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1, Preheating isvery important %vIleIlbaking foods Such as

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s ~:~+>

pastries. Preheat the oven for at

~~~~&~~~ea~t10 minutes. preheating is not

necessary when roasting or-for long-tim~cooking of w~ole meals.

2.Aluminum pans conduct heat quickly.For most conventional baking, light, shiny finishes give best results because they help prevent overbrowning,For best browning results, we recommend dull bott~m surfaces for cake pans and pie plates.

3.Dark or non-shinyfinishes and glass cookware generallyabsorb heat which may result in dry, crisp crusts. Reduce-ovenheat 25°F. if lighter crusts are desired. Rapid browning of some foods can-be achieved by preheating cast-iron cookware.

Fooa

 

shelf

 

Oven

Time,

Cook\vare

Positions

 

Temperatures

Minutes

Bread

 

c

 

400°-4750

15-20

Biscuits (1/2in. thick)

Shiny Cookie Sheet

 

Coffeecake

Shiny Metal Pan with

B

 

350°-4000

15-30

Cornbreador muffins

satin-finish bottom

B

 

400°-4500

20-40

Cast-Iron or Glass Pan

 

Gingerbread

Shiny Metal Pan with

B

 

350°

45-55

 

satin-finishbottom

 

 

400°-4250

20-30

Muffins

Shiny Metal Muffin Pan

B

 

Popovers

Deep Glass or Cast-Iron Cups

B

 

375°

45-60

Quick loaf bread

Metal or Glass Loaf Pan

B

 

350°-3750

45:60

Yeastbread (2 loaves)

Metal or Glass Loaf Pan

B

 

375°-4250

30-60

Plain rolls

Shiny Oblong or Muffin Pan

B

 

375°-4250

10-25

Sweet rolls

Shiny Oblong or Muffin Pan

B

 

350°-3750

20-30

Cakes

 

 

 

 

 

(without shortening)

Aluminum Tube Pan

A

 

325°-3750

30-55

Angel food

 

Jelly roll

Metal Jelly Roll Pan

B

 

375°-4000

10-15

Sponge

Metal or Ceramic Pan

A

 

325°-3500

45-60

Cakes

Metal or Ceramic Pan

A, B

I

325°-3500 45-65

Bundt cakes

Cupcakes

Shiny Metal Muffin Pan

B

 

350°-3750

20-~5

Fruitcakes

Metal or Glass Loaf or Tube Pan

A, B

 

275°-3000

2-4 hrs.

Layer

Shiny Metal Pan with

B

 

350°-3750

20-35

Loaf

satin-finish bottom

B

 

350°

40-60

Metal or Glass Loaf Pan

 

Cookies

 

J

 

 

 

Brownies

Metal or Glass Pan

B, C

 

325°-3500

25-35

Drop

Cookie Sheet

B, C

I

350°-4000

10-20

I?efrigcrator

Cookie Sheet

B, C

400°-4250

6-12

Rolled or sliced

CookieSheet

B, C

 

375°-4000

7-12

Fruits,

Other Desserts

Comments

Canned, refrigeratedbiscuits take 2 to 4 minutes less time.

Preheat cast-iron pan for crisp crust.

Decrease about 5 minutesfor muffin mix or bake at 450°F.for 25 minutes,then at 350°F.for 10 to 15 minutes.

Dark metal or glass gives deepest browning.

Two-piecepan is convenient.

Line pan with wax paper.

Paper liliers produce moister crusts,

Use 300°F. and Shelf B for small or individual cakes.

If baking four layers, use Shelves B and D.

Bar cookies from mix use same time.

Use Shelf C and increase temperature 25° to 50”F. for more browning.

Baked apples

Glass or Metal Pan

Custard

Glass Custard Cups or Casserole

 

(set in pan of hot water)

Puddings, rice

Glass Custard Cups or Casserole

and custard

 

Pies

 

Frozen

Foil Pan on Cookie Sheet

Meringue

Spread to crust edges

One crust

Glass or Satin-finish Metal Pan

Two crust

Glass or Satin-finish Metal Pan

Pastry shell

Glass or Sa[in-finish Metal Pan

 

Set on Oven Shc]f

 

~lass or Metal

souffles

Glass Pan

 

I

A, B, C

350°-4000

30-60

 

B

300°-3500

30-60

Reduce temperature to 300”F. for large

 

 

50-90

custard.

B

325°

Cook bread or rice pudding with custard

 

 

 

base 80 to 90 minutes.

B

400°-4250

40-70

Large pies use 400°F. and increased time.

B

325°-3500

15-25

To quickly brown meringue, use 40t)°F.

 

 

40-60

for 9 to 11minutes.

B

400°-4250

Custard fillings require lower temperature

B

400°-4250

40-60

and longer time,

B

450°

10-16

 

 

 

B, C

325°-4000 ~

60-90

Increase time for large amount or size.

B, c

3~5”-375”

30-60

 

B3J0°-3500 30-75

I

.,.. -/?

.

-.—-.. —..—.-—-

Page 13
Image 13
Hotpoint RGB744GER, RGB745GER installation instructions Shelf, Pastries. Preheat the oven for at

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