Baking Guide - Hotpoint RGC657EH Use And Care Manual

Baking Guide

1. Preheating is very important
when using temperatures below
225°F. and when baking foods
such as biscuits, cookies, cakes
and other pastries. Preheat the
oven for at least 15 minutes.
Preheating is not necessary when
roasting or for long-time cooking
of whole meals.
Cookware
Bread
Biscuits ( 'A-in. thick) Shiny Cookie Sheet
Shiny Metal f% with
satin-finish bottom
Corn bread or muffins Cast Iron or Glass Pan
Gingerbread Shiny Metal Pan with
satin-finish buttom
Muffins
Shiny Metal Muffin Pans
Popovers Deep Glass or Cast Iron Cups
Quick [oaf bread Metal ur Glass Loaf Pans
Yeast bread (2 loaves)
Metal or Glass Loaf Pans
Plain rolls
Shiny Oblong nr Muffin f%ns
Sweet rolls Shiny Oblong or Muffin Pans
Cakes
(without shortening)
Angel fiiod Aluminum Tube Pan
Metal Jelly Roll f%
Sponge Metal or Ceramic f%
Metal or Ceramic f%
Cupcakes Shiny Metal Muffin Pans
Fruitcakes Metal or Glass Loaf'ur
Tube F%rr
Shiny Metal Pm with
satin-finish bottom
Layer, chocolate Shiny Metal f% with
satin-finish bottom
Loaf Metal or Glass Loaf Pans
Brownies Metal or Glass Pans
Drop
Cookie Sheet
Refrigerator Cookie Sheet
Rolled or sliced Cookie Sheet
Fruits,
Other Desserts
Baked apples Glass m Metal Pans
Custard Glass Custard Cups or
Casserole (set in pan of hot water)
Puddings, rice Glass Cusurd Cups or
Casserole
Pies
Frozen Foil Pan on Cookie Sheet
Meringue
Spread to crust edges
One crust
crust Glass or Satin-finish Metal Pan
Pastry shell Glass m Satin-finish Metal Pan
Miscellaneous
Baked potatoes Set on Oven Shelf
Glass or Metal Pan
Snuffles Glass Pan
2. Aluminum pans conduct heat
quickly. For most conventional
baking, light, shiny finishes give
best results because they help
prevent overbrowning. For best
browning results, we recommend
dull bottom surfaces for cake pans
and pie plates.
Shelf Oven
Temperatures
Positions
400"-475"
350"-400°
B, A
B 400°-4500
B
350"
A, B 400°-4250
B 375°
350"-375"
B
A, B 375°-4250
375°-4250
A, B
350"-375"
B, A
325°-3750
A
375"-400"
Et
325°-3500
A
A. B 325°-3500
B 350"-375"
A, B 275°-3000
350"-375"
B
350"-375"
B
B 350"
325°-3500
B, C
350°-4000
B. C
B, C 400°-4250
375"-400"
B, C
350"-400"
A, B, C
B 300"-350"
325°
B
A 400°-4250
325"-350°
B, A
A, B 400°-4250
400"-425"
B
B 450°
325°-4000
A, B, C
A, B, C 325°-375"
B 300"-350"
11
3. Dark or non-shiny finishes, also
glass and Pyroceram@ cookware,
generally absorb heat which may
result in dry, crisp crusts. Reduce
oven heat 25"F. if lighter crusts are
desired. Rapid browning of some
foods can be achieved by preheating
cast iron cookware.
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 mix.
45-60 Or bake at 450"F. for 25 minutes, then at
45-60 Dark metal or glass gives deepest
45-60
browning.
10-25 For thin rolls, Shelf B maybe used.
20-30 For thin rnlls, Shelf B may be used.
30-55 Two piece pan is convenient.
Line pan with waxed paper.
45-60
45-65
20-25 Paper liners produce more moist crusts.
2-4 hrs. Use 300"F. and Shelf B for small or
individual cakes.
20-35
25-30
40-60
25-35 Bar cnnkies from mix use same time.
10-20 Use Shelf C and increase temperature
25 to 50"F. km more browning.
6-12
7-12
30-60
30-60 Reduce temperature to 300°F. for large
custard.
50-90 Cook bread nr rice pudding with custard
base 80 to 90 minutes.
45-70 Large pies use 4fJ0°F. and increase time.
15-25 Tn quickly brown meringue use 400"F. for
8 [n 10 minutes
45-60 Custard fillings require lower temperature,
40-60 longer time.
12-15
60-90 Increase time for large amount or size.
30-60
30-75