Cooking; Baking - Amana ACS4250 Owner's Manual

Baking Guidelines
Remember when baking with a new oven temperatures vary from oven to oven. Store-bought thermometers are
generally not accurate and cannot be used to evaluate oven temperatures. Ingredients should be at ambient
temperature prior to baking.
BAKING TIME GUIDELINES
Cake Pan
Type Pan size
7 ¾" x 5 ¾"
Oval
13" x 9 ¾"
6"
Round,
8 "
2" layer
14"
8"
Round,
3" layer
12"
Half Round,
18"
2" layer
Half Round,
18"
3" layer
6"
Square 10"
16"
BAKEWARE GUIDELINES
Absorb more heat
and result in darker
Dark or dull
browning.
pans
Recommended for
pies and breads.
Shiny pans
Recommended for
(no sides) cookies.
Shiny pans Recommended for
(sides)
cakes
Lower recommended
oven temperature by
Glass pans
25°F.
Cups of Oven
batter Temp.
2 ½ 350°F
8 350°F
2 350°F
3 350°F
10 350°F
5 325°F
11 325°F
9 325°F
12 325°F
2 350°F
6 350°F
15 1/2 350°F
Bake Pan Placement
• Keep pans and baking sheets 2 inches from
oven walls.
• Stagger pans placed on different racks so
one is not directly over the other.
15
Hints for Cookies,
• Shiny, flat cookie sheets should
be used. Avoid cookie pans with
high sides—this will cause
Minutes
uneven browning on the top.
25 to 30
• Cookie sheet should not touch
the sides of the oven or door.
25 to 30
25 to 30
Cakes,
30 to 35
• Determine pan size from recipe
directions. Shiny pans work best
50 to 55
for cakes.
60 to 65
• Cake baked in too large a pan
will be thin and dry. Too small a
75 to 80
pan results in undercooked or
unevenly cooked cake and batter
60 to 65
may spill.
60 to 65
Pies
• Pies should be baked in dark or
25 to 30
dull pans to increase browning.
• Frozen pies should be heated on
35 to 40
an aluminum cookie sheet.
45 to 50

Cooking