Jenn-Air W30400 manual Chart, 1Baking

1Baking	Chart		1
Note: For Conventional Bake use the Bake Pad.							11.			1
					T
								Conventional
								Bake
Product			Pan	Rack		Temp. (OF)		Temp. (OF)
and Type			Size	Position+		beheated-	Time* l	Preheated	Time”
CAKE
Yellow - 2 layers			9”	30 or 3		325”	22-30	350”	28-33
White - 2 layers			9	30or3		325”	22-30	350”	25-30
Chocolate	- 2 layer		9”	30 or 3		325”	25-30	350”	30-35
Angel Food			tube	20 or 2		350”	30-35	375”	30-40
Pound Cake			3x5 loai	2		300”	50-60	325”	55-65
Cupcakes			2 pans	20 & 4		325”	15-20	350”	15-25
Sheet Cake			9x13”	3or30		325”	26-31	350”	30-40
PIES
Two Crust
Fruit, fresh			9”	30		350”-400”	45-60	375”-425”	45-60
Fruit, frozen			9”	.2		350”-400”	40-65	375”-425”	40-65
One Crust			.. 9”
Custard,	fresh	*		1		325”-375”	40-50	350”-400”	40-60
Meringue			- 9’	30		325”-375”	7-l 1	350”-400”	8-12
Pie Shell			9”	2		425’	7-1 i	450”	8-12
COOKIES
Chocolate	Chip	*’		30 or 3		325°13500	6-10	350”-375”	7-11
Peanut Butter		:		30 or 3		325”-350”	6-10	350”-375”	7-11
Sugar		j-	t.	3d or 3		325”-375O	6-l 0	350”-400”	7-11
t--			9x13	30		325”	20-26	350”	25-31
Loaf			3x5 loal	ior20.		350”	17-23	375”	18-28
Rolls				30		350”-375”	9-14	375”-400”	12-15
BREADS,	QUICK
Loaf, Nut, Fruit			3x4 loal	20	; 1	32&O-350’	40-55	350”-375”	50-65.
Gingerbread			9x9”	30.		: 325”	22-28	350”	25-35
Cornbread			8x8”	30	‘-	375O-425”	13-28	400”-450”	15-30
Cornbread	Muffins		._ .I.	:..30 .i		3500-375”	8-15	375”-400”	1q-20
Biscuits			. .-‘&,:	3 or 30’~		375”1400”	7-17	400”-425”	8-15
Muffins				30		350°-4000	15-20	375O-425”	15-25

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lAn “0”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.

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

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