TMIO PS302SS00 - Manual (Page 34)

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
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
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