Hotpoint RGJ534GEP, Use And Care Manual

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Baking Guide
2. Aluminum pans conduct heat 3. Dark or non-shiny finishes and
quickly. For most conventional
glass cookware generally absorb
baking, light, shiny finishes give
heat, which may result in dry, crisp
best results because they help crusts. Reduce oven heat 25”F. if
prevent overbrowning. We lighter crusts are desired. Rapid
recommend bottom surfaces
browning of some foods can be
for cake pans and pie plates. achieved by preheating cast iron
cookware.
1. Preheating is very important
when baking foods such as
biscuits, cookies, cakes and other
pastries. Preheat the oven for at
10 minutes. Preheating is not
necessary when roasting or for
long-time cooking of whole meals.
Container
Shelf
Position
Time,
Minutes
Oven
Temperature Food Comments
“Bread
( thick)
Corn or muffins
Gingerbread
loaf
(2
loaves)
Plain rolls
rolls
Shiny Cookie Sheet
Shiny
Metal Pan with
satin-finish
Iron Pan
Shiny Metal Pan with
bottom
Shiny Metal Muffin Pans
Deep Glass Cast Iron Cups
Metal or Glass Pans
Metal or Glass Loaf Pans
Shiny Oblong or Muffin Pans
or
Muffin Pans
B, C
B
B
B
B
B
B
B
B
B
4000
4
750
3500
4
000
4000
4
500
350°
400°4250
375°
3500
-
3750
375°4250
3500
-
3750
{5-20
20-30
2040
45-55
20-30
45-60
45-60
45-60
IO-25
20-30
Canned, refrigerated biscuits take to
4 minutes less
Preheat cast-iron pan for crisp crust
Decrease about 5 minutes
for muffin
mix, or bake at for 25 minutes,
then at to 15 minutes.
Dark or give deepest
browning.
For thin rolls, Shelf B may be used.
For thin rolls, Shelf B may be used.
(without shortening)
roll
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan A
B
B
325°–3750
375°4000
325°–3500 30-55
IO-15
45–60
Two-piece pan is convenient.
Line pan with waxed paper.
Cakes
Cupcakes
Fruitcakes
Loaf
or Ceramic Pan
Shiny Metal Muffin Pans
Metal or Glass Loaf or Tube Pan
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Pan with
satin-finish bottom
Metal or Glass
Pans
A, B
A
B
B
B
B
B
325°-3500
3500
-
3750
275°–3000
350°–3750
350°–3750
350°
45–65
20–25
hrs.
20-35
25-30
40-60
Paper liners produce moister crusts,
Use 300”F. and Shelf B for small or
individual cakes.
Cookies
Brownies
Refrigerator
or sliced
Fruits,
other Desserts
Puddings,
and custard
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
B, C
B, C
B, C
B, C
325°–3500
350°4000”
375°4000
25–35
10–20
6-12
7-12
Bar cookies from mix use same time.
Use Shelf C and increase temp. 25”F.
to
for more browning.
Glass or Metal Pans
Glass Custard Cups or Casserole
(set in pan of hot water)
Custard Cups or Casserole
B, C
B
B
3500
4
000
300°–3500
325°
30–60
30-60
50-90”
Reduce temp. to 300”F. large
custard.
Cook bread or rice pudding with
custard base 80 to 90 minutes.
Pies
Meringue
shell
Miscellaneous
Foil Pan on Cookie Sheet
Spread to crust edges
Glass or Satin-finish Metal Pan
or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Set on Oven Shelf
or Pan
Pan
B
B, C
B
B
B
B, C
B
40004
2
50”
325°–3500
400°4250
4500
325°4000”
325°–375”
45-70
15–25
40-60
40-60”
6
Large pies use and more time.
To quickly brown meringue. use 40001
to 10 minutes.
Custard fillings require lower
temperature, longer time.
60-90”
30-60”
30-75
Increase time for larger amount or
size.
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