Preheating; Baking Guide - Hotpoint RGJ534GEP Use And Care Manual

Baking Guide

1. Preheating is very important
when baking foods such as
biscuits, cookies, cakes and other
pastries. Preheat the oven for at
necessary when roasting or for
long-time cooking of whole meals.
Food Container
"Bread
Shiny Cookie Sheet
Shiny
satin-finish bottom
Corn bred or muffins
Gingerbread Shiny Metal Pan with
Shiny Metal Muffin Pans
Deep Glass or Cast Iron Cups
Metal or Glass Loaf Pans
loaves) Metal or Glass Loaf Pans
Plain rolls Shiny Oblong or Muffin Pans
(without shortening)
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
Cakes
Cupcakes Shiny Metal Muffin Pans
Metal or Glass Loaf or Tube Pan
Fruitcakes
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Pan with
satin-finish bottom
Loaf Metal or Glass Loat' Pans
Cookies
Brownies Metal or Glass Pans
Cookie Sheet
Refrigerator Cookie Sheet
Cookie Sheet
Fruits,
other Desserts
Glass or Metal Pans
Glass Custard Cups or Casserole
(set in pan of hot water)
Puddings, t-ice
and custard
Pies
Foil Pan on Cookie Sheet
Meringue
Spread to crust edges
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Miscellaneous
Set on Oven Shelf
2. Aluminum pans conduct heat
quickly. For most conventional
baking, light, shiny finishes give
best results because they help
prevent overbrowning. We
recommend dull bottom surfaces
for cake pans and pie plates.
Position
Metal Pan with
Iron or Glass Pan
Muffin Pans
Time,
Shelf Oven
Temperature Minutes
4
4000 750 {5-20
B, C
4
B 3500 000 20-30
4
B 4000 500
2040
B 350° 45-55
B 400°4250
20-30
B 375° 45-60
-
B 3500 3750 45-60
B 45-60
375°4250
B IO-25
-
B 3500 3750 20-30
A 325°–3750 30-55
B 375°4000 IO-15
B 325°–3500
45–60
A, B 45–65
325°-3500
- 20–25
3500 3750
B
A B 275°–3000
B 350°–3750 20-35
B 350°–3750 25-30
B 40-60
350°
B, C 325°–3500 25–35
B, C 350°4000" 10–20
B, C 6-12
B, C 375°4000 7-12
B, C 4 30–60
3500 000
30-60
B 300°–3500
B 50-90"
325°
2
B 40004 50" 45-70
325°–3500 15–25
B, C
B 400°4250 40-60
B 40-60"
B 4500
325°4000" 60-90"
30-60"
B, C 325°–375"
B 30-75
3. 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.
Comments
Canned, refrigerated biscuits take 2 to
4 minutes less time.
Preheat cast-iron pan for crisp crust
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 may be used.
For thin rolls, Shelf B may be used.
Two-piece pan is convenient.
Line pan with waxed 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 Shelf C and increase temp. 25"F.
to 50"F. for more browning.
Reduce temp. to 300"F. for large
custard.
Cook bread or rice pudding with
custard base 80 to 90 minutes.
Large pies use 4000F. and more time.
To quickly brown meringue. use 40001 :."
Custard fillings require lower
temperature, longer time.
Increase time for larger amount or
size.
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