Maytag T2 warranty Baking Chart, Cooking Chart for Convenience Foods

NOTES . . .

•Press the BAKE or CONVECT BAKE pad to recall the preselected temperature during preheat.

•To change oven temperature during cooking, press the appropriate BAKE or CONVECT BAKE pad and the appropriate number pads for the desired oven tempera- ture.

•If more than 30 seconds elapse between pressing a function pad and pressing a number pad, the display will return to the previous display.

•As a general rule, when convection baking (select models), set the oven temperature 25°F lower than the conventional recipe or prepared mix directions. Baking time will be the same to a few minutes less than directions. (See Baking Chart next column.)

•When convection roasting (select models), roasting times are generally 25-30% less. (Maintain conven- tional roasting temperatures.)

•See roasting chart in“Cooking Made Simple” booklet for recommended roasting temperature and times, and additional baking and convection cooking tips.

•You may find that the cooking times and temperatures vary slightly from your old oven. This is normal. Every oven has its own characteristics.

•During some extended oven cooking operations, you may hear a “popping” sound when the oven burner cycles. This is normal.

•The convection fan (select models) turns on five minutes after the oven comes on. This is normal.

Convection Cooking of Frozen Convenience Foods (select models)

•Preheating the oven is not necessary.

•Follow package recommendations for oven tempera- ture, foil covering and the use of cookie sheets. Cooking times will be similar. (See chart above right for some exceptions.)

•Most foods are cooked on rack position #3.

•For multiple rack cooking with convection, use racks #2 and 4 or #1, 3 and 5. Pizzas should be placed on cookie sheets.

Cooking Chart for Convenience Foods

		Convect Bake
		Oven Not Preheated
Frozen	Rack	Temp. ° F
Convenience Foods	Position		Minutes *
Fish Sticks	3	400°	13-18
French Fries	3	450°	15-25
Pizza	3	400°	13-18

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

Baking Chart

		Convect Bake		Conventional Bake
		(select models)
	Rack	Preheated		Preheated
Product & Type	Position	(°F)**	Min.*	(°F)	Min.*
Cake		325°		350°
Layer - 9", 2 Pans	3		20-25		28-33
Sheet - 9x13"	3	325°	26-30	350°	30-40
Angel Food -Tube	2	350°	28-40	375°	30-42
Pie
Two Crust, - 9"		350°-400°		375°-425°
Fruit, Fresh	3		45-60		45-60
One Crust - 9"		325°-375°		350°-400°
Custard, Fresh	1		35-45		45-60
Cookies		325°-350°		350°-375°
Chocolate Chip	3		6-10		8-12
Sugar	3	325°-375°	4-8	350-400°	7-11
Brownies - 9x13"	3	325°	20-26	350°	25-35
Breads - Yeast		350°		375°
Loaf - 9x5"	2		17-23		20-30
Rolls	3	350°-375°	7-12	375°-400°	9-16
Breads - Quick		325°-350°		350°-375°
Loaf - 8x4"	2		35-50		50-60
Biscuits	3	375°-400°	7-11	400°-425°	8-15
Muffins	3	350°-400°	15-20	375°-425°	15-25
Vegetables
Potatoes (med.)
Do not wrap in
foil, prick with		400°		425°
fork.	3		45-50		55-65
Squash	3	325°	45-55	350°	55-65

*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 recom- mended on package mix or recipe.

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