Hotpoint RGB746GEJ, RGB744GEJ warranty

1.Preheatingisvery important whenusingtemperaturesbelow

225”F.and-wheIibaking foods such as biseuits9aookies9cakes and other pastries. Preheat the overtfor at least 15minutes.

Preheating is not necessary when roastingor for long-timecooking of whole meals.

2.Aluminumpans conductheat quickly.For most conventional baking, light, shinyfinishesgive best results becausetheyhelp preventoverbrowning.We recommend dull bottom surfaces for cake pans and pie plates.

3.Dark or non-shinyfinishes, also glass and Pyrocerarn@cookware, generallyabsorb heat which may result in dry, crisp crusts. Reduce ovenheat 25°F. if lighter crusts are desired. Rapid browningof some foodscan b=achievedby preheating cast iron cookware.

~,

~,

E~=r

p.

Food

Bread Biscuits(%-in. thick)

Coffeecake

Corn bread or muffins Gingerbread

Muffins

Popovers

Quick loaf bread Yeastbread (2 loaves)

Plain rolls

Sweetrolls

Cakes [withoutShofiening)

4nge1food felly roll sponge

Zakes lundt cakes ;upcakes ‘ruitcakes

Layer

I

BrowniesLayer,chocolate

Loaf

Cookies

Drop

	Shelf
Cookware	Wsitions
ShinyCookie Sheet	B, C
ShinyMetal Pan with	B, A
satin-finishbottom	B
Cast Iron or Glass Pan
ShinyMetal Pan with	B
satin-finishbottom
ShinyMetal Muffin Pans	A, B
Deep Glass or Cast Iron Cups	B
Metal or Glass Loaf Pans	B
Metal or Glass Loaf Pans	A. B
ShinyOblong or Muffin Pans	A, B
ShinyOblong or Muffin Pans	B. A
41uminum~be Pan	A
WetalJelly Roll Pan	B
Metalor Ceramic Pan	A
tietal or Ceramic Pan	A, B
;hiny Metal Muffin Pans	B
detal or Glass Loaf or	A, B
/ Tube Pan
;hinyMetal Pan with	B
atin-finishbottom
hiny Metal Pan with	B
atin-finishbottom
4etalor Glass Loaf Pans	B
fetill or Glass Pans	B, C
‘ookieSheet	B. C

Oven

Temperatures

400°-4750

350°-4000

400°-4500 350°

400”-425° 375°

350°-3750 375°-4250

375°-425” 350°-3750

325°-3750

375°-4000 3~5°-3500

325°-3500 350”-375° 275°-3000

350°-3750

350°-3750

350°

325°-3500 350”-400°

~me,

Minutes Comments

15-20Canned, refrigeratedbiscuitstake 2 to 4 minutesless time.

20-30

20-40Preheat cast iron pan for crisp crust. 45-55

20-30Decrease about 5 minutesfor muffin mix. 45-60Or bake at 450”F.for 25 minutes, then at

350”F.for 10to 15minutes, 45-60Dark metal or glass givesdeepest 45-60browning.

10-25For thin rolls, Shelf B maybe used. 20-30For thin rolls, Shelf B maybe used.

30-55Twopiece pan is convenient.

10-15Line pan with waxedpaper.

45-60 —

45-65

20-25 Paper liners produce more moist crusts.

2-4 hrs. Use 300°F. and Shelf B for small or individualcakes.

20-35 If baking four layersuse

shelves B and D.

~5-30

40-60

25-35 Bar cookies from mix use same time. 10-20Use Shelf C and increase temperature

25 to 50*F.for more browning.

		ookie Sheet
		ookie Sheet
	Bfikcci~pp{CS	lass or Metal Pans
	Custard	Glass Custar[iCups or
		Casserole (set in pan of hot water)
	Puddings, rice	Glass Custard Cups or
	:indcustord	Cusserole
	E’ies
	l~rozcn	Foil Pan on Cookie Sheer
	N4erin/]uc	Spread to crust edges
! one crust		Ghiss or Satin-finish N4cQIPan
	‘~w’ocrust	Gl;lss or Satin-finish Metal Pan
I	R]stry shell	Giass or Satin-finish NletalParr
	—.—.—-—..——
1=,1!2,,,,),15		I
	Baked potatoes	Set on Oven Shelf
	Scollopcd dishes	Gi:lss or fvictall>an
	souffles .—.—	Glass Pan ——.

B, C

B. c

A, B, C

B

B

A

B, C

A, B

B

—B

I

A.B. C A, B, c

IB

I

1

400°-4250 375°-4000

350°-4000 300°-3500

325°

400°-4250 325”-350°

400°-4250 400°-4250

450°

325°-4000 325°-375”

300°-3500

6-12

7-12

30-60

30-60Reduce temperature to 300°F. for large custard.

50-90Cook bread or rice pudding with cusmrd base 80 to 90 minutes.

45-70Large pies use 400”F. and increase time. 15-25To quickly brown meringue use 400”F. for

9 to 11minutes.

45-60Custard fillings require lower temperature,

40-60longer time.

13-16

60-90Increase time for large amount or size. 30-60

30-75

..—-.——-—--- .--—.—-..—- .. .---“ .-——. ...——