Baking Guide - Hotpoint RB74jG Use And Care Manual

Baking Guide

1.
Aluminum pans conduct heat
baking, light, shiny finishes generally
give best results. They prevent
for heat to cook the center areas.
Dull (satin-finish) bottom surfaces
of pans are recommended for cake
pans and pie plates to be sure those
areas brown completely.
Food Container
Bread
Biscuits (%-in. thick)
Shiny Cookie Sheet
Coffee cake Shiny Metal Pan with
satin-finish bottom
Corn bread or muffins Cast Iron or Glass
Gingerbread Shiny Metal Pan with
satin-finish bottom
Muffins
Shiny Metal Muffin Pans
Popovers Deep Glass or Cast Iron Cups
Quick Ioafbread Metal or Glass Loaf Pans
Yeast bread (2 loaves) Metal or Glass Loaf Pans
Plain rolls Shiny Oblong or Muffin Pmrs
Sweet rolls Shiny Oblong or Muffin Pmrs
Cakes
(without shortening)
Angel food Aluminum Tube Pdn
Metal Jelly Roll Pmr
Jelly roll
Sponge Metal or Ceramic Pan
Cakes
Metal or Ceramic Parr
Cupcakes Shiny Metal Muffin Pans
Fruit cakes Metal or Glass Loaf or
Tube Pan
Layer
Shiny Metal Pan with
satin-finish bottom
Layer, chocolate Shiny Metal Parr with
satin-finish bottom
Loaf Metal or Glass Loaf Pans
Cookies
Brownies Metal or Glass Pans
Cookie Sheet
Drop
Refrigerator Cookie Sheet
Fruits,
Other Desserts
Baked apples Glass or Metal Pan
Custard Glass Custard Cups or Casserole
(set in pan of hot water)
and Custard Casserole
Pies
Frozen Foil Pmr on Cookie Sheet
Meringue Spread to crust edges
Glass or Satin-finish Metal
One crust
Two crust
Glass or Satin-finish Metal
Glass or Satin-finish Metal
Baked potatoes Set on Oven Shelf
Glass or Metal Pdrr
Souffles Glass
2. Dark or non-shiny finishes,
glass and Pyroceram" cookware,
generally absorb heat, which may
result in dry, crisp crusts. Reduce
oven heat 2-50F. if lighter crusts are
desired. Preheat cast iron for
baking some foods for rapid
browning when food is added.
3. Preheating the oven is not always
necessary, especially for foods
Oven
Shelf
Temperature
B, C 400°-475"
B. A 350°-4000
B 400°-450"
350°
B
400°-4250
A, B
375°
B
B 350°-3750
375°-4250
A, B
375°-425"
A, B
350°-3750
B, A
A 325°-3750
B 375°-4000
325°-3500
A
A, B 325°-350"
B 350°-3750
A, B
B 350°-3750
B 350°-3750
B 350"
325°-350"
B, C
B. C
B, C 400°-4250
375°-4000
B, C
350°-4000
A, B, C
B 300°-3500
325"
B
400°-4250
A
B, A 325"-350°
A, B
B 400°-4250
B 450°
A, B, C 325°-4000
A, B, C
300°-3500
B
15
which cook longer than 30 to 40
minutes. For food with short
cooking times, preheating gives
best appearance and crispness.
4. Open the oven door to check
food as little as possible to prevent
uneven heating and to save energy.
Time,
Minutes Comments
15-20 Canned, refrigerated biscuits take
2 to 4 minutes less time.
20-30
20-40 Preheat cast iron pan for crisp crust
45-55
20-30 Decrease about 5 minutes for muffin
45-60 mix, or bake at 450°F. for 25 minutes,
then at 350°F. for 10 to 15 r,linutes.
45-60
45-60 Dark metal or glass give deepest
browning.
10-25 For thin rolls, Shelf B may be used,
20-30 For thin rofls, Shelf B may be used.
30-55 Two-piece pan is convenient.
Line pan with waxed paper.
45-60
45-65
20-25
crusts.
2-4 hrs. Use 300"F. and Shelf B for small or
individual cakes.
20-35
25-30
40-60
25-35 Bar cookies from mix use same time.
10-20
Use Shelf C and increase temp.
6-[2
7-12
30-60
30-60
Reduce temp. to 3W°F. for large
custard. Cook bread or rice pudding
50-90
45-70
Large pies use 400°F. and increase
lime.
40-60
Custard fillings require lower
40-60
temperature, longer time.
12-15
60-90
30-60
30-75