Heartland 5210, 5200, 4200, 4210 installation instructions Broiling Guide, Baking Guide

Cooking Guide

This chart is a referance guide only, as variables such as size, tempature and individual preferances may affect the cooking time. Recipe or package directions should always take precedence. Keep a record of your results, preferred tempatures and times.

				General Cooking Tips & Preferences
Broiling Guide:				·Insert the grease filter (provided) on to the fan shield to
Foods	Degree of Doneness	Thickness	Approxim ate	prevent grease build up.
			Tim e	·Allow the oven to preheat for 8 minutes
				·Prepare meat, allowing frozen meat to thaw before
Beef
Steaks	R are	3/4 - 1 inch (2 cm )	5-6 m in/sid e	broiling.
				·Slit the fat around the edge of the meat about every inch,
	M edium	3/4 - 1 inch (2 cm )	7-8 m in/sid e	to prevent curling. Arrange meat on the broiler pan.
Groun d Be ef Pa tties	W ell done	3/4 - 1 inch (2 cm )	6-8 m in/sid e	·Always use the broiler pan and rack supplied.They are
				designed to allow fats to drip into the pan, reducing
Pork				smoking while the food is cooking. If desired, the broiler
				pan may be lined with foil and the broiler rack may be
Pork C hops or Ka bobs	until no longer pink	3/4 - 1 inch (2 cm )	5-6 m in/sid e	covered with foil. However be sure to mould the foil to the
				broiler rack and cut slits in the foil to conform to the slits
Lam b				in the rack to allowjuices and fat to drain into the pan.
				·Broil meat on rack of broiler pan placed on oven shelf
Lam b C hops or Ka bobs	M edium R are	1 inch (2 cm )	5-7 m in/sid e
				in third or fourth position (refer to Figure 1) about 4-5
Chicken				inches (10-12 cm) below the top element.
				·The closer the meat is placed to the broil element, the
C hicke n Pa rts	until juices ru ns clear		25-40 m in utes
				faster the surface browns. For rare meat, preheat the
Boneless B reasts	until no longer pink		6-8 m in/sid e	broiler unit and place the meat as close to the unit as
				possible.
				·The further away the meat is placed, the slower the
Fish
				surface browns and the more well done the meat will be.
W hole or S teaks	flakes w ith a fork
				·A small amount of water placed in the broiler pan will
Boneless Fillets	flakes w ith a fork		5-10 m inu tes	reduce the smoke and splattering from hot
				drippings.
Lobster Tails, Th aw ed			8-10 m inu tes	·Turn meat with tongs, not a fork so as not to pierce meat
Caution: Accessible parts may become hot when the broiler is in use. Children should be kept away.				and lose juices.
Baking Guide:-				·Keep oven door closed for broiling.

	S ing le R ac k	M u ltip le R ac k	S tan d ard		C o okin g	C o nve c tio n		C o okin g	General Cooking Tips & Preferences
F ood s	P o s ition for	P o s ition for	Te m p era ture		Tim e	Te m p era ture		Tim e	·Place oven rack in correct position before preheating oven
	S tan d ard o r	C o nve c tio n
									(refer to Baking Guide and Figure 1on pg. 24)
	C o nve c tio n	O N LY	F	C	M in utes	F	C	M in utes
B rea ds									·Bake most frozen foods that are in foil containers on the
Ye as t Loaf	2	N ot advised on	40 0	20 0	30 - 4 0	37 5	19 0	20 - 3 0	aluminum baking sheet supplied with oven as shiny
									surfaces reflect the heat.
		m u ltiple rac ks
Ye as t R olls	2 o r 3	2 & 4 or 1 & 3	37 5	19 0	15 - 2 0	35 0	18 0	6 - 10	Piecrusts:
									- Dull metal pans absorb and conduct heat the best.
Foc acc ia or P izza	1 o r 2	N ot advised on	40 0	20 0	15 - 2 0	40 0	20 0	12 - 1 8	- Dark finishes and glass absorb more heat, cooking
									faster and resulting in darker crusts.
		m u ltiple rac ks
									- If using shiny aluminum foil pans, place on aluminum
M u ffins	2 o r 3	2 & 4 or 1 & 3	42 5	22 0	20 - 2 5	40 0	20 0	12 - 2 0	baking sheets to conduct heat better for bottom crust.
									-Shield edges with foil if getting too brown before
									completely cooked
Tea B is cuits	2 o r 3	2 & 4 or 1 & 3	45 0	23 0	12 - 1 5	42 5	22 0	8 - 12
									·For Layer Cakes single rack convection is recommended
C akes									·For Angel Food Cakes convection is recommended with 1
La yer C ak e M ix es	2 o r 3	N ot advised on	34 0	17 5	30 - 3 6	30 0	15 0	25 - 3 0
									or 2 cakes
		m u ltiple rac ks
A ngel Fo od M ix es	1	N ot advised on	32 5	16 0	55 - 6 0	30 0	15 0	40 - 4 5	·If using insulated baking sheets, items may take longer
		m u ltiple rac ks							to cook.
C up cak es	2 o r 3	2 & 4 or 1 & 3	35 0	18 0	20 - 2 5	32 5	16 0	15 - 2 0	Convection Baking:
P ies									·Generally lids or foil covering are not recommended except
									for moist casseroles (e.g. lasagna) which can be covered
S hells w ithou t F illing	1 o r 2	N ot advised on	40 0	20 0	8 - 10	40 0	20 0	8 - 10	half way through the cooking time to prevent drying out.
		m u ltiple rac ks							·For quick breads (e.g. banana or zucchini loaves) do not
			45 0	23 0	15	42 5	22 0	15
D ou ble C rus t w ith F illing	1	N ot advised on							reduce temperature since they are very dense and moist.
			- then low e ring to:			- then low e ring to:
		m u ltiple rac ks							Be sure to insert a cake tester or toothpick to see that
			37 5	19 0	30 - 4 0	35 0	18 0	20 - 2 5
									center is cooked.
C oo kies
D rop o r S uga r	2 o r 3	2 & 4 or	35 0	18 0	10 - 1 2	32 5	16 0	8 - 10	·For cookies, tea biscuits and rolls, use aluminum baking
		2, 3 & 4							sheets that are supplied with stove, do not use larger ones
		2 & 4 or							or ones with sides. This is so that the air can circulate
R olled	1 o r 2		37 5	19 0	8 - 10	35 0	18 0	8 - 12	evenly. When multiple racks are cooked at once, middle
		2, 3 & 4							rack may take a few minutes longer to cook.
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