TMIO PS302SS00 Benutzerhandbuch
Bake Chart
FOOD ITEM
OVEN TEMPERATURE
COOK TIME
ºF
ºC
Breads
White
425
218
25 - 30 min
Whole Wheat
375
191
40 min
Whole Grain
350
177
40 min
Cornbread
400
204
20 - 25 min
Biscuits
425
218
10 - 12 min
Rolls
350
177
15 - 20 min
Muffins
Apple
375
191
20 - 25 min
Blueberry
400
204
15 - 17 min
Banana Nut
350
177
20 min
Bran
350
177
20 - 25 min
Crust
Pie
425
218
15 - 18 min
Cookies
Sugar
350
177
12 - 14 min
Drop
375
191
8 - 10 min
Oatmeal Raisin
350
177
9 - 10 min
Chocolate Chip
375
191
8 - 10 min
Cakes
Angel Food
350
177
50 - 60 min
Coffee
350
177
25 - 30 min
Dump
350
177
40 min
Pound
350
177
45 - 55 min
Sour Cream Bundt
350
177
45 - 50 min
Desserts
Brownies
350
177
20 min
Bread Pudding
375
191
60 - 75 min
Creme Brulee
350
177
35 - 40 min
Custard
350
177
35 - 40 min
Convection
Follow these general guidelines for converting conventional to convection cooking:
1. Bake at the same temperature the conventional recipe recommends, but for approximately 25-30% less time, or
2. Bake for the amount of time the conventional recipe calls for, but reduce the oven temperature by approximately 25ºF.
3. If the original conventional recipe time is less than 15 minutes, keep the original bake time, but reduce the temperature by
1. Bake at the same temperature the conventional recipe recommends, but for approximately 25-30% less time, or
2. Bake for the amount of time the conventional recipe calls for, but reduce the oven temperature by approximately 25ºF.
3. If the original conventional recipe time is less than 15 minutes, keep the original bake time, but reduce the temperature by
approximately 25-30ºF.
4. Casseroles and high-sided pans are not recommended for convection cooking as they block the heat from circulating around the
food and prevent the oven from cooking efficiently.
COOKING CHARTS
31