DCS WOU-130 - Page 25

23
US CA
Cooking guidelines
CONV BAKE
Shelf
(single; multi) Temp °F Temp °C Time (min)
Baking
Bread
American sandwich loaf -
9”x5”/23x13cm loaf pan
2 325-350 170-175 35-50
Bread
wholewheat loaf
- 9”x5”/23x13cm loaf pan
2 or 3 350-375 180-190 30-45
Cornbread 4 400-425 210-215 20-25
Biscuits 4 400-425 210-215 8-10
Muffins, large 3 375 175 20-25
English scones 4 400-425 210-215 8-12
Sugar cookies 4 375 175 6-10
Cup cakes/Small
cakes
4 365 185 13-18
Layer cakes, yellow,
white & chocolate
(8”/20cm round
pans)
one shelf
4 340 170 32-38
two shelves
4 & 6 340 170 32-38
Layer cake, yellow,
white & chocolate
(9”/23cm round
pans)
one shelf
4 340 170 27-33
two shelves
4 & 6 340 170 27-33
Layer cake, yellow,
white & chocolate
(9”x13”/23x33cm
pan)
4 340 170 32-38
Fatless sponge cake 4 325-350 160-175 30-40
Pound cake
from scratch
2 325 160 60-75
mix
2 325-350 160-175 48-58
Brownie
(8”x8”/20x20cm
pan)
4 325-350 160-175 20-25
Meringues 2 250 120 60
Fruit pie (two-crust)
from scratch
2
400 then
350
200 then
175
20 then 25
frozen
2 350 175 45-65
Pizza
from scratch
4 425 215 10-12
frozen
4 375 175 18-20
Lasagna 4 350-375 175-190 35-40
Casserole 3 350 175 60-90
Vegetables 3 or 4 350-375 175-190 30-50