18
Baking Chart
* For Multiple Rack Baking, see page 17.
** The times given are based on specific brands of mixes or recipes tested.
Actural times will depend on the ones you bake.
*** Convection bake temperatures can be lowered approximately 25˚F on package mix or
recipes to achieve radiant bake time results.
Product and Type
Pan
Size
Rack*
Position
Temp. (˚F)
Preheated
Convection
Time**
Radiant
Bake
Time**
CAKE
Yellow-2 layers 9” 2 or 3 350˚ 22-26 30-35
White-2 layers 9” 2 or 3 350˚ 18-24 25-30
Chocolate-2 layers 9” 2 or 3 350˚ 22-26 30-35
Bundt tube 2 350˚ 30-34 35-45
Angel Food tube 2 375˚ 21-23 30-40
Pound Cake loaf 2 325˚ 30-37 40-50
Snacking Cake 8x8” 2 375˚ 19-22 30-35
Cupcakes 3 350˚ 12-15 15-20
Sheet Cake 15x10” 3 350˚ 16-19 20-25
PIES
Two Crust
Fruit, fresh 9” 2 400˚-425˚ 26-33 35-55
Fruit, frozen 9” 1 400˚-425˚ 33-41 45-60
One Crust
Custard, fresh 9” 3 350˚ 33-38 35-40
Custard, frozen 9” 1 375˚ 38 60-65
Pie Shell 9” 2 425˚-450˚ 8-12 8-12
COOKIES
Chocolate Chip 3 350˚-375˚ 6-9 8-12
Peanut Butter 3 350˚-375˚ 6-9 8-12
Sugar 3 350˚-375˚ 6-9 8-12
Brownies 8x8” 2 350˚ 22-30 30-40
BREADS, YEAST
Loaf loaf 2 375˚ 19-22 30-40
Rolls 3 375˚-400˚ 8-12 15-20
BREADS, QUICK
Loaf, Nut, Fruit loaf 2 350˚ 45-56 60-75
Gingerbread 9x9” 2 350˚ 30 40
Cornbread 8x8” 2 400˚-450˚ 12-30 15-30
Cornbread Muffins 3 400˚ 8-12 10-20
Biscuits 3 400˚-425˚ 8-15 10-20
Muffins 3 400˚ 12-22 15-25
To Next Page
Loading...
