– 20 –
RECOMMENDED TEMPERATURE, TIME, AND POWER LEVEL SETTINGS FOR BAKING
POWER LEVEL
TEMP. TIME IN NO. OF SETTINGS
PRODUCT
°
F(
°
C) MINUTES RACKS
SG4D, SG6D SG4C, SG6C
Cakes
Sheet Cake 18x26x1" (45.7x66x2.5 cm)
Scaled 4
1
⁄2 to 6 lb. (2-2.7 kg) / pan 325-360 (162-182) 20 to 23 5 7 to 4 68 to 45%
Scaled 6 to 7
1
⁄
2
lb. (2.7-3.4 kg) / pan
335-350 (168-177) 22 to 25 4 6 to 4 60 to 45%
Sheet Cake 18x26x2" (45.7x66x5 cm)
Scaled 10 to 12 lb. (4.5-5.4 kg) / pan 300-325 (149-162) 25 to 35 4 6 to 4 60 to 45%
Or, two 12x18x2" (30.5x45.7x5 cm)
Scaled 5 to 6 lb. (2.3-2.7 kg) / pan 300-325 (149-162) 25 to 35 3 6 to 4 60 to 45%
Angel Food or Sponge Cakes
Sheet Pans 18x26x1" (45.7x66x 2.5 cm)
Scaled 5 to 6 lb. (2.3 to 2.7 kg) / pan
300-325 (149-162) 15 to 20 4 3 37%
Loaf or Tube Pans 315-340 (157-171) 20 to 30 3-4 4 to 1 45 to 22%
Cupcakes 350-400 (177-204) 6 to 12 4 6 to 4 60 to 45%
Frozen Fruit Pies 350-375 (177-190) 30 to 45 4 6 to 4 60 to 45%
3 4 45%
Pumpkin or Custard Pies 300-350 (149-177) 30 to 45 4 6 to 4 60 to 45%
3 4 to 3 45 to 37%
Cobblers
12x18x2" (30.5x45.7 x 5 cm) or
350-400 (177-204) 30 to 45 4 6 60%
12x20x2
1
⁄
2
" (30.5x50x6.3 cm)
3 4 45%
Meringue Pies 350-425 (177-218) 6 to 10 4 6 to 4 60 to 45%
3 6 to 4 60 to 45%
2 6 to 4 60 to 45%
Fruit Turnovers
18x26x1" (45.7x66x2.5 cm) Pans 350-375 (177-190) 15 to 25 5 6 to 4 60 to 45%
NOTE: Pies and cobblers; fruit, custard, and 4 6 to 4 60 to 45%
pumpkin pies in pie pans should be placed on 3 4 to 3 45 to 37%
18x26x1" (46x66x2.5 cm) pans.
Cookies
Rolled or Pressed 350-400 (177-204) 6 to 12 5 6 to 3 60 to 37%
4 4 to 3 45 to 37%
3 3 37%
Drop 350-400 (177-204) 6 to 15 5 6 to 4 60 to 45%
4 4 to 3 45 to 37%
3 3 37%
Brownies 350 (177) 12 to 20 5 6 to 4 60 to 45%
4 4 to 3 45 to 37%
Yeast Breads (after proofing)
Rolls — 1 oz. 350-400 (177-204) 5 to 10 4 6 to 4 60 to 45%
3 4 45%
1
1
⁄2 to 2
1
⁄2 oz. 350-400 (177-204) 8 to 15 4 6 to 4 60 to 45%
3 4 to 3 45 to 37%
Loaf Bread — 1 lb. (453.4 g) 325-375 (162-190) 20 to 40 3(30) Pans 4 45%
2(20) Pans 3 37%
