![CONVECTION BAKING GUIDELINES](/images/new-backgrounds/83764/8376449x1.webp)
CONVECTION BAKING GUIDELINES
1.Always use the metal rack when convection baking. Place food directly on rack or place in metal tray and then place tray on rack. (See page 15.)
2.Aluminum pans conduct heat quickly. For most convection baking, light, shiny finishes give best results because they prevent overbrowning in the time it takes to cook the center areas. Pans with dull
3.Dark or
4.Preheating the oven is recommended when baking foods by convection.
5.To prevent uneven heating and save energy, open the oven door to check food as little as possible.
Food
Breads
Cakes
Cookies
Fruits,
Other
Desserts
Refrigerated Biscuits
Corn Bread
Muffins
Popovers
Nut Bread or Fruit Bread
Yeast Bread
Plain or Sweet Rolls Devil'sFood Fudge brownies Coffee Cake
Cup Cakes
Fruit Cake (loaf)
Gingerbread
Butter Cakes, Cake Mixes
9x13a Tube Cake Pound Cake
Chocolate Chip
Sugar
Baked Apples or Pears Bread Pudding
Cream Puffs
Meringue Shells
Oven Temp. | Time, Min. | |
375°F | 11 to14 | |
350°F | 35 | to 40 |
425OF | 18 to 22 | |
325°F | 45 | to 55 |
325°F | 60 | to 70 |
375°F | 16 to 23 | |
350°F | 13 to 16 | |
350°F | 35 | to 40 |
350°F | 26 | to 30 |
325°F | 30 | to 35 |
325°F | 20 | to 25 |
275OF | 90 to 100 | |
300°F | 25 | to 30 |
325°F | 35 | to 45 |
325°F | 35 | to 45 |
325°F | 30 | to 40 |
325°F | 45 | to 55 |
350°F | 11 to14 | |
350°F | 11 to14 | |
350°F | 35 | to 40 |
300°F | 35 | to 40 |
400°F | 30 | to 35 |
300°F | 30 | to 35 |
Comments
Allow additional time for large biscuits.
Remove from pans immediately and cool slightly on wire rack.
Pierce each popover with a fork after removing from oven to allow steam to escape.
Interiors will be moist and tender.
Lightly grease baking sheet.
Place cake pan on rack.
Bake 2 layers of brownies at a time.
Interior will be moist and tender.
Turn end for end half way through baking. Grease and flour pan.
Cool in pan 10 minutes before inverting on wire rack.
Place metal tray on rack. Allow extra time for frozen cookie dough.
Place metal tray on rack.
Bake in cookware with shallow sides.
Pudding is done when knife inserted near center comes out clean.
Puncture puffs twice with toothpick to release steam after 25 minutes of baking time.
When done, turn oven off and let shells stand in oven 1 hour to dry.
Notes:
•The oven temperature indicated in the chart above is recommended over the package instruction temperature.
•The baking time in the chart above is only a guideline for your reference. You need to adjust time according to the food condition or your preference. Check doneness at the minimum time.
25