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Baking Guide
1. Preheating is very important
when using temperatures below.
such as biscuits, cookies, cakes
and other pastries. Preheat the
(Inch)
rl-till 01 (;ki~~ P:lrl
( iingcrhtc.d
( wi(ht)ul sh{>l-ltning)
Metal 01- (il:Iss L(uIt' (11-
I .tly L.1
r
+{ XIIILIIC
C
Metal or Glass LtM1' P;IIIS
other Desserts
apples
Glass CusLLrd Cups or
Puddings. rice
Meringue
Set {m Own Shelf'
2. Aluminunl pans conduct heat
quickly. For most cwnvcntional
prevent over-browning."
browning results, WC rccotnnwnd
B. ('
B, :1
B
B
)
A B
B. A
A
A
III
A. B
B
A. 11
H
B. ("
B. ['
n, ['
A,
A
A, B
B
A, B, C"
A, B, C'
For best
400''425'"
[)
CC
45-(,()
350'' 1:. li}I 10 to [.$ l]linul~.s.
350'' -375"
375' '.425'
'[ 'W'(I piL'L'L' p;lll ih C'(lll\L.IliCI)[.
375''-400'"
3?5''-350'"
.325''-350
350''.375'"
350''-375'"
I t" Ixlh in: Iimt Id>cts USL
350''-375"
325"-350'"
350''-400''
400''-425'"
375''-400''"
7-12
350''-400''
30-60"
300( '-350''
50-90"
325"-350"
-
4000
4250
4
40-(,()
4000-
250"
450"
325" -375"
30-60"
300"-350''
30-75
which nlay)
y absorh heat
I
browning of some
r).
B
F
'.
more hltwniny.
-
rice pudding with CUS1:II-LI
1
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