23
US
CA
Cooking guidelines
AERO BAKE
Shelf
(single; multi) Temp °F
Temp °C
Time (min)
Baking
Bread
American sandwich loaf -
9”x5”/23x13cm loaf pan
2
325-350
170-175
35-50
Bread
wholewheat loaf
- 9”x5”/23x13cm loaf pan
2 or 3
350-375
180-190
30-45
Cornbread
4
400-425
210-215
20-25
Biscuits
4
400-425
210-215
8-10
Muffins, large
3
375
175
20-25
English scones
4
400-425
210-215
8-12
Sugar cookies
4
375
175
6-10
Cup cakes/Small
cakes
4
365
185
13-18
Layer cakes, yellow,
white & chocolate
(8”/20cm round
pans)
one shelf
4
340
170
32-38
two shelves
4 & 6
340
170
32-38
Layer cake, yellow,
white & chocolate
(9”/23cm round
pans)
one shelf
4
340
170
27-33
two shelves
4 & 6
340
170
27-33
Layer cake, yellow,
white & chocolate
(9”x13”/23x33cm
pan)
4
340
170
32-38
Fatless sponge cake
4
325-350
160-175
30-40
Pound cake
from scratch
2
325
160
60-75
mix
2
325-350
160-175
48-58
Brownie (8”x8”/
20x20cm pan)
4
325-350
160-175
20-25
Meringues
2
250
120
60
Fruit pie (two-crust)
from scratch
2
400 then
350
200 then
175
20 then 25
frozen
2
350
175
45-65
Pizza
from scratch
4
425
215
10-12
frozen
4
375
175
18-20
Lasagna
4
350-375
175-190
35-40
Casserole
3
350
175
60-90
Vegetables
3 or 4
350-375
175-190
30-50