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Convection Bake
Table 4: Convection Baking Chart
Food
Cupcakes
Cake
Bundt Cake
Angel Food
2 Crust, fresh, 9"
Pie
2 Crust, frozen fruit, 9"
Sugar
Cookies
Chocolate Chip
Brownie
Yeast bread, loaf, 9x5
Yeast rolls
Breads
Quick bread, loaf, 8x4
Bisuits
Muffins
Frozen
Pizza
Fresh
*The convection bake temperature is 25°F less than recommended on packages or recipes. The tempera-
ture in this chart has been reduced 25°F.
**This chart is a guide. Actual times depend on the mixes or recipes baked. Follow recipe or package
directions and reduce temperature appropriately.
Convection baking uses some heat from the top
and a lot from the bottom elements as well as
heat circulated by the convection fan. The Con-
vection Bake mode is well-suited for baking large
quantities of food on multiple racks. It can be
used to prepare cookies, pies, cupcakes, past-
ries, breads, snack foods and appetizers among
other items. The benefits of Convection Baking
include: .
•
Slight decrease in cooking time
•
Three rack cooking (more even browning)
•
Higher Volume (yeast items rise higher)
•
Cook more items at once
Rack
Item
Position
For Best Results:
•
Reduce recipe temperature by 25° F. Refer to Convection Baking chart.
•
Place food in low-sided, uncovered pans such as cookie sheets without sides.
•
Center baking pans side to side on the oven rack.
o
Temp.* (
F)
(preheated oven)
3
325
2
325
1
325
2
350-400
2
350
3
325-350
3
325-350
3
325
2
350
3
350-375
2
325-350
3
350-375
3
400
3
375-425
3
400-425
Operation - Oven
Convection Bake
Time** (min)
17-19
37-43
35-39
45-55
68-78
6-11
8-13
29-36
18-22
12-15
45-55
11-15
15-19
23-26
12-15
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