Jenn-Air Pro Serires, Руководство пользователя

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9
B
AKING
R
ECOMMENDATIONS
• Use tested recipes from reliable sources.
• Preheat the oven only when necessary.
For baked foods that rise and for richer
browning, a preheated oven is better.
Casseroles can be started in a cold oven.
Preheating takes from 8 to 13 minutes;
place food in oven after Oven Indicator
Light cycles off.
• Arrange oven racks before turning on
oven. Follow suggested rack positions
listed in the chart below.
• Allow about 2 inches of space between
the oven side walls and pans to allow
proper air circulation.
• When baking foods in more than one pan,
place them on opposite corners of the
rack.
Stagger pans when baking on two
racks so that one pan does not shield
another unless shielding is intended. (See
diagram.)
• To conserve energy, avoid frequent or
prolonged door openings. At the end of
cooking, turn oven
OFF before removing
food.
• Always test for doneness (fingertip, tooth-
pick, sides pulling away from pan). Do not
B
AKING
C
HART
Convection Bake* Conventional Bake
Product and Type Pan Size Rack Position Temp(
o
F) Temp(
o
F)
Preheated*** Time** Preheated Time**
CAKES: White 9" round 2 325
o
25-30 350
o
30-35
Chocolate 9" round 2 325
o
25-30 350
o
30-35
Angel Food 10" tube 1 325-350
o
28-40 350-375
o
30-42
Pound Cake 9x5" loaf 2 300
o
60-65 325
o
65-70
Sheet Cake 9x13" 2 325
o
33-38 350
o
30-40
PIES:
Two Crust -- Fruit, Fresh 9" 2 350
o
-400
o
50-60 375
o
-425
o
50-60
Fruit, Frozen 9" 2 350
o
-400
o
50-60 375
o
-425
o
60-70
One Crust -- Custard, Fresh 9" 2 325
o
-375
o
35-45 350
o
-400
o
45-60
Pie Shell 9" 2 425
o
6-8 450
o
7-9
COOKIES: Chocolate Chip 16" x 12" 2 325
o
-350
o
8-11 350
o
-375
o
9-12
Peanut Butter 16" x 12" 2 325
o
-350
o
6-8 350
o
-375
o
7-10
Sugar 16" x 12" 2 325
o
-375
o
6-8 350
o
-400
o
7-10
Brownies 9x13" 2 325
o
20-26 350
o
25-31
BREADS, Loaf 9x5" loaf 2 350
o
14-16 375
o
15-18
YEAST: Rolls 2 325
o
-375
o
10-13 350
o
-400
o
12-15
BREADS, Loaf, Nut, Fruit 8x4" loaf 2 325
o
-350
o
40-55 350
o
-375
o
45-60
QUICK: Biscuits 2 375
o
-400
o
7-11 400
o
-425
o
8-15
Muffins 2 375
o
-400
o
14-19 400
o
-425
o
15-22
* For convection baking, turn on the Convect Switch .
** The times are based on specific brands of mixes or recipes used. Actual times will depend on the ones you bake.
*** The convect temperature is 25
o
F lower than recommended on package or recipe.
Stagger Pans
B
AKING
rely on time or brownness as the only
indicators.
• Use good quality baking pans and the size
recommended in the recipe. Cookie sheets
should be without sides and made of shiny
aluminum (especially important for con-
vection baking). The best size to use is 16"
x 12".
• Dull, dark, enameled or glass pans will
produce a brown, crisp crust. Shiny metal
pans produce a light, golden crust.
• Frozen pies in shiny aluminum pans should
be baked on a cookie sheet on rack 2 or be
removed to a dull or glass pan.
• If edge of pie crust browns too quickly, fold
a strip of foil around rim of crust, covering
edge.
• Convection baking – set the oven tem-
perature 25
°
F lower than the recipe re-
commends. Times will be similar or a few
minutes less than the recipe directions.
O
VEN
O
PERATION
,
CONT
.
8113P418-60 2/2/04, 2:01 PM 10