DCS WOU-130 - Manual (Page 26)

24
US CA
Cooking guidelines
BAKE
Shelf
(single; multi) Temp °F
Temp °C Time (min)
Baking
Bread
American sandwich loaf -
9”x5” /23x13cm loaf pan
2 or 3 350 175 40-50
Bread
wholewheat loaf
- 9”x5” /23x13cm loaf pan
2 or 3 375 190 35-45
Cornbread 4 425 215 22-28
Biscuits 4 425-450 215-230 10-12
Muffins, large 3 375 175 23-30
English scones 4 425-450 215-230 10-12
Sugar cookies 4 375 175 6-10
Cup cakes/Small
cakes
4 365 185 15-20
Layer cakes, yellow,
white & chocolate
(8”/20cm round
pans)
one shelf 4 340-350 170-175 32-38
two shelves 4 & 6 340-350 170-175 32-38
Layer cake, yellow,
white & chocolate
(9”/23cm round
pans)
one shelf 4 340-350 170-175 27-33
two shelves 4 & 6 340-350 170-175 27-33
Layer cake, yellow,
white & chocolate
(9”x13”/23x33cm
pan)
4 340-350 170-175 32-38
Fatless sponge cake 4 350 175 30-40
Pound cake
from scratch 2 325 160 70-80
mix 2 350 175 48-58
Rich fruit cake 4 275-300 135-150 3-6 hrs
Brownie
(8”x8”/20x20cm
pan)
from scratch 4 350 175 20-25
Angel food cake
(10”x4”/25x10cm
tube pan) from scratch 1 325-350 160-175 50-60
mix 1 325-350 160-175 37-47
Meringues 2 250-270 120-130 60-70
Fruit pie (two-crust)
from scratch 2
425 then
375 215 then
190
20 then 25
frozen 2 375 190 45-65
Pizza
from scratch 4 425-450 215-230 10-15
frozen 4 375 175 18-25
Lasagna 3 or 4 350-375 175-190 40-50
Casserole 3 350-360 175-180 60-90
Vegetables 3 or 4 350-375 175-190 30-60