Bake and convection chart – Thermador SMW272 User Manual
Page 42
SMW Oven Care and Use Manual
Lower Oven Operation
Page 40
Bake and Convection Chart
For browner, flakier pie crusts:
•
Use a dark metal pie pan, or
•
Use a shiny aluminum pie pan placed on a small
cookie sheet pre-heated in the oven
Scratch pies based on 9" diameter aluminum pie pan
FOOD ITEM
RACK LEVEL
BAKE
CONVECTION
Bake | Convection
Temperature / Time
Temperature / Time
Pies
2 Crust Fruit
1
1
425
°
F (218ºC)
400
°
F (204ºC)
Scratch
35 to 50 min*
40 to 50 min.
Frozen
1
1
Follow package
25
°
F (14ºC) lower than
directions
package directions
Custard Type
2
2
425
°
F (218ºC)
400
°
F (204ºC)
Pumpkin
15 minutes,
15 min.
Scratch
then 350
°
F (177ºC)
then 325
°
F (163ºC)
345 to 50 min.
5 to 40 min.
Frozen
2
2
Follow package
50
°
F (28ºC) lower than
directions
package directions
Meringue (top)
2
2
350
°
F (177ºC)
325
°
F (163ºC)
20 to 25 min.
20 to 25 min.
Nut Pies
2
2
375
°
F (190ºC)
350
°
F (177ºC)
45 to 50 min.
35 to 45 min.
Pie Crusts
Graham Cracker
375
°
F (190ºC)
350
°
F (177ºC)
2
2
8 to 10 min.
10 to 12 min.
Pastry – Scratch
450
°
F (246ºC)
425
°
F (218ºC)
12
3
0 to 12 min.
8 to 10 min.
Pastry –
Refrigerated
2
3
450
°
F (232ºC)
425ºF (218ºC)
9 to 11 min.
8 to 10 min.
Pastry – Frozen
2
3
Follow package
375
°
F (190ºC)
directions