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 | Cookie sheet | 2 & 4 | 375˚ F (190.6˚ C) | 7 | - 9 |
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| Yeast loaf | Loaf pan | 2 & 4 | 350˚ F (176.7˚ C) | 20 | - 25 |
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| Yeast rolls | Cookie sheet | 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 | Muffin tin | 2 & 4 | 350˚ F (176.7˚ C) | 12 | - 15 |
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| Corn muffins | Muffin tin | 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 us ing 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 burned on the | 1. Oven was too hot | 1. | Reduce temperature |
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sides or not done | 2. | Wrong pan 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. | Batter too thick | 1. | Follow recipe |
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| Add liquid |
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| 2. | Oven too hot | 2. | Reduce temperature |
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| 3. Wrong pan size | 3. Use recom. pan size |
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Cakes are not level | 1. | Batter uneven | 1. | Distribute batter even |
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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 brown on | 1. | Oven door opened | 1. | Use door window to |
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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. | Incorrect rack position | 3. | Use recom. rack position |
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| 4. | Wrong bake setting | 4. | Adjust to conventional |
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top | 2. | Oven not preheated | 2. | or convection setting |
| 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 brown on | 1. | Rack position too high | 1. | Use recom. rack position |
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| 3. Sides of pan too high | 3. Use proper pans |
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Cookies too flat | 1. | Hot cookie sheet | 1. | Allow sheet to cool |
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| between batches |
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Pies burned around | 1. | Oven too hot | 1. | Reduce temperature |
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edges | 2. | Too many pans used | 2. | Reduce no. 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. | Increase temperature |
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| 2. | Too many pans used | 2. | Reduce no. of pans |
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| 3. Oven not preheated | 3. Allow oven to preheat |
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26 | 27 |
