Hotpoint RB739GK, Инструкция по использованию и уходу

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Baking Guide
1. Aluminum pans conduct heat
quickly, For most conventional
baking, light, shiny finishes generally
give best results because they
prevent
Dull
finish) bottom surfaces of pans are
recommended for cake pans and
pie plates to be sure those areas
brown completely.
2. Dark or non-shiny finishes,
3. Open the oven door to check
glass and cookware food as little as possible to prevent
often absorb heat, which may result uneven heating and to save energy.
in dry, crisp crusts. oven heat
if lighter crusts are desired.
Preheat cast iron for baking some
foods for rapid browning when
food is added.
Oven
Time,
Food
Temperature Minutes Comments
Bread
Biscuits (
thick) Shiny Sheet 4000-475° 15-20 Canned, refrigerated biscuits take
2 to 4 minutes less time,
Coffee cake
Shiny Metal
Pan satin-finish bottom 20-30
Corn muffins Iron or Glass 400°-4500 20-40 Preheat cast iron pan for crisp crust.
Gingerbread Shiny
Metal with satin-finish bottom 350”
45-55
Muffins Shiny Metal Muffin Pans 400°-4250 20-30
Decrease about 5 minutes for muffin
Popovers Shiny Metal Muffin Pans 375°
45-60
mix, or bake at for 25 minutes,
then at for 10 to 15 minutes.
loaf bread Metal Loaf 350°-3750 45-60 Dark or glass give deepest
browning,
Yeast bread (2 loaves) Metal Glass Loaf Pans 375°-4250 45-60 Dark metal or glass give deepest
browning.
Plain rolls Shiny Oblong or Muffin 375’-425° 10-25
Sweet rolls Shiny Oblong 3500-375° 20-30
Cakes
(without shortening)
Angel food
Aluminum Tube 325”-375° 30-55
is
Jelly roll Metal Jelly Roll Pan 375”-400° 10-15 Line pan with waxed paper.
Sponge or Ceramic 325”-350°
45-60
Cakes
cakes Metal Ceramic Pan 325°-3500 45-65
Cupcakes Shiny Muffin Pans 350°-3750 20-25 Paper liners produce more moist crusts.
Fruitcakes
Metal Glass Loaf Tube 275”-300° 2-4 Use for small or individual cakes.
Layer Shiny Metal Parr with satin-finish bottom 350°-3750 20-35
Layer, chocolate Shiny with satin-finish bottom 350°-3750 25-30
Loaf Metal or Glass Loaf Pans 350° 40-60
Cookies
Brownies
Metal Glass
325”-350° 25-35
Bar cookies from mix use same time.
Drop
Cookie Sheet
350”-400”
10-20
Increase temperature to
Refrigerator Cookie Sheet 400°-4250 6-12 for more browning.
Rolled or sliced Cookie Sheet 375”-400° 7-12
Fruits,
Other Desserts
Baked apples
Glass or Metal Pan
3000-400°
30-60
Custard Glass Custard Cups or Casserole
300°-3500
30-60
Reduce temperature to for large
(set in pan of hot water) custard.
Puddings, Rice Glass Custard Cups or Casserole
325°
50-90
Cook bread or rice pudding with custard
and Custard base 80 to 90 minutes.
Pies
Frozen
Foil Pan Cookie Sheet 400”-425° 45-70 Large pies use
and increase time.
Meringue Spread to crust edges 320”-350° 15-25
To quickly brown meringue, use
8 to 10 minutes.
One crust Glass 400°-4250 40-60 Custard
fillings require lower
Two crust Glass or Satin-finish Metal
400”-425° 40-60
temperature, longer time.
shell Glass Satin-finish
Metal
450” 12-15
Miscellaneous
Baked potatoes
Set Oven Shelf
325”-400” 60-90 Increase time for large amount or size.
Scalloped dishes
Glass or Metal Pan 325”-375° 30-60
souffles 300”-3500
30-75
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