Kenmore 721.80829 - Manual (Page 31)

CONVECTION BAKING GUIDELINES
1. Always use the metal rack when convection baking.
Place food directly on rack or place in metal tray
and then place tray on rack. (See page 15.)
2. Aluminum pans conduct heat quickly. For most
convection baking, light, shiny finishes give best
results because they prevent overbrowning in the
time it takes to cook the center areas. Pans with
dull (satin-finish) bottoms are recommended for
cake pans and pie pans for best bottom browning.
3. Dark or non-shiny finishes, glass, and pyroceram
absorb heat which may result in dry, crisp crusts.
4. Preheating the oven is recommended when baking
foods by convection.
5. To prevent uneven heating and save energy, open
the oven door to check food as little as possible.
Food Oven Temp. Time, Min. Comments
Breads Refrigerated Biscuits 375°F 11 to 14 Allow additional time for large biscuits.
Corn Bread 350°F 35 to 40
Muffins 425°F 18 to 22 Remove from pans immediately and cool
slightly on wire rack.
Popovers 325°F 45 to 55 Pierce each popover with a fork after
removing from oven to allow steam to
escape.
Nut Bread or Fruit
Bread 325°F 60 to 70 Interiors will be moist and tender.
Yeast Bread 375°F 16 to 23
Plain or Sweet Rolls 350°F 13 to 16 Lightly grease baking sheet.
Cakes Devil's Food 350°F 35 to 40 Place cake pan on rack.
Fudge brownies 350°F 26 to 30 Bake 2 layers of brownies at a time.
Coffee Cake 325°F 30 to 35
Cup Cakes 325°F 20 to 25
Fruit Cake (loaf) 275“F 90 to 100 Interior will be moist and tender.
Gingerbread 300°F 25 to 30
Butter Cakes, Cake
Mixes
325°F 35 to 45
9x 13a 325“F 35 to 45 Turn end for end half way through baking.
Tube Cake 325°F 30 to 40 Grease and flour pan.
Pound Cake 325°F 45 to 55 Cool in pan 10 minutes before inverting on
wire rack.
Cookies Chocolate Chip 350°F 11 to 14 Place metal tray on rack. Allow extra time for
frozen cookie dough.
Sugar 350°F 11 to 14 Place metal tray on rack.
Fruits, Baked Apples or Pears 350°F 35 to 40 Bake in cookware with shallow sides.
Other
Desserts
Bread Pudding 300°F 35 to 40 Pudding is done when knife inserted near
center comes out clean.
Cream Puffs 400°F 30 to 35 Puncture puffs twice with toothpick to release
steam after 25 minutes of baking time.
Meringue Shells 300°F 30 to 35 When done, turn oven off and let shells stand
in oven 1 hour to dry.
Notes:
• The oven temperature Indicated in the chart above is recommended over the package instruction temperature.
• The baking time in the chart above is only a guideline for your reference. You need to adjust time according to
the food condition or your preference. Check doneness at the minimum time.
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