COOKING
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.
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 |
| OVEN TEMP. | TIME, MIN. | COMMENTS |
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Breads | Refrigerated Biscuits | 375°F | 11 to 14 | Allow additional time for large biscuits. |
| Corn Bread | 350°F | 35 to 40 |
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| Muffins | 425°F | 18 to 22 | Remove from pans immediately and cool |
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| slightly on wire rack. |
| Popovers | 325°F | 45 to 55 | Pierce each popover with a fork after removing |
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| from oven to allow steam to escape. |
| Nut Bread or Fruit | 325°F | 60 to 70 | Interiors will be moist and tender. |
| Bread |
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| Yeast Bread | 375°F | 16 to 23 |
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| Plain or Sweet Rolls | 350°F | 13 to 16 | Lightly grease baking sheet. |
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Cakes | Devil’s Food | 350°F | 35 to 40 | Place cake pan on rack. |
| Fudge brownies | 350°F | 26 to 30 | Bake 2 layers of brownies at a time. |
| Coffee Cake | 325°F | 30 to 35 |
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| Cup Cakes | 325°F | 20 to 25 |
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| Fruit Cake (loaf) | 275°F | 90 to 100 | Interior will be moist and tender. |
| Gingerbread | 300°F | 25 to 30 |
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| Butter Cakes, Cake | 325°F | 35 to 45 |
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| Mixes |
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| 9 x 13a | 325°F | 35 to 45 | Turn end for end half way through baking. |
| Tube Cake | 325°F | 30 to 40 | Grease and flour pan. |
| Pound Cake | 325°F | 45 to 55 | Cool in pan 10 minutes before inverting on |
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| wire rack. |
Cookies | Chocolate Chip | 350°F | 11 to 14 | Place metal tray on rack. Allow extra time for |
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| frozen cookie dough. |
| Sugar | 350°F | 11 to 14 | Place metal tray on rack. |
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Fruits, | Baked Apples or Pears | 350°F | 35 to 40 | Bake in cookware with shallow sides. |
Other | Bread Pudding | 300°F | 35 to 40 | Pudding is done when knife inserted near |
Desserts |
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| center comes out clean. |
| Cream Puffs | 400°F | 30 to 35 | Puncture puffs twice with toothpick to release |
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| steam after 25 minutes of baking time. |
| Meringue Shells | 300°F | 30 to 35 | When done, turn oven off and let shells stand |
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| in oven 1 hour to dry. |
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Notes: |
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•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.
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