Baking Guide - Hotpoint K964GP Use And Care Manual

LOWER OVEN

Baking Guide

1. Alunlinllm
quickly. For most conventional
baking, light, shiny finishes give best
surfaces for cake pans and pie plates.
2. Dark or non-shiny finishes and
absorb
generally
Shiny Metal Pan with
satin-finish bottom
Gingerbread Shiny Metal Pan with
satin-finish bottom
Muffins Shiny Metal Muffin Pans
Deep Gfass or Cast-iron Cups
loaf hl"cad Metaf or Gfass Loaf Pans
Metal or Glass Loaf Pans
Plain
Shiny Obfong or Muffin Pans
Shiny Oblong or Muffin Pans
Shiny Metal Muffin Pans
Shiny Metal Pan with
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
Brownies
Cookie Sheet
Cookie Sheet
other I)esserts
Glass or Metal Pans
(. LISt:ll"Lf
in pan of hot water)
(set
Glass Custard Cups or Casserofe
and
[. Llstard
Pies
Spread to crust edges
shell
flaked po(atoes"
on
Glass or Metaf Pan
22
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.
Preheating the oven is not
3.
always necessary, especially for
foods
which cook longer than 30 to
Position
Pans
Sheet
A, B, C
Custard Cups or Casserofe
Oven Shelf
A, B, C
A, B, C
Shelf Time,
Oven
Temperature! Minutes
400°-4750
B, C 15-20
350°-4000
B, A 20-30
400°-4500
B 20-40
B 350° 45-55
400°-4250
A, B 20-30
375"
45-60
B
350°-3750 45-60
B
A, B 375°-4250 45-60
375°-4250
A, B IO-25
350°-3750
B, A 20-30
325°-3750 30-55
A
375°-4000
325°-3500 45-60
A, B 325°-3500 45-65
B 350°-3750 20-25
A, B 275°-3000 2-4 hrs.
B 350°-3750 20-35
B 350°-375" 25-30
350° 40-60
B
B, C 325°-3500 25-35
10-20
B, C 350°-4000
B, C 400°-4250 6-12
B, C 375°-4000 7-f 2
350°-4000 30-60
300°-3500 30-60
B
325° 50-90
B
- 45-70
A 4000 4250
325°-3500 f 5-25
B, A
40-60
B 400°-4250
400°-4250 40-60
B
12-15
B 450°
325°-4000 60-90
30-60
325°-3750
300°-3500
B 30-75
40 minutes. For foods with shor[
cooking times. preheating gives
best appearance and crispness,
Although preheating is not
necessary with meats, it is
preferred for baked goods.
4. To prevent uneven heating and to
save energy, open the oven door as
little as possible in checking food.
Comments
Canned. refrigerated biscuits take 2 [()
4 minutes less titne.
Preheat cast-ircm
Decrease about 5 mirtu(es ti)r nluf"fitl
mix, or bake at 4500F. fi)r 25 minu(cs.
then at 350°F. for I () to 15 minutes.
Dark metaf or glass gives deepest
browning.
For thin rolfs, Shelf B ntay be used.
For thin rofls, Sheff B may be used.
Two-piece pan is convenient
Line pan with waxed pfiper.
Paper finers produce ntoister crusts.
Use 300°F. and Shelf B for small or
individual cakes.
Bar cookies from mix use same time.
Use Sbelf C and increase tempcr~turc
25 to 50°F. for ntore hrowning.
Reduce temperature to 300''F." fol
Cook bread or rice pudding with
custard base 80 to 90 minutes.
Large pies use 4000F. and more time.
To quickly brown meringue. use
Custard fiflings require lower
temperature and fonger time.
Increase time for large amount 01