COOKING GUIDE (CONT’D)

Slow Cooking

Slow cooking is best for less tender cuts of meat. Heat is gradual with slow cooking. It is not necessary to stir when slow cooking. Avoid removing the cover during slow cooking. Heat escapes during slow cooking and you may need to increase the cooking time. When using a standard recipe, slow cook 112 hours for every 30 minutes. Slow cook using the 250°F setting.

Baking*

Baking pans should always be placed on the Roasting Rack. Do not place pans on bottom of Cooking Pan.

Metal pans are recommended for use in the roaster as they provide better heat transfer and browning.

CAUTION: Use hot pads or mitts when removing food from oven. Rack will be hot, allow to cool or remove with hot pads/mitts.

FOOD

TEMP. SETTING

BAKING TIME (MIN)

MUFFINS

425°F

15 to 20

QUICK BREAD

375°F

65 to 75

YEAST BREAD

400°F

40 to 45

YEAST ROLLS

400°F

18 to 20

COOKIES

350°F

8 to 13

BROWNIES

350°F

25 to 30

CUPCAKES

350°F

20 to 30

SHEET CAKE

350°F

40 to 45

POUND CAKE

350°F

50 to 60

BUNDT CAKE

350°F

50 to 60

CHEESECAKE

325°F

50 to 60

FRUIT PIE

425°F

45 to 50

CUSTARD PIE

350°F

50 to 60

PASTRY SHELL

425°F

10 to 13

PIZZA (9-inch)

425°F

20 to 25

 

BAKEDPOTATOES

350° to 400°F

50 to 60

SWEET POTATOES

350° to 400°F

55 to 65

SCALLOPEDPOTATOES

350°F

75 to 90

WINTER SQUASH

400°F

45 to 60

BAKEDAPPLES

350°F

35 to 45

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GE 681131692212, 122518 manual Cooking Guide CONT’D, Slow Cooking