Baking Guide - Hotpoint RB740G Use And Care & Installation

Baking Guide

1. Aluminum pans conduct heat
baking, light, shiny finishes give best
results because they help prevent
results, we recommend dull bottom
surfaces for cake pans and pie plates.
Container
Bread
Biscuits ( %-in. thick) Shiny Cookie Sheet
Shiny Metal Pdn with
satin-finish bottom
Corn bread or muffins
Gingerbread Shiny Metal Pan with
satin-finish bottom
Muffins Shiny Metal Muffin Pans
Popovers Deep Glass orCast-iron Cups
Metal or Glass Lnal Pans
Yeast bread (2 loaves) Metal or Glass Loaf Pans
Shiny Oblong or Muftin Pdns
Sweet rolls Shiny Oblong or Muffin Pans
Cakes
(without shortening)
Aluminum Tube Pan
Metal Jelly Roll Pdn
Sponge Metal or Ceramic Pan
Metal or Ceramic Pan
Cupcakes Shiny Metal Muffin Pans
Metal or Glass Loaf or
Tube
Shiny Metal Pan witb
satin-finish bottom
Metal or Glass Loaf Pans
Loaf
Cookies
Brownies
Drop Cookie Sheet
Refrigerator Cookie Sheet
Cookie Sheet
Fruits,
Other I)esserts
Custard Glass Custard Cups or Casserole
(set in pan ofhnt water)
Puddings, Rice Glass Custard Cups or
Casserole
Pies
Frozen Foil Pan on Cookie Sbect
Meringue Spread to crust edges
Glass or Satin-tinisb Meml
Two crust
Pastry shell Glass or Satin-finish Metal
Miscellaneous
Set onOven Shelf
Glass or Metal Pan
2. Dark or non-shiny finishes and
glass 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.
Shelf
Temperature
B, C
B
B
B
B
B
A. B
B
B
A
B
A
A, B
A, B
B
B
B
B, C
B. C
B, C
B, C
B
B
B
A
B
A, B
B
B
B
B
B
3. Preheating the oven is not always
necessary, especially for foods
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.
Oven Time,
Minutes
400-475"
15-20
350'-400"
20-30
400°-4500 20-40
45-55
400°-4250 20-30
375° 45-60
350"-375" 45-60
375°-4250 45-60
375" -425° IO-25
350"-375" 20-30
325" -375° 30-55
375°-400"
325°-3500 45-60
325"-350° 45-65
350"-375° 20-25
275°-3000 2-4 hrs.
3500-375"
20-35
25-30
40-60
325"-3500
25-35
350°-400" 10-20
400"-425° 6-12
375°-4000
7-12
30-60
350°-4000
300°-3500 30-60
325° 50-90
400°-4250 45-70
325°-3500 15-25
400°-4250 40-60
400°-4250 40-60
450"
325°-4000 60-90
325°-3750 30-60
300°-350" 30-75
Comments
Canned, refrigerated biscuits take
2 to 4 minutes less time.
Preheat cast-iron pan forcrispcrust
mix, or bake at450°F. for 25 minutes,
Dark metal orglass give deepest
browning,
Tw(~-piece pan inconvenient.
Line pan with wax paper.
Use 300"F. and Shelf B for small or
individual cakes.
Use ShelfC and increase temperature
Reduce temp. to 30fJ°F. for large
custard.
Cook bread or rice ouddirr~ witb
Large pies use 400°F. and increased
time.
Custard tillings require lower
Increase lime for large amount
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