BAKING RECOMMENDATIONS
FOOD | PAN | CONTROL | TOTAL |
| SIZE | TEMPERATURE | SUGGESTED |
|
| SETTING | COOKING |
|
|
| TIME |
Cookies | 12”x15” | 375° | 8 to 12 |
| Cookie |
| minutes |
| Sheet |
|
|
Layer | 8”or | 350° | 25 to 35 |
Cakes | 9”Round |
| minutes |
Sheet | 9”x13” | 350° | 30 to 40 |
Cakes | Pan |
| minutes |
Bunt | 12 Cup | 325° | 60 to 75 |
Cakes |
|
| minutes |
Brownies | 9"x9" | 325° | 20 to 25 |
or Bar | Pan |
| minutes |
Cookies |
|
|
|
Biscuits | 12"x15" | 425° or Package | 10 to 15 |
| Cookie | Directions | minutes |
| Sheet |
|
|
Quick | 8"x4" | 350° | 55 to 70 |
Bread | Loaf Pan |
| minutes |
Muffins | 12 cup | 425° | 14 to 19 |
| Muffin |
| minutes |
| Pan |
|
|
Fruit Pies | 9" | 425° | 35 to 45 |
| Diamete |
| minutes |
| r |
|
|
Fruit | 9"x9" | 400° | 25 to 30 |
Cobblers | Pan |
| minutes |
Yeast | 8"x4" | 375° | 25 to 30 |
Bread, | Loaf Pan |
| minutes |
Loaves |
|
|
|
Dinner | 9"x13" | 400° | 12 to 18 |
Rolls | Pan |
| minutes |
Cinnamon | 9"x13" | 375 | 25 to 30 |
Rolls | Pan |
| minutes |
Yeast | 12"x15" | 400° | 20 to 30 |
Cotter | Cookie |
| minutes |
and Cake | Sheet |
|
|
WARMING
SLOW COOKING AND LOW TEMPERATURE USES OF THE OVEN
In this oven function the pre‐heating light/sound indicators are deactivated; only the heating indicator light is active.
In addition to providing perfect temperature for baking and roasting, the oven can be used at low temperatures to keep food at the proper serving temperature and to warm plates.
Set the oven to bake and use the temperature suggested on the chart below.
There are three possible setting for WARMING mode; select in function selector (symbol) and then:
-Level 1 with temperature selector set at 200°F (internal oven setup fixed temperature of 140°F=60°C)
-Level 2 with temperature selector set at 250°F (internal oven setup fixed temperature of 170°F=77°C)
-Level 3 with temperature selector set at 300°F (internal oven setup fixed temperature of 220°F=105°C)
FOOD SAFETY
The United States Department of Agriculture recommends to NOT keep food at temperatures between 40°F to 140°F for longer than 2 hours.
Cooking raw foods below 275°F is not recommended.
FOOD | OVEN TEMPERATURE |
Beef | 150°F (70°C) |
Bacon | 200° |
Biscuits and Muffins | |
(Covered) |
|
Casserole (covered) | |
Fish and Seafood | |
Deep Fried Foods | 200° |
Gravy or Cream Sauces | 175°F (80°C) |
(covered) |
|
Lamb and Veal Roasts | |
Pancakes and Waffles | 200° |
(covered) |
|
Potatoes Baked | 200°F (110°C) |
Mashed (covered) | 175°F (80°C) |
Pies and Pastries | 175°F (80°C) |
Pizza (covered) | 225°F (110°C) |
Pork | |
Poultry (covered) | |
Vegetables (covered) | 175°F (80°C) |
PROOFING
In this oven function the pre‐heating light/sound indicators are deactivated; only the heating indicator light is active.
In PROOFING mode only the lower heating element is active to maintain a low temperature to proof bread; proofing is the rising of a yeast dough.
To activate PROOFING mode: set function selector on and set temperature selector at 150°F (corresponding to an internal oven setup fixed temperature of 100°F=38°C).
Loosely cover the bowl or pan and use any rack.
Keep the door closed and check the rising of the dough until the desired result is obtained.
Cooling fans does not operate during PROOFING.
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