Hotpoint RGB744GER, RGB745GER installation instructions shelf

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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

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