Hotpoint RK960 Use And Care Manual page 21

BakingChart
1. Aluminum pans conduct heat quickly. For most conventional
baking light shiny finishes generally give best results because
they prevent overbrowning in the time it takes 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.
2. Dark or non-shiny finishes, also glass and pyroceram, gener-
ally absorb heat which may result in dry, crisp crusts. Reduce
oven heat 25° 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 which cook longer than 30 or 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.
Food Container
Shelf
Position
B, C
B, A
B
B
A, B
B
B
A, B
A, B
B, A
Oven
Temp.
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-375°
375°-4250
375°-4250
350°-3750
325°-3750
375°-4000
325°-3500
Time,
Min. Comments
Bread
Biscuits (%-in. thick)
Coffee cake
Corn bread or muffins
Gingerbread
Muffins
Popovers
Quick Loaf B~ead
Yeast bread (2 loaves)
Plain rolls
Sweet rolls
Shiny Cookie Sheet
Shiny Metal Pan with
Satin-finish bottom
Cast Iron or Glass
Shiny Metal Pan with
Satin-finish bottom
Shiny Metal Muffin Pans
Deep Glass or Cast Iron Cup:
Metal
or
Glass Loaf Pans
Metal or Glass Loaf Pans
Shiny Oblong or Muffin Pans
Shiny Oblong ot Muffin Pans
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
Canned refrigerated biscuits take
2-4 min. less time.
Preheat pan for crisp crust.
Decrease about 5 min. for muffin
mix. Or bake at 450° for 25 min.,
then at 350° for 10-15 min.
Dark metal or glass give deepest
browning,
For thin rolls, Shelf B may be used.
For thin roils, Shelf B may be used.
cakes
(without shortening)
Angel food
Jelly roil
Sponge
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
A
B
A
30-55
10-15
45-60
Two piece pan is convenient.
Line pan with waxed paper.
cakes
Bundt cakes
Cupcakes
Fruit cakes
Layer
Layer, Chocolate
Loaf
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Metal or Glass Loaf or
Tube Pan
Shiny Metal Pan with
Satin-finish bottom
Shiny Metal Pan with
Satin-finish bottom
Metal or Glass Loaf Pans
A, B
B
A, B
B
B
B
325°-350°
350°-3750
275°-3000
350°-3750
350°-3750
350°
45-65
20-25
2-4 hrs
20-35
25-30
40-60
Paper liners produce more moist
crusts.
Use 300° and SheIf B for small or
individual cakes.
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
F% 'uits,
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Baked apples
Custard
Puddings, Rice and
Custard
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
Glass or Metal
Glass Custard Cups or
Casserole (set in pan of
hot water)
Glass Custard Cups or
Casserole
B, C
B, c
B, C
B, C
325°-3500
350°-4000
400°-4250
375°-4000
350°-4000
300°-3500
325°
400°-4250
325°-3500
400°-4250
400°-4250
450°
25-35
10-20
6-12
7-12
Bar cookies from mix use same
time. Use Shelf C and increase
temp. 25-50° for more browning.
A, B, C
B
B
30-60
30-60
50-90
Reduce temp. to 300° for large
custard. Cook bread or rice pudding
with custard base 80 to 90 minutes.
Pies
Frozen
Meringue
One crust
Two crust
Pastry Shell
Foil Pan on Cookie Sheet
Spread to crust edges
Glass or Satin-finish Metal
Glass or Satin-finish Metal
Glass or Satin-finish Metal
A
B, A
4, B
B
B
45-70
15-25
45-60
40-60
12-15
Large pies use 400° and increase
time.
To quickly brown meringue use
400° for 8-10 min.
Custard fillings require lower temp.,
longer time.
MisceSUaneous
Baked potatoes
Scalloped dishes
Souffles
Set on Oven Shelf
Glass or Metal
Glass
A, B, C
A, B, C
3
325°-4000
325°-3750
300°-350°
60-90
30-60
30-75
Increase time for large amount or
size.
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