Baking
Convection Baking Chart
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| Food | Pan Size | Single Rack | Temp | Time | |
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| BREADS |
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| Biscuits | Cookiesheet | 2 & 4 | 375˚ F (190.6˚C) | 7 | - 9 |
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| Yeastloaf | Loaf pan | 2 & 4 | 350˚ F (176.7˚C) | 20 | - 25 |
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| Yeastrolls | Cookiesheet | 2 & 4 | 375˚ F (190.6˚C) | 11 | - 13 |
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| Nut bread | Loaf pan | 2 & 4 | 350˚ F (176.7˚C) | 20 | - 25 |
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| Cornbread | 8" x 8" | 2 & 4 | 375˚ F (190.6˚C) | 15 | - 20 |
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| Gingerbread | 8" x 8" | 2 & 4 | 325˚ F (162.8˚C) | 30 | - 35 |
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| Muffins | Muffintin | 2 & 4 | 350˚ F (176.7˚C) | 12 | - 15 |
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| Corn muffins | Muffintin | 2 & 4 | 350˚ F (176.7˚C) | 0 - 12 | |
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| CAKES |
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| Angel food | Tube pan | 3 or 4 | 325˚ F (162.8˚C) | 30 | - 35 |
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| Bundt | Tube pan | 3 or 4 | 325˚ F (162.8˚C) | 35 | - 40 |
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| Cupcakes | Muffin pan | 2 & 4 | 325˚ F (162.8˚C) | 15 | - 17 |
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| Layer, sheet | 13" x 9" | 2 & 4 | 325˚ F (162.8˚C) | 30 | - 32 |
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| Layer, two | 9" round | 2 & 4 | 325˚ F (162.8˚C) | 25 | - 30 |
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| Pound | Loaf pan | 2 & 4 | 325˚ F (162.8˚C) | 5 - 50 | |
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| COOKIES |
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| Brownies | 13" x 9" | 2 & 4 | 325˚ F (162.8˚C) | 20 | |
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| Choc. chip | Cookiesheet | 2,3,& 4 | 350˚ F (176.7˚C) | 7 | |
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| Sugar | Cookiesheet | 2,3,& 4 | 325˚ F (162.8˚C) | ||
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| PASTRY |
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| Cream puffs | Cookiesheet | 2 & 4 | 375˚ F (190.6˚C) | 4 - 27 | |
Operation |
| PIES |
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| Crust, unfilled | 9" round | 2 & 4 | 400˚ F (204.4˚C) | 7 | - 9 | |
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| Crust, filled | 9" round | 2 & 4 | 350˚ F (176.7˚C) | 50 | - 55 |
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| Lemon meringue | 9" round | 2 & 4 | 325˚ F (162.8˚C) | 4 | - 5 |
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| Pumpkin | 9" round | 2 & 4 | 325˚ F (162.8˚C) | 35 | - 45 |
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| Custard | 6 - 4 oz cups | 2 & 4 | 325˚ F (162.8˚C) | 30 | - 35 |
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| ENTREES |
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| Egg rolls | Cookiesheet | 2 & 4 | 375˚ F (190.6˚C) | 8 - 10 | |
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| Fish sticks | Cookiesheet | 2 & 4 | 400˚ F (204.4˚C) | 13 | |
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| Lasagna, frz | Cookiesheet | 2 & 4 | 350˚ F (176.7˚C) | 60 | - 65 |
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| Pot pie | Cookiesheet | 2 & 4 | 375˚ F (190.6˚C) | 10 | - 12 |
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| Gr. peppers stuffed | 13" x 9" | 2 & 4 | 350˚ F (176.7˚C) | 45 | - 50 |
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| Quiche | 9" round | 2 & 4 | 375˚ F (190.6˚C) | 20 | - 25 |
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| Pizza, 12" | Cookiesheet | 2 & 4 | 375˚ F (190.6˚C) | 10 | - 12 |
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| Mac. & cheese, frz | Cookie sheet | 3 or 4 | 350˚ F (176.7˚C) | 45 | - 50 |
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| VEGETABLES |
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| Baked potatoes | On rack | 3 or 4 | 350˚ F (176.7˚C) | 45 | - 50 |
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| Spinach souffle | 1 qt. casserole | 3 or 4 | 325˚ F (162.8˚C) | 35 | - 40 |
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| Squash | Cookiesheet | 3 or 4 | 350˚ F (176.7˚C) | 40 | - 45 |
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| French fries | Cookiesheet | 3 or 4 | 400˚ F (204.4˚C) | 10 | - 15 |
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Note: The above information is given as a guide only.
Solving Baking Problems
Baking problems can occur for many reasons. Check the chart below for the causes and remedies for the most common problems. It is important to remember that the temperature setting and cooking times you are accustomed to using with your previous oven may vary slightly from those required with this oven. If you find this to be true, it is necessary to adjust your recipes and cooking times accordingly.
Common Baking Problems/Remedies
Problems | Cause | Remedy |
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Cakes burnedon the | 1. Oven was too hot | 1. | Reducetemperature |
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sides or not done | 2. | Wrongpan size | 2. | Use recom.pan size |
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in center | 3. Too many pans | 3. Reduce no. of pans |
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Cakes crack on top | 1. | Battertoo thick | 1. | Followrecipe |
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| Add liquid |
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| 2. | Oven too hot | 2. | Reducetemperature |
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| 3. Wrong pan size | 3. Use recom. pan size |
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Cakes are not level | 1. | Batteruneven | 1. | Distributebattereven |
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| 2. | Oven or rack not level | 2. | Level oven or rack |
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| 3. Pan was warped | 3. Use proper pan |
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Food too brownon | 1. | Oven door opened | 1. | Use door windowto |
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bottom |
| too often |
| check food |
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| 2. | Dark pans being used | 2. | Use shiny pans |
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| 3. | Incorrectrack position | 3. | Use recom.rack position |
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| 4. | Wrongbake setting | 4. | Adjustto conventional |
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top | 2. | Oven not preheated | 2. | or convectionsetting |
| Operation |
Allow oven to preheat |
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| as needed |
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| 5. Pan too large | 5. Use proper pan |
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Food too brownon | 1. | Rack positiontoo high | 1. | Use recom.rack position |
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| 3. Sides of pan too high | 3. Use proper pans |
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Cookiestoo flat | 1. | Hot cookiesheet | 1. | Allow sheet to cool |
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Pies burnedaround | 1. | Oven too hot | 1. | Reducetemperature |
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edges | 2. | Toomany pans used | 2. | Reduceno. of pans |
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| 3. Oven not preheated | 3. Allow oven to preheat |
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Pies too light on top | 1. | Oven not hot enough | 1. | Increasetemperature |
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| 2. | Toomany pans used | 2. | Reduceno. of pans |
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| 3. Oven not preheated | 3. Allow oven to preheat |
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24 | 25 |
