Baking is cooking with heated air. Both upper and lower elements in the oven are used to heat the air but no fan is used to circulate
the heat.
Follow the recipe or convenience food directions for baking temperature, time and rack position. Baking time will vary with the
temperature of ingredients and the size, shape and finish of the baking utensil.
General Guidelines
• For best results, bake food on a single rack with at least 1”
- 1 ½” (2,5 - 3cm) space between utensils and oven walls.
• Use one rack when selecting the bake mode.
• Check for doneness at the minimum time.
• Use metal bake ware (with or without a non stick finish),
heatproof glass, glass-ceramic, pottery or other utensils
suitable for the oven.
• When using heatproof glass, reduce temperature by 25°F
(15°C) from recommended temperature.
• Use baking sheets with or without sides or jelly roll pans.
• Dark metal pans or nonstick coatings will cook faster with
more browning. Insulated bake ware will slightly lengthen
the cooking time for most foods.
• Do not use aluminum foil or disposable aluminum trays to
line any part of the oven. Foil is an excellent heat insulator
and heat will be trapped beneath it. This will alter the
cooking performance and can damage the finish of the
oven.
• Avoid using the opened door as a shelf to place pans.
• Tips for S
olving Baking Problems are found on Page 25.
BAKECHART - CO N VECTIO N CAVITY
(PREHEATEDOVEN)
CAKE
Cupcakes
2 350 (175) 19 - 22
BundtCake
AngelFood
PIE
2crust,fresh, 9"
2crust,frozenfruit, 9"
COOKIES
Sugar
2 350 - 375 (175 - 190) 8 - 10
ChocolateChip
Brownies
BREADS
Yeastbreadloaf, 9x5
Yeastrolls
Biscuits
2 375 - 400 (190 - 205) 7 - 9
Muffins
PIZZA
Frozen
Fresh
12 - Bake Tips and Techniques
EN
To Next Page
Loading...
