DCS WOU-130 - Page 24

22
US CA
Cooking guidelines
TRUECONV
Shelf
(single; multi) Temp °F Temp °C Time (min)
Baking
Bread
American sandwich loaf -
9”x5”/23x13cm loaf pan
3 350 175 40-50
Bread
wholewheat loaf
- 9”x5”/23x13cm loaf pan
3 375 190 35-45
Cornbread 4 425 215 22-28
Biscuits 4 425-450 215-230 10-12
Muffins, large 3 375 175 23-30
English scones 4 425-450 215-230 10-12
Sugar cookies
one shelf
4 375 175 6-10
two shelves
2 & 6 375 175 7-11
three shelves
2, 4 & 6 375 175 8-12
Cup cakes/Small
cakes
4 365 185 13-18
Layer cakes, yellow,
white & chocolate
(8”/20cm round pans)
one shelf
4 340-350 170-175 32-38
two shelves
4 & 6 340-350 170-175 32-38
Layer cake, yellow,
white & chocolate
(9”/23cm round pans)
one shelf
4 340-350 170-175 27-33
two shelves
4 & 6 340-350 170-175 27-33
Layer cake, yellow,
white & chocolate
(9”x13”/23x33cm
pan)
4 340-350 170-175 32-38
Fatless sponge cake 4 350 175 30-40
Pound cake
from scratch
2 325 160 70-80
mix
2 350 175 48-58
Brownie
(8”x8”/20x20cm pan)
from scratch
4 350 175 20-25
Angel food cake
(10”x4”/25x10cm
tube pan)
from scratch
1 325-350 160-175 50-60
mix
1 350 175 37-47
Meringues 4 250-270 120-130 60-70
Fruit pie (two-crust)
from scratch
2
425 then
375
215 then
190
20 then 25
frozen
2 375 190 45-65
Pizza
from scratch
4 425-450 215-230 10-15
frozen
4 375 175 18-25
Lasagna 4 350-375 175-190 40-50
Casserole 3 350-360 175-180 60-90
Vegetables 4 350-375 175-190 30-60