SMW Oven Care and Use Manual | Lower Oven Operation |
Bake and Convection Chart
FOOD ITEM
RACK LEVEL | BAKE |
Bake Convection | Temperature / Time |
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CONVECTION Temperature / Time
Pies |
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| 425°F (218ºC) | 400°F (204ºC) |
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2 Crust Fruit | 1 | 1 |
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| ||
Scratch |
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| 35 to 50 min* | 40 to 50 min. |
|
Frozen | 1 | 1 |
| Follow package | 25°F (14ºC) lower than |
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| directions | package directions |
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Custard Type | 2 | 2 |
| 425°F (218ºC) | 400°F (204ºC) |
|
Pumpkin |
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| 15 minutes, | 15 min. |
|
Scratch |
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| then 350°F (177ºC) | then 325°F (163ºC) |
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| 345 to 50 min. | 5 to 40 min. |
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Frozen | 2 | 2 |
| Follow package | 50°F (28ºC) lower than |
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| directions | package directions |
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Meringue (top) | 2 | 2 |
| 350°F (177ºC) | 325°F (163ºC) |
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| 20 to 25 min. | 20 to 25 min. |
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Nut Pies | 2 | 2 |
| 375°F (190ºC) | 350°F (177ºC) |
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| 45 to 50 min. | 35 to 45 min. |
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Pie Crusts |
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| 375°F (190ºC) | 350°F (177ºC) |
|
Graham Cracker |
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| 2 | 2 |
| 8 to 10 min. | 10 to 12 min. |
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Pastry – Scratch |
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| 450°F (246ºC) | 425°F (218ºC) |
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| 12 | 3 |
| 0 to 12 min. | 8 to 10 min. |
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Pastry – |
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| 450°F (232ºC) |
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Refrigerated | 2 | 3 |
| 425ºF (218ºC) |
| |
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| 9 to 11 min. | 8 to 10 min. |
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Pastry – Frozen | 2 | 3 |
| Follow package | 375°F (190ºC) |
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| directions |
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Scratch pies based on 9" diameter aluminum pie pan |
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For browner, flakier pie crusts:
•Use a dark metal pie pan, or
•Use a shiny aluminum pie pan placed on a small cookie sheet
Page 40
