Baking Guide - Hotpoint RK962G Use And Care Manual

I
LOWER OVEN

Baking Guide

1. Aluminum pans conduct heat
baking, light, shiny finishes
generally give best results because
they help prevent overbrowning.
For best browning results, we
recommend dull bottom surfaces
for cake pans and pie plates.
Bread
Biscuits ( k-in. thick) Shiny Cookie Sheet
Shiny Metal Pan with
satin-finish bottom
Corn bread or muffins
Gingerbread Shiny Metal Pdn with
satin-finish bottom
Muffins Shiny Metal Muffin Pans
Popovers Deep Glass or Cast-Iron Cups
Quick loaf bread Metal or Glass Lnaf P~ns
Metal or Glass Loaf Pans
Shiny Oblong or Muffin Pans
Sweet rolls
Cakes
(without shortening)
Angel food Aluminum Tube Pan
Jelly roll Metal Jelly Roll Pan
Sponge Metal or Ceramic Pan
Cakes
Metal or Ceramic Pdn
Cupcakes Shiny Metil Muffin Pans
Fruit cakes Metal or Glass Loaf or
Tube Pan
Shiny Metal Pan with
satin-finish bottom
Layer, chocoldte
Shiny Metal Pan with
satin-finish bottom
Loaf
Metal or Glass Loaf Puns
Brownies Metal or Glass Pans
Drop
Refrigerator Cookie Sheet
Rolled or sliced
Fruits,
Other Desserts
Baked apples
Glass or Metal Parr
Custard
Glass Custard Cups or Casserole
(set in pan ofhnt water)
Puddings, Rice
Glass Custard Cups or
Pies
Frozen Foil Pan on Cookie Sheet
Meringue
Spread tocrustedges
One crust
Glass or Satin-finish Metal
Glass or Satin-f'inish Metal
Glass or Satin-finish Metal
Miscellaneous
Baked potatoes
Set on Oven Shelf
Scalloped dishes Glass or Metal Pan
Souffles Glass
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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
Position
B, C
B, A
B
B
A, B
B
B
A. B
A, B
B. A
A
B
A
A, B
B
A, B
B
B
B
B, C
B. C
B, C
B, C
A, B, C
B
B
A
B, A
A, B
B
B
A, B, C
A, B, C
B
3. Preheating the oven is not always
necessary, especially for foods
which cook longer than 30 to 40
minutes. For foods with short
cooking times, preheating gives
best appearance and crispness.
4. To prevent uneven heating and to
save energy, open the oven door as
little as possible when checking food.
Time,
Oven
Temperature Minutes
-
4000 4750 15-20
350°-4000 20-30
400°-4500 20-40
350°
45-55
400°-4250 20-30
375" 45-60
3500-375° 45-60
375°-4250
45-60
375" -425°
10-25
3500-375" 20-30
325°-3750 30-55
375°-400" 10-15
325°-350" 45-60
325°-3500 45-65
350°-3750 20-25
275°-3000 2-4 hrs,
3500-375° 20-35
350" -375° 25-30
350° 40-60
325°-350" 25-35
350°-4000 10-20
400°-4250 6-12
375"-4000
7-12
30-60
300"-350" 30-60
325° 50-90
400°-4250 45-70
325°-3500
15-25
400°-4250 40-60
400"-425° 40-60
450°
325°-4000
60-90
325°-3750
30-60
300°-3500
30-75
Comments
Canned, refrigerated biscuits take
2 to4 minutes less time.
Preheat cast-iron pan forcrispcrust
Decrease about 5 minutes for muffin
mix, or bake at 450°F. for 25 minutes,
then at 350°F. for 10 to 15 minutes.
Dark metal or glass give deepest
browning.
For thin rolls. Shelf B mav be used.
Two-piece pan is convenient,
Line pan with wax paper.
Paper liners produce moister crusts.
Use 300°F. and Shelf B for small or
individual cakes.
Bar cookies from mix use same time
Use ShelfC and increase temp.
Reduce temp. to 300°F. for large
custard.
Cook bread or rice pudding with
custard base 80 to 90 minutes.
time.
To quickly brown meringue, use
temperature, longer time.