Hotpoint RB731 Use And Care Manual page 26

!. ,AIuminurnpans conduct heat quickly. For most conventional bak-
25" if Iightcr crusts are desired. Preheat cast iron for baking some
ing light shiny'finishes generall}'give best results because they help
foods for rapid browning when food is added.
prevent ovcrbrowning in the time it takes for heat to cook the center
3. Preheating the oven is not always necessary, especially for foods
areas, Dul! (satin-finish) bottom surfaces of pans are recommended
which cook longer than 30 or 40 minutes. For food with shor[ cook-
for cake pans and pie plates to be sure those areas brown completely.
ing iimcs, preheating gives best appeara ncc and crispness.
2. Dark or non-shiny finishes, also glass and pyroceram, generally .$,Open the oven door to check food as little as possible to prevent
absorb heat which may result in dry, crisp crusts, Reduce oven heat uneven heating and to save energy.
—.
Shelf
Fosition
Oven
'Mnp,
400°-4750
350°-4000
400 "-450°
350°
400°-4250
375°
350°-375"
375'' - 425°
375°-4250
350°-3750
Time,
Min.
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
Comments
Food
Container
Canned refrigeratedbiscuitstake
2-4 min. less time.
ShinyrCookie Sheet
Shiny Metal Pan with
Satin-finishbottom
Cast Iron or Glass
Shiny Metal Pan with
Satin-finish bottom
Shiny Metal Muffin Pans
Deep Glass or Cast Iron Cups
Metal or Glass Loaf Pans
Me,al or Glass Loaf Pans
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Metal or Glass Loaf or
Tube Pan
B,
c
B, A
B
B
A, B
B
B
A, B
A. B
B, A
Coffeecake
Preheat cast iron pan for crisp crust.
Corn bread or muffins
Gingerbread
Decreaseabout 5 min. for muffin mix
Or bake at 450° for 25 min., then at
350° for 10-15min.
Muffins
Popovers
Quick Loaf Bread
Yeastbread (2 loaves) Dark metal or glassgivedeepest
browning.
For thin rolls, Shelf B may be used.
For thin rolls, Shelf B may be used.
Plain roils
Sweet rolls
Cakes
(without shoi(ening)
,4ngeJfood
Jelly roll
Sponge
Two piecepan is convenient.
Line pan with waxed paper.
325°-3750
375°-4000
325°-3500
325°-3500
350°-3750
275 "-300°
350°-3750
350 "-375"
350°
30-55
10-15
45-60
A
B
A
c;lkL!\
Bundt cakes
Cupcakes
45-65
20-25
2-4 hrs.
20-35
25-30
40-60
A, B
B
A, B
B
B
B
Paper liners produce more moist
crusts.
Use 300° and Shelf B for small or indi-
vidual cakes.
Fruit cakes
Layer ' Shiny Metal Pan with
Satin-finish bottom
Layer. Chocolate
Shiny Metal Pan with
Sa!in-finish bottom
r.oaf kfetal or Glass Loaf Pans
I
I
JMetal o r Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
B, C
B, C
B, C
B. C
325°-3500
350°-4000
400°-425"
375 "-400"
25-35
10-20
6-12
7-12
Bar cookies from mix use same time.
Use Shelf C and increasetemp. 25-50°
for more browning.
Refrigerator
Rolled or sliced
Gliiss
or M~t:~l
Glass Custard Cups or
Casserole (set in pan 01
1101 w ater)
Glass C-ustardCups or
Cmsc,rolc
4, B. C
B
3
350°-4000
300°-3500
30-60
30-60
50-90
Reduce temp. to 300° for large cus-
tard. Cook bread or rice pudding
with custard base 80 to 90 minutes.
325° Pudding<, Rice and
L'tlstard
.,!
; , %,,
Frozen 400°-4250
325°-3500
400°-425"
400°-4250
450"
45-70
15-25
45-60
40-60
12-15
Large pies use 400° and increase
time.
To quick]} brown meringue use 400°
for 8-10 min.
Custard fillings require lower tcmp.,
longer time.
Foil pan On Cookie Sheet
Sprcad to crusl edges
L;l:lss
or
Sil(in-finish Llctal
Glass or Satin-i'inishKfctal
Glass or S:ltin-finish hfc[:il
\lcringuc
one
Cl"tlst
I \\'() cr{i<[
t'asll"}'
shell
—
;:., \ .
i !; ,., 1 ;!,,
J
!!.
60-90
30-60
30-75
Increase time for large amount 01
si7c.
\.
B, ['
'i. !3.
c
1
3~50-4000
~~50.3T50
300 ".350"
nf-
Li)