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 11⁄ 2 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 | 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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