GE HOTPOINT RS622GN, Instructions Manual

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Baking Guide
1. Aluminum pans conduct heat
quickly. For most conventional
baking, light, shiny finishes give best
results because they help prevent
For best browning
results, we recommend dull bottom
surfaces for cake pans and pie plates.
2. Dark or non-shiny finishes and
glass cookware generally absorb
heat, which may result in dry, crisp
crusts. Reduce oven heat
if
lighter crusts are desired. Rapid
browning of some foods can be
achieved by preheating cast-iron
cookware.
3. Preheating the oven is not always
necessary, especially for foods
which cook longer than 30 to 40
minutes. For food with short
cooking times, preheating gives
best appearance and crispness.
4. Open the oven door to check food
as little as possible to prevent
uneven heating and to save energy.
Shelf
Position
Oven
Temperature
Time,
Minutes
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
Comments
Container
Bread
Biscuits (
thick) Canned, refrigerated biscuits take
2
minutes time.
Shiny Cookie Sheet B, C
B
B
B
B
B
B
A, B
B
B
400°-4750
Coffeecake Shiny Metal Pan with
satin-finish bottom
Cast-Iron or Glass
Shiny Metal Parr
satin-finish bottom
Shiny Metal Muffin Pans
Deep Glass or Cast-Iron Cups
350°-4000
Corn bread
Gingerbread 400”-450°
350°
Preheat cast-iron pan
Decrease about 5 minutes for muffin
mix, or bake at
for 25 minutes,
then at for 10 15 minutes.
Muffins
Popovers 400”-425°
375°
350°-3750
375°-4250
Quick
Yeast bread (2 loaves) Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
Dark or glass give deepest
browning.
For thin rolls, Shelf B may be used.
For thin rolls, Shelf B
be used.
Plain rolls
Sweet rolls
Cakes
(without shortening)
Angel food
Jelly roll
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Parts
375°-4250
350”-375°
Two-piece pan is convenient
Line pan with wax paper.
Aluminum Tube Pan
Metal
Roll Pan
A
B
A
A, B
B
A, B
B
B
B
B, C
B, C
B, C
B, C
B
B
B
325°-3750
375”-400°
325°-350”
30-55
10-15
45-60
Metal Pan Sponge
Cakes
325°-3500
350°-375”
275°-3000
45-65
20-25
2-4
20-35
25-30
40-60
cakes
Cupcakes
Fruit
Metal or Ceramic Pan
Shiny Metal Muffin Pans
or Glass Loaf or
Tube Parr
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
Paper moister crusts.
Use and Shelf B for small or
individual cakes.
350°-3750 Layer
Layer, chocolate
350°-3750
Cookies
Brownies
Drop
Refrigerator
350°
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
325°-3500
350°-4000
400°-4250
375°-4000
25-35
10-20
6-12
7-12
Bar cookies from mix use same time
Use
and increase temp.
to for more browning.
sliced Cookie Sheet
Other Desserts
Baked apples
Custard
Glass or Metal Pan
Glass Custard Cups or Casserole
(set in
water)
Glass Custard Cups or
Casserole
350°-4000
300°-3500
325”
30-m
30-60
50-90
Reduce temp. large
custard.
Cook bread rice pudding with
custard base
to 90 minutes.
Puddings, Rice
and Custard
Pies
Frozen
Foil Pan Cookie Sheet A
B
A, B
B
B
400°-4250 45-70
15-25
40-60
40-60
12-15
60-90
30-60
30-75
Large pies and increased
time.
quickly brown meringue, use
for 8 10 minutes.
Custard fillings require lower
temperature, longer time.
Spread to crust edges
325°-3500
Meringue
Glass or Satin-finish Metal
Glass or Satin-finish Metal
Glass or Satin-finish Metal 400°-4250
400°-425”
450°
One crust
shell
Miscellaneous
Baked potatoes
Scalloped
Souffles
Increase time large
or size.
Set Shelf
Glass or Metal Pan
Glass
B
B
B
325°-4000
325°-3750
300°-3500
15