Bake Chart; Convection Bake Tips - Sharp SWA3052DS Manuel D'utilisation

OVEN USE
• Dark metal pans or nonstick coatings will cook faster with
more browning. Insulated bakeware will slightly lengthen the
cooking time for most foods.
• Do not use aluminum foil or disposable aluminum trays to
line any part of the oven. Foil is an excellent heat insulator

BAKE CHART

FOOD ITEM
Cake
• Cupcake
• Bundt Cake
• Angel Food
Pie
• 2 crust, fresh, 9"
• 2 crust, frozen fruit, 9"
Cookies
• Sugar
• Chocolate Chip
• Brownies
Breads
• Yeast bread loaf, 9x5
• Yeast rolls
• Biscuits
• Muffins
Pizza
• Frozen
• Fresh

CONVECTION BAKE TIPS

Reduce recipe baking temperatures by 25°F (15°C).
• For best results, foods should be cooked uncovered, in low-
sided pans to take advantage of the forced air circulation.
Use shiny aluminum pans for best results unless otherwise
specified.
• Heatproof glass or ceramic can be used. Reduce temperature
by another 25°F (15°C) when using heatproof glass dishes for
a total reduction of 50°F (30°C).
• Dark metal pans may be used. Note that food may brown
faster when using dark metal bakeware.
• The number of racks used is determined by the height of the
food to be cooked.
• Baked items, for the most part, cook extremely well in
convection. Don't try to convert recipes such as custards,
quiches, pumpkin pie , or cheesecakes, which do not benefit
from the convection-heating process. Use the regular Bake
mode for these foods.
• Multiple rack cooking for oven meals is done on rack posi-
tions 1, 2, 3 , 4 and 5. All six racks can be used for cookies,
biscuits and appetizers.
- 2 Rack baking: Use positions 1 and 3.
E
• Avoid using the opened door as a shelf to place pans.
• See Troubleshooting for tips for Baking and Roasting
RACK POSITION TEMP. °F (°C) (PREHEATED OVEN)
2
1
1
2
2
2
2
2
2
2
2
2
2
2
• Converting your own recipe can be easy. Choose a recipe that
• Reduce the temperature and cooking time if necessary. It
• See Troubleshooting for tips for Baking and Roasting prob-
18
and heat will be trapped beneath it. This will alter the cooking
performance and can damage the finish of the oven.
problems.
350 (177)
350 (177)
350 (177)
375-400 (190-205)
375 (190)
350-375 (177-190)
350-375 (177-190)
350 (177)
375 (190)
375-400 (190-205)
375-400 (190-205)
425 (220)
400-450 (205-232)
475 (246)
- When baking four cake layers at the same time, stagger
pans so that one pan is not directly above another. For best
results, place cakes on front of upper rack and back of lower
rack (See graphic below). Allow 1" - 1 ½" (2.5 - 3 cm) air
space around pans.
6
5
4
3
2
1
will work well in convection.
may take some trial and error to achieve a perfect result.
Keep track of your technique for the next time you want to
prepare the recipe using convection.
lems on page 27.
TIME (MIN.)
19-22
40-45
35-39
45-50
68-78
8-10
8-13
29-36
18-22
12-15
7-9
15-19
23-26
15-18