LG LMVH1750ST Owner's Manual (English) - Page 32

COOKING 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. 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 Fudge brownies 350°F 350°F 35 to 40 Place cake pan on rack. 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 9 x 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 Other Bread Pudding Desserts 350°F 300°F 35 to 40 35 to 40 Bake in cookware with shallow sides. 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. - 32 -