Assessments - 2, GPA: 4.5
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— Rare 4 to 41/2 Hrs. — Med. 4 Hrs. — Med. 3 Hrs. — Med. Well 3 Hrs. 45 to 60 Minutes COOKING HINTS Forced air convection cooking is faster than conventional oven cooking, and therefore overcooking is more common. Do not cook products faster than is practical for the best results. Since forced air convection supplies heat to the surface of the product, the thicker or more massive a product is for its type, the longer it will take to absorb enough heat to cook. The oven will cook or bake full or partial loads at standard recipe temperatures when the power level control is properly set. As with any oven, you may wish to use a temperature of up to 25°F (-4°C) higher or lower than the recipe for the particular product result that you prefer. When established, convection oven times and control settings should be noted on your recipe. SUGGESTED COOKING GUIDELINES Recommended temperatures, times and number of racks are intended as a guide only. Adjustments must be made to compensate for variations in recipes, ingredients, preparation and personal preference in product appearance. The oven does not require special recipes. Excellent results can be obtained from any good commercial recipe with reduced cooking times. – 19 – RECOMMENDED TEMPERATURES, TIMES AND NUMBER OF RACKS FOR BAKING PRODUCT TEMP. °F (°C) TIME IN MINUTES NO. OF RACKS Cakes Sheet Cakes 18 x 26 x 1" (45.7 x 66.0 x 2.5 cm) pan Scaled 41/2 to 6 lb (2 to 2.7 kg)/pan 325-360 (163-182) 20 to 23 5 Scaled 6 to 71/2 lb (2.7 to 3.4 kg)/pan Sheet Cakes 335-350 (168-177) 22 to 25 4 18 x 26 x 2" (45.7 x 66 x 5 cm) pan Scaled 10 to 12 lb (4.5-5.4 kg)/pan 300-325 (149-163) 25 to 35 4 Or, two 12 x 18 x 2" (30.5 x 45.7 x 5 cm) pans Scaled 5 to 6 lb (2.3 to 2.7 kg)/pan Angel or Sponge Cakes Sheet Pans 18 x 26 x 1" (45.7 x 66 x 2.5 cm) 300-325 (149-163) 25 to 35 3 Scaled 5 to 6 lb (2.3 to 2.7 kg)/pan 300-325 (149-163) 15 to 20 4 Loaf or Tube Pans 315-340 (157-171) 20 to 30 3-4 Cupcakes 350-400 (177-204) 6 to 12 4 Frozen Fruit Pies 350-375 (177-191) 30 to 45 4 3 Pumpkin or Custard Pies 300-350 (149-177) 30 to 45 4 Cobblers 3 12 x 18 x 2" (30.5 x 45.7 x 5 cm) or 350-400 (177-204) 30 to 45 4 12 x 20 x 21/2" (30.5 x 50 x 6.3 cm) 3 Meringue Pies 350-425 (177-218) 6 to 10 4 3 Fruit Turnovers 2 18 x 26 x 1" (45.7 x 66 x 2.5 cm) pans 350-375 (177-191) 15 to 25 5 4 NOTE: Pies and cobblers; fruit, custard and pumpkin pies in pie pans should be placed on 18 x 26 x 1" (45.7 x 66 x 2.5 cm) pans for baking. Cookies 3 Rolled or Pressed 350-400 (177-204) 6 to 12 5 4 3 Drop 350-400 (177-204) 6 to 15 5 4 3 Brownies 350 (177) 12 to 20 5 4 – 20 – RECOMMENDED TEMPERATURES, TIMES AND NO. OF RACKS FOR BAKING, Cont'd. RECOMMENDED TEMPERATURES, TIMES AND NO. OF RACKS FOR BAKING, Cont'd. TEMP. °F (°C) TIME IN MINUTES NO. OF RACKS Yeast Breads NOTE: Yeast breads should be fully proofed for best results. Rolls — 1 oz 350-400 (177-204) 5 to 10 4 3 11/2 to 21/2...
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