Hotpoint RF725GP Shelf Oven Time, Cookware Positior, 400-4750, 3500-4000, 4000-4500, 4000-4250

1. A] LIIllillLllll pans conduct heat quickly. For most convention]

baking, [ight, shiny finishes ~cncl.;l]]y ~i Ve bes[ results because

they hell~ prevent overbrownirtg. For best browning results, we I“~~otlltll~tld dill 1 bottom surfaces for cake pans and pie plates.

2. Dark or non-shiny finishes and

~I:ISS Cookwilre generally absorb

heat, which may result in dry, crisp crusts. Reduce oven heat 25°F. if lighter crusts are desired. Rapid browning of some foods can be achieved - by preheating cast-iron cookware.

3. Preheating the oven is not always

necessary, especially for foods that

. .

cook longer than 3(j to 40 minutes. For foods with short cooking times,

preheating gives best appearance and crispness. Although preheating is not necess~ with meats, it is preferred for baked goods.

4. To ~revent uneven hetitin~ and to

‘L,

save energy, open the oven door as little as possible in checking food,

		Shelf	Oven	Time,
Food	Cookware	Positior	Temperature	Minutes	Comments
Bread			400°-4750	15-20
Biscui(s ( I/2 in. [hick	Shiny Cookie Sheet	B. C			Canned, refrigerated biscuits ltike 2 [o
Cof’lkc cahc	Shiny Mettil Pan with	B	3500-4000	20-30”	4 minutes less time.
	stitin-finish bottom		4000-4500	20-40”
Corn bread or muffins	Cast-iron or Glass Pan	B			Preheat cist-iron pan f(~r crisp crust.
(.; inycrbrcad	Shiny Metal Pan with	B	3500	45-55
	satin-finish bottom		4000-4250	~()-~()
Mul”f”ins	Shiny Mct~l Muffin Pans	B			Decrease about 5 minutes for muffin
Popokcrs	Deep Glass or Cast-iron Cups	B	375°	45-60	mix, or bake at 45tJ°F. for 25 minutes,
Quick loaf blead	Mctul ot Glass Lotif P~ns	B	3500-3750	45-60	then at 3500F. for I () to 15 minutes.
Yc;ist brc:id (2 loaves)	Metal or Glass Loat P~ns	B	375°-425”	45-60	Dark metal or glass give deepest
Plain rolls	Shiny oblong or Muffin Puns	B	375”-425°	10-25	browning.
Sweet rolls	Shiny oblong or Mull.in Pans	B	350°-3750	20-30
Cakes
(wi(hout sllor,tcning)	Aluminum Tube Pun		325°-3750	30-55	Two-piece pan is convenient.
Angtl food		A
Jelly 1-011	Mctul Jelly Roll PJn	B	375°-4000”	10-15	Line pon with waxed pfiper.
Sponge	Metal or Ceramic Pan	B	325°-3500	45-60
Cakes			325°-3500	45-65
Bu])dt cakes	Metal or C’erarnic P:m	A, B
Cupcakes	Shiny Met~l Muf’fin P:ms	B	3500-3750	20-25	Paper liners produce moister crusts.
Fl”uitcakcs	Metal or Glass loaf’ or Tube Pan	A, B	~75°-~000	2-4 hrs.	Use 3000F. and Shelf B for small 01
t.ay’cl’			3500-3750	20.35	individual cakes.
	Shiny Metal Pan with	B			If baking fbur layers, LISe
	satin-f ’inish bottom		3500-3750	25-30	Shelves B and D.
	Shiny Metol Pan with	B
	satirl-f’inish bo[ton]		3500	40-60
	Mettd or Glzss Loaf Ptins	B
Cookies	Metal or Glass Pans	B. C	325°-3500	25-35	Bar cookies from mix use sarnc tirnc.
B1-ownics
Drop	Cookie Sheet	B, C	3500-4000	10-20	Use Shelf C and increase temp. 25”1:.
Relr”igcrator.	Cookie Sheet	B, C	4000-425””	6-12	to 500F. for more browning.
Roiled OI sliced	Cookie Sheet	B, C	375°-4000”	7-12
fi’ruits,
other I)esserts	~klSS 01” Mctid palls		350”-4000	30-60”
5ilked ilpplcs		B, C
Custard	Gloss C.us(zrd (~ups or Casserole	B	3000-350”	30-60	Reduce temp. to 3000F.” for large
	(SC( in ptin of hot water)	B	3?5°	50-90”	custard.
Puddings, rice	Glass Custard Cups or Casserole				Cook bread or rice pudding with
and cusl~ird					custard base 80 to 90 minutes.
Pies		A	4000-4250”	45-70	For large pies use 4000 F.” and mole [inle.
Fr07.cn	F’oil Pan (Jn Cookie Sheet
Meringue	Spread to crust edges	B, C	325°-3500	15-25	To quickly brown meringue.
			4000-4250”	40-60”	use 4000F.” for 9 to I I minutes.
Onc C’I”US(	Glass or Satirl-f’inish Metal Pan	B			Custard fillings require lower
‘Iwo CILIS(	Glass or Sutirl-linisll Metal Pan	B	4000-4250”	40-60”	temperature, longer time.
Pastry shell	Glass 0[- Satin-finish Metal Pan	B	4500	12-15
Miscellaneous		B, C	325°-4000”	60-90”	Increase time for larger amount
Btlked potatoes”	Set on OVCI1 shelf
Scailopcd dishes	Glass 01- Metal Pan	B, C	325°-3750	30-60”	or size.
SOLlf’f[CS	(;lass Pan	B	3000-3500	30-75

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