Hotpoint RGB744GEJ Use And Care Manual page 12

1.
Preheating
is
very
important
2. Aluminumpans conductheat 3. Dark or non-shinyfinishes,
also
whenusingtemperaturesbelow
quickly.For most conventional
glass and Pyrocerarn@ cookware,
225"F.and-wheIibaking foods baking, light, shinyfinishesgive generallyabsorb heat which may
such as biseuits9aookies9cakes
best results becausetheyhelp
result in dry, crisp crusts. Reduce
and other pastries. Preheat the
preventoverbrowning.We
ovenheat 25°F.if lightercrusts are
~, ~,
overtfor at least 15minutes.
recommend dull bottomsurfaces
desired. Rapid browningof some
E ~=r
Preheating is not necessary when
for cake pans and pie plates.
p.
roastingor for long-timecooking
of whole meals.
foodscan b=achievedby preheating
cast iron cookware.
Comments
Canned, refrigeratedbiscuitstake2 to 4
minutesless time.
Preheat cast iron pan for crisp crust.
Decrease about 5 minutesfor muffin mix.
Shelf
Wsitions
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
~me,
Minutes Cookware Food
Bread
Biscuits(%-in. thick)
Coffeecake
Corn bread or muffins
Gingerbread
Muffins
Popovers
Quick loaf bread
Yeastbread (2 loaves)
Plain rolls
Sweetrolls
ShinyCookieSheet B, C 15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
ShinyMetal Pan with
satin-finishbottom
Cast Iron or Glass Pan
ShinyMetal Pan with
satin-finishbottom
ShinyMetal Muffin Pans
Deep Glass or Cast Iron Cups
B, A
B
B
A, B
B Or bake at 450"F.for 25 minutes, then at
350"F.for 10to 15minutes,
Dark metal or glass givesdeepest
browning.
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
B
A. B
For thin rolls, Shelf B maybe used.
For thin rolls, Shelf B maybe used.
ShinyOblong or Muffin Pans
ShinyOblong or Muffin Pans
A, B
B. A
Cakes
[withoutShofiening)
4nge1food
felly
roll
sponge
Zakes
lundt cakes
;upcakes
'ruitcakes
Twopiece pan is convenient.
Line pan with waxedpaper.
41uminum~be Pan
WetalJelly Roll Pan
Metalor Ceramic Pan
30-55
10-15
45-60
A
B
A
—
325°-3500
350"-375°
275°-3000
350°-3750
350°-3750
350°
325°-3500
350"-400°
400°-4250
375°-4000
350°-4000
300°-3500
325°
45-65
20-25
2-4 hrs.
20-35
~5-30
40-60
25-35
10-20
6-12
7-12
tietal or Ceramic Pan
;hinyMetal Muffin Pans
detal or Glass Loaf or
A, B
B
A, B
Paper liners produce more moist crusts.
Use 300°F.and Shelf B for small or
individualcakes.
If baking four layersuse
shelves B and D.
Layer
/ Tube Pan
;hinyMetal Pan with
atin-finishbottom
hiny Metal Pan with
atin-finishbottom
4etalor Glass Loaf Pans
B
I
Layer,chocolate B
r
Loaf
Cookies
Brownies
Drop
B
fetill or Glass Pans
'ookieSheet
B, C
B. C
Bar cookies from mix use same time.
Use Shelf C and increase temperature
25 to 50*F.for more browning.
ookie Sheet
ookie Sheet
B, C
B.
c
A, B, C
B
30-60
30-60
50-90
Bfikcci
~ pp{CS
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
lass or Metal Pans
Reduce temperature to 300°F. for large
custard.
Cook bread or rice pudding with cusmrd B
base 80 to 90 minutes.
Large pies use 400"F. and increase time.
To quickly brown meringue use 400"F. for
9 to 11minutes.
Custard fillings require lower temperature,
longer time.
A
B, C
I
400°-4250
325"-350°
400°-4250
400°-4250
450°
45-70
15-25
45-60
40-60
13-16
A, B
B
B
—
1
!
one crust
Ghiss or Satin-finish N4cQIPan
I
'~w'o c rust Gl;lss or Satin-finish Metal Pan
R]stry shell Giass or Satin-finish NletalParr
—.—.—-—..——
1=,1!2,,,,),15 I
I
Baked potatoes
Scollopcd dishes
souffles .—.—
Set on Oven Shelf A. B. C
325°-4000
Gi:lss or fvictall>an A, B, c
325°-375"
Glass Pan
IB
300°-3500
——.
60-90
30-60
30-75
Increase time for large amount or size.