Kenmore 73511, 73819, 73515, 73811 manual ilaking Guide

ilaking Guide

1.Preheating is very important when using tem-

peratures below 225°F. and when baking foods such as biscuits, cookies, cakes and other pas- tries. Preheat the oven for at [east t0 minutes

Preheating is not necessary when roasting or for long- time cooking of whole meals,,

2, Aluminum pans conduct heat quickly, For most con- ventional baking, light, shiny finishes give best results

because they help prevent overbrowning For best browning results, we recommend cake pans and pie plates with dull bottom surfaces

3, Dark or non-shiny finishes and glass cookware generally absorb heat, which may result in dry, crisp crusts Reduce oven heat 25°R if lighter crusts are desired., Rapid browning of some foods can be achieved by preheating cast iron cookware,

Food

Bread

Biscuils (t/2 in thick)

Coffee cake

Corn bread or muffins Gingerbread

Muffins

Popovers

Quick loaf bread

Yeast bread (2 loaves)

Plain rolls

Sweet roils

Cakes

(without shodening) Angel toed

Jelly rol Sponge Cakes

Cookware

Shiny Cookie Sheet

Shiny Metal Pan with satin-finish bolom Cast Iron or Glass Pan

Shiny Metal Pan with satin-finish bottom

Shiny Metal Muffin Pans Deep Glass or Cast Iron Cups

Metal or Glass Loaf Pans Metal or Glass Loaf Pans

Shiny Oblong or Muffin Pans

,Shiny Oblong or Muffin Pans

Aluminum Tube Pan Metal Jelly Rot Pan Metal or Ceramic Pan

Shelf

Positions

C

. ,

Oven		mlme_
Temperatures		.... , M!nutes
400°.475	°	15-20
350_.400	°	15-30
400°-450	o	20-40
350*		45-55
400o-425	o	20-30
375 °		45-60
3500.375	o	45-60
3755.425	°	30-60
375=.425	_	10-26
350°.375	°	20-30
325°-3752		30-55
375°-400	o	10-15
325°-350 o		45-60

Comments

Canned, refrigerated biscuts take 2 to 4 minutes less lme

Preheat cast iron pan for crisp crust

Decrease about 5 minutes for muffin mix or bake at 450°F for 25 minutes. lhen at 350°P for 10 to 15 minutes Dark metal or glass gives deepest browning

Two-piece pan is convenient Line pan wilh wax paper

Bundt cakes

Cupcakes

Fruitcakes

Layer

Loai

Cookies

Brownies

Drop

Refrigerator Rolled or sliced

Fruits,

Other Desserts

Baked apples Custard

Puddings, rice and custard

Pies

Frozen

Meringue

One crust

Two crust

Pastry shell

IVliscellaneous

Baked potatoes Scaloped dishes Souffles

Metal or Ceramic				Pan		A,B
Shiny	Metal Muffin			Pans		B
Metal or Glass			Loaf		or Tube Pan	A,B
Shiny	Metal	Pan with
satin-finish		bottom
Metal or Glass Loaf Pans
Metat or Glass			Pans			B,C
Cookie	Sheet					B,C
Cookie	Sheet					B,C
Cookie	Sheet					B,C
Glass	or Metal		Pans			A.B,C
Glass	Custard		Cups		or Casserole	B
(set in pan of hot water)
Glass	Custard		Cups		or Casserole
Fot Pan on Cookie Sheet						B
Spread	to crust		edges			B
Glass	or Satin-finish				Metal	B
Glass	or Satn-finish				Metal	B
Glass	or Satin-finish				Metat Pan	B
Set on Oven Shet						B, C
Glass	or Metal					B, C
Glass	Pan					B

325°.350	°	45-65
350°.375	o	20-25
275_-300	°	2-4 hrs
350°-375	°	20-35
350 °		40-60
325o_350 o		25-35
350°-400	°	10-20
400_-425	o	6-12
375_-400	_	7-12
350°-400	_	30-60
300o-350	°	30-60
325 °		50-90
400_-425	=	40-70
325°-350 °		15-25
400°-425 °		40-60
400_-425	°	40-60
450 o		10-16
325°-400 °		60-90
325_-375	°	30-60
300°-350 _		30-75

Paper liners produce moister crusts Use 300°F and Shelf B for small or individual cakes

[f baking four layers, use Shelves B and D

Bar cookies from mix use same time Use Shelf C and increase tempera- ture 25 to 50°F for more browning

Reduce temperature to 300"F for large custard

Cook bread or rice pudding with custard base 80 to gO minutes,

Large pies use 400°F end mere time To quickly brown meringue, use 400°F for 9 to 11 minutes Custard fillings require !ower tem- perature and longer time

Increase time for large amount or size

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