Hotpoint RF512GP, How To Get The Best

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Guide
1. Aluminum pans conduct heat heat, which may result in dry, crisp preheating gives best appearance
quickly. For most conventional crusts. Reduce oven heat if and crispness. Although preheating
baking, light, shiny finishes
lighter crusts are desired. Rapid
is not necessary with meats, it is
generally give best results because browning of some foods can be for baked
help prevent
achieved-by preheating cast-iron
4. To prevent uneven heating and to
For best browning results, we cookware.
recommend bottom surfaces
save energy, open the oven door as
for cake
pans and pie plates,
3. Preheating the oven is not always little as possible in checking food.
for foods that
2. Dark or non-shiny finishes
. .
cook longer than 30 to 40 minutes.
glass cookware generally absorb For foods with short cooking times,
Shelf Oven
Temperature
400°-4750
Time,
Minutes
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
Cookware Comments
Bread
( l/2-in. thick) Shiny
Cookie Sheet
B, C
B
B
B
B
B
B
B
Canned, refrigerated biscuits take 2 to
4 minutes less time.
Shiny Metal Pan with
bottom
Cast-iron or
Glass Pan
Shiny
Metal Pan with
satin-finish bottom
Shiny Metal Muffin Pans
Deep Glass or Cast-iron Cups
350°-4000
Corn muffins
Gingerbread
400°-4500
350°
Preheat cast-iron pan for crisp crust.
400°-4250
375°
Decrease about 5 minutes for muffin
mix, or bake at
for 25 minutes,
then at for 10 to 15 minutes.
Yeast loaves)
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans 350°-3750
375°-4250 Dark metal or glass give deepest
browning.
Plain rolls
Sweet rolls
‘without shortening)
food”
Jelly roll
Sponge
Cakes
cakes
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
375°-4250
350°-3750
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan 325°-3750
375°-4000
325°-3500 30-55
IO-15
45-60
Two-piece pan is convenient.
Line pan with waxed paper. A
B
B
Metal or Ceramic Pan
Shiny Metal Muffin Pans
or Glass Loaf or Tube Pan
325°-3500
350°-3750
275°-3000 A, B
B
B
B
45-65
20-25
2-4
20-35
25-30
40-60
25-35
10-20
6-12
7-12
Paper liners produce moister crusts.
Use
and Shelf B for small
individual cakes.
If baking four layers, use
Shelves B and D.
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
350°-3750
chocolate 350°-3750
Cookies
Brownies
Drop
Rolled or
other Desserts
Baked
350°
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
B, C
B, C
B, C
B. C 325°-3500
350°-4000
400°-4250
375°-4000
Bar cookies from mix use same time.
Use
Shelf C and increase temp.
to for more browning.
Glass or Metal Pans
Glass Custard Cups or Casserole
(set
pan of hot water)
Glass Custard Cups or Casserole
B, C
B
B
350°-4000
300°-3500
325°
30-60
30-60
50-90
Reduce temp. to for large
custard.
Cook bread or rice pudding with
custard base 80 to 90 minutes.
Puddings, rice
Pies
Frozen
Foil Pan on Cookie Sheet
Spread to crust edges
B
B
B
400°-4250
325°-3S00
45-70
15-25
45-60
40-60
12-16
For large pies use and more time.
To quickly brown meringue,
use
for 9 to minutes.
Custard fillings require lower
temperature, longer time.
Two crust
Pastry
Miscellaneous
potatoes
dishes
Glass Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan 400°-4250
400°-4250
4s0°
Set on Oven Shelf
Glass or Metal Pan
Glass Pan 32 S
0
-400
0
325°-3750
300°-3s00
60-90
30-60
30-75
Increase time for larger amount or
size.
15