Bertazzoni X)486GPIRBL, X)486GPIRX, X)486GPIRVI, (A manual Warming, Proofing, Baking Recommendations

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° -225°F (90 - 110°C)
Biscuits and Muffins	175°-200°F (80 – 90°C)
(Covered)
Casserole (covered)	175°-200°F (80 – 90°C)
Fish and Seafood	175°-200°F (80 – 90°C)
Deep Fried Foods	200° -225°F (90 - 110°C)
Gravy or Cream Sauces	175°F (80°C)
(covered)
Lamb and Veal Roasts	175°-200°F (80 – 90°C)
Pancakes and Waffles	200° -225°F (90 - 110°C)
(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	175°-200°F (80 – 90°C)
Poultry (covered)	175°-200°F (80 – 90°C)
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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