Angel Food	tube	2o or 2	350°	30-35	375°	30-40
	Pound Cake	9x5 loaf	2	300°	50-60	325°	55-65
	Cupcakes	2 pans	2o & 4	325°	15-20	350°	15-25
	Pie -- Two Crust,	9"	3o	350°-400°	45-60	375°-425°	45-60
	Fruit, Fresh
	Pie -- One Crust,	9"	1	325°-375°	40-50	350°-400°	40-60
	Custard, Fresh
	Cookies
	Chocolate Chip	3	3o or 3	325°-350°	6-10	350°-375°	7-11
	Sugar	3	3o or 3	325°-375°	6-10	350-400°	7-11
	Brownies	9x13"	3o	325°	20-26	350°	25-31
	Breads - Yeast
	Loaf	9x5"	1 or 2o	350°	17-23	375°	18-28
	Rolls		3o	350°-375°	9-14	375°-400°	12-15
	Breads - Quick
	Loaf	8x4"	2o	325°-350°	40-55	350°-375°	50-65
	Cornbread	8x8”	3o	375°-420°	13-28	400°-450°	15-30
	Biscuits		3 or 3o	375°-400°	7-11	400°-425°	8-15
	Muffins		3o	350°-400°	15-20	375°-425°	15-25
	Vegetables
	Potatoes (med.)
	Do not wrap in
	foil, prick with
	fork.		3o	400°	45-50	425°	55-65
	Squash	Casserole	3o	325°	45-55	350°	55-65

*An “o” after a rack number implies that the offset rack should be used.

**The times given are based on specific brands of mixes or recipes tested. Actual times will depend on the ones you bake.

***The Convect Bake temperature is 25° F lower than recommended on package mix or recipe.