GE RGB744GEN, RGB745GEN Use and Care & Installation Guide

Howtoget thebestfrom

RGB744GE RGB745GE

conbnK

Anti-TipDevice 3,29,30 Self-CleaningInstructions 14,15 ApplianceRegistration 2

Careand Cleaning 14-19 ThermostatA.djustment 20 Clock and Timer- 9

Consumer Services Features

Flooring under ~nge InstallationInstructions

Leveling 29 Surface Cooking 7

~Modeland Serial Numbers 2, 6,24 Burner Grates

oven 8,9

Air Adjustment 20 Control Settings

Baking,BakingGuide

Broiler Pan and Rack 13,17,19 Flame Size

Broiling,BroilingGuide

Control Settings 8,9 Warranty

Door Removal Light; Bulb Replacement

oven BottomRemoval 18 Instillation Ove(lVents

23,24

22-32

10,~~

8, 18

4,9, 17

Shelves

PowerOutage? Problem Solver

SafetyInstructions 2-5

Setthe Clock Setthe Timer 9

Burners 17,19

Cookware Tips

LightingInstructions 7

Back Cover

8,9, 17,19

16,19

7,21

22-32

useandcare

& Instigation

of models

-94

7 7

Preheating 10,11 Roasting,RoastingGuide 12

GE Answer center@

800.626.2000

Readthk bookcareful~y.

It is intendedto help youoperate and maintainyournewrange properly.

Keepithandy foranswersto your questions.

Ifyoudon’tunderstandsomething or needmore help, write (include

yourphonenumber):

ConsumerAffairs Hotpoint AppliancePark Louisville,KY40225

writedownthemodeI

andserialnumbers.

You’llfind them on a label located either on the front frame when you open the ovendoor or behind the storagedrawer or kick panel.

These numbers are also on the Consumer Product Ownership

RegistrationCard that came with your range. Beforesending in this card, please write these numbers

here:

Model Num—ber

If youneedservice,..

Toobtainservice,seethe ConsumerServicespagein the backofthis book.

Toobtainreplacementparts, contactGE/HotpointAppliance PartsMarts or FactoryService Centers.

We’reproudofourserviceand wantyoutobe pleased. If for some reasonyouare nothappywiththe serviceyou receive,here are three steps to followfor further help.

FIRST,contactthepeoplewho servicedyourappliance.Explain whyyouare not pleased. In most cases, this will solvetie problem.

NEXT, if youare stillno-tpleased, writeallthe details-including yourphone number-to:

Manager, ConsumerRelations Hotpoint AppliancePark Louisville,Kentucky40225

FINALLY,if yourproblem is still notresolved, write:

Major Appliance Consumer ActionPanel 20 North WackerDrive Chicago,Illinois60606

Serial Number

Usethese numbers in any correspondence or service calls concerning your range.

Immediately contact the dealer (or builder) that sold youthe range.

/-‘

/’

,/../

I]wPQRTmT

SAFETY NmIcE

TheCalifornia SafeDrinking

%VaterandToxicEnforcement ActrequirestheGovernor CaliforniatopubIishalistof substancesknowntothestate

tocause cancer,bifi defectsor otherreproductiveharm, and requiresbusinessestowarn

customersofpotentialexposure 10suchsubstances.

Gasappliancescancause minorexposureto fourofthese substances,namelybenzene,

carbonmonoxide,formaldehyde andsoot,causedprimarilybythe incompletecombustionofnatural gasor LP fuels.Properlyadjusted

burners,indicatedbyabluish ratherthan ayellowflame,wili

minimizeincompletecombustion. Exposuretothesesubstancescan beminimizedbyventingwith anopenwindowor usinga

ventilationfanor hood.

\vheH You&t Your Raage QHavethe instiller showyou

thelocation ofthe range gas

system,itis your personal

responsibilityandobligationto haveanungroundedoutletreplaced witha properly-grounded,threeprongoutletin accordancewith theNationalElectricalCode.Do notuse anextensioncord witl~ thisappliance.

@Besure allpattingmaterials

are removed fromthe range

beforeoperatingit, to preventfire or smokedamage should the packingmaterialignite.

e Besure your range iscorrectly

adjusted by

technician or insbller forthe

type ofgas (natural or LP) on

wtich it is to be used. Your rangecan beconvertedforuse on eithertypeofgas. See Instigation Instructions.

@After prolonged use ofa

range9

may result and ImaRy floor

a qualified service

high floor temperatures

coveringsWilinotWithsbnd

this kind of use. Neverinstallthe rangeovervinyltileor linoleum thatcannotwithstand suchtypeof use. Never installitdirectlyover

interiorkitchencarpeting.

@CAUTION:ITEMS OF

mTEmsT sHomD Nm BE cABxmTs ABQW AWGE

mcHILDmN

smmDDJ

o~ON TmBaCkSplaSh

OF A RANGB-cHILDmN cl.IMBING ONTHE MNGE

mmAcH ITEMSCOULDBE

SEWOUSLYINJUMD.

wmNNG–Allranges

Can tip injury Could

result. To

prevent

aceidentil

tippingofthe

rmge~ attach

thesupplied Anti-Tipdevice

tothewall.

(SeeInstallationInstructions.) Tocheckif the deviceis installed andengagedproperly,carefully tiptherangeforward.TheAnti-Tip device shouldengagea bracketon thebackwalloftherangethat willpreventit fromtippingover.

If youpull the rangeoutfrom thewallfor anyreason, malce surethe.Anti-’ipdeviceisengagd withthebracketwhen youpush the rangeback’againstthewall.

and

.—..-.. .——.——.—

e ~seod~ d~ pt holden—moist

or damppotholdersonhotsurfaces

mayresultinburnsfromsteam. Donotletpotholderscomenear openflameswhenfifiingcookware. Do notusea towelorotherbulky clotl~inplaceofa potholder.

@Tominimizethe possibility

ofburns9ignitionofflammable materials,and spillage,turn cookwarehandlestowardtheside orbackof therangewithout extendingoveradjacentburners.

@Mwaysturn sunrfaeeburner

controltoOFFbeforeremoving cookware.

ecarefully watchfoofi being fried atahighflamesetting.

e~~~~~~~~~~~~~~~~fi(a~~

opetings)oftherange.They

providethe air inletandoutlet whichis necessaryfortherange to operateproperlywithcorrect combustion.Air openingsare locatedat therear ofthe cooktop,

atthetopoftheovendoor and underthekickpanelor storage drawer.

@~~ ~~~~$~~~~~ ~~~~~ tooting surfaceif thewokhasa

roundme@lring

that is placed

overthe burner gratetosupport thewok.This ring acts as aheat

trap thatmaydamagetheburner grateandburner head. Also,it maycausethe burnerto work improperly.This maycausea

carbonmonoxidelevelabovethat allowedbycurrent standards, resultingin ahealthhazard.

~Foods for frying should he

dry as possible. Frost

on frozen

foodsor moist~]reon fresl~foods ca~~causehot fat lo bubbieup and OVer

ol~$&~$~s~~~s~~~leamolgntof

sides ofpan.

. fat for effeci:il~eSlla!lov+or dee~3” :~$f~’jy~1?G-

fl.iaolqillingtilepan too till off~~~~nQauseSpilioverswhen .f~:

~~~~~(j,{~~.~.,

faR

will be used infrying, stir -

togetherbeforeheating,or as fats meltslowly.

@Mways heat fatslowly9 and

watchasit heats.

~$e a deep-fat thermometer

wheneverpossibleto prevent overheatingfatbeyondthe smokingpoint.

o USeproper pan size—Avoid

pansthatareunstableor easily tipped.Selectcookwarewith.flat bottomslargeenoughtocover burnergrates.Toavoidspillovers, makesurecookwareislarge enoughto containfoodproperly. Thiswillboth savecleaningand. preventhazardousaccumulations R~‘ offood,sinceheavyspatteringor spilloversleftonrangecan ignite. Usepanswith handles that canbe ~: easilygrasp~ andwiflremaincool.

@Useonly glasscookwarethat

isrecommendedfor top-of-range

cooking.

Keepall plastics awayfrom

@~~ not]eaveplastic itemson

the coolitop–they maymeltif ‘:’, lefttoocloseto tl~event.

eDo notleaveany itemsonthe ‘“:;:;

cooktop.Thehot air from the ventmayigniteflammableitems and willincreasepressure in closed containers,whic]~may causethem.to burst.

e IJseoniyglass cookware

that is reeom~llended

in gas ovens. @.AIwa’ysremove broiler pan

from Ovenas soon as you fltish brailimg. Grease lefi in

cancatchfireifovenisused withoutremovingthegreasefrom

thebrofierpan. e When broiling, if meat istoo

closeto the flame9the fat may igfite. Trimexcessfattoprevent excessiveflare-ups.

@Make sure broiler pan is in pIaeecorrectly to reducethe

possibilityofgreasefires. @If you should have agrease

fire in thebroiler pan,turnoff oven,andkeepdoor closedto

containfire untilitburnsout. @Donot Cleandoor gasket,

Thedoorgasket is essentialfor a goodseal. Care shouldbe taken nottorub, damageor movethe gasket.

@Do not use ovenCleaners.No

commercialovencleaneror oven linerprotectivecoatingofany kindshouldbeused in or around

anypartoftheoven. @Beforeself-cleaning the oven9

removebroiler pan and other

cookware. e clean only parb listed in this

use and care BQQIL. @Iifeeprange clean nnd free of

accumulations of ‘greaseor

Spi]loverswhich may igdtee

for use

thepan

@Read ‘tTheProblem sQlver99

on page21ofthisbook.

eDon9tattempttorepair

or replace any partofyour range unlessit recommended otherservicingshouldbe referred toaqualifiedtechnician.

is specifically

inthis book. All

SAW TmsE msTRucTIoNs

..—..

——

@@@@

RGB7@GEN

I Feature hdex

1 surfaceBurners, Grates and

Drip mm

2 OVEN SET Knob

/ 30 Ven “on9’Indicator

6 OVEN TEMP Knob

ISeepage I

16,17, 19

U4<N

13 Broiler Hn axld~ek (Do not clean in 13,17,19

tie self-cleaning oven)

I I

14 Removable

removedfor oven cleaning) -

16 Removable=ek Mnel

(Model RGW44GEN)

17 Storage Dmwer (Model RGW45GEN) \ 18,28

19 Removableoven Bottom

20 ovenLight I 8,18

21 oven Light on/off switch 8

(Model RG~45GEN)

Anti-rep De=dee

(seeInstallationInstmctions) ~~;~~

OvenDoor(easily 1171

Right

I I@

18,19

3,29,3

.,--

. ...

{(

ti ,

Sllrfa.cecooKng

&g$.

v$# ~IectrieIgtition

~\:g’:-

Yoursurfaceburnersare lighted

~%~byelectricignition,eliminatingthe

needforstandingpilot lightswith constantlyburningflames.

In case ofa power outage, youcan

lightthe surfaceburners on your rangewith a match. Hold a lighted matchto theburner, then turn the knobtothe LITE position. Use extreme caution

burnem thisway.

Surfaceburners in use whenan electricalpower failureoccurswi~ continueto operatenormally.

surface Burner Controk

Knobsthatturn the surfaceburners onand off are marked as to which burners they control. The two

knobson the lefi control theleft

frontand left rear burners. The two knobson the right control the right frontand rightrear burners.

;

when lighting

sizeassooilas theburnerlighfi, andtheblowingor hissingsound willbemuchlessno~iceable.

After Li@tiW a Bwner

~Checkto be sure theburner you

turnedonisthe oneyouwantto use. @Do notoperatea burner for an

extendedperiod oftimewithout

cookwareon the grate.The finish on the grate maychip without cookwareto absorb the heat.

@Be sure the burnersand gratesare

coolbeforeyouplaceyour hand, a potholder,cleaningcloths or other materialson them.

How to select mame she Watchthe flame, not the knob, as

youreduceheat. The flame sizeon a gasburner

shouldmatch the cookwareyou

are using.

FOR SAFE HANDLING OF COOKWARENEVER LET THE FLAME EXTEND UPTHE S~ES OF THE COOKWARE.Any flame

larger than the bottom of the cookwareis wasted and ordy serves to heat the handle.

when using aluminum or aiuminum-clad sminless steel

potsand pans9adjusttheflameso

the circle it makes is about 1/2inch smaller than the bottom of the cookware.

kI~~]enboiling, usethis same flame size—-l/2inch smaller than the bottomof the cookware—no matter

WJ~~a~the~~o}{wareis inade of. Foods cook jtlst as q~licldyat a gentie boil

as fijey do at a.~furiousrolling boil. A Ydghbod creates steammd cooks ~;~;~Ti]~oist~~re.fl~avorand n~~trition.

Avoidit exceptforthefewcooking

processesthatneeda vigorousboil. men f~ing or Wmhg fook

h SWMWSSki, cast tioll or enmelware~ keeptheflamedown lower—--toabout1/2thediameter ofthepan.

men f~ng h glassor Cemic c~-~ lowertheflameevenmore.

Top-of-Range Coohare Muminm: Medium-weight

cookwareis recommendedbecause itheatsquicUy and evenly.Most

foodsbrownevenlyin an aluminum skillet.Minerals in food and water willstainbut will not harm aluminum. A quickscour with a soap-filledsteelwoolpad after eachuse keepsaluminumcookware lookingshinyandnew.Use saucepanswith tight-fittinglids when cookingwith minimum amountsof water.

Cmt Iron: If heated S1OW1Y,most skillets will givesatisfacto”~results.

Enamelware: Under some conditions, the enamel of some cookwaremaymelt.Followcookware manufacturer’srecommendations for cooking methods.

Glass: There aretwotypes of glass cookware—thatfor oven use only and that for top-of-riingecooking

(saucepans, coffee and teapots). Glass conducts heat very slowly.

Heatproof Glass Ceramic: Can be used for either surface or oven

cooking. It conducts heat very

slowlyand cools very slow~y.

Check cookware manu~~cturer’s directions to be sure it can be used

on gas ranges.

StainlessSteel:This metal alone

has poor heating properties, and is

usually combined with copper,

aluminum or other metals for

improved heat distribution.

Combination me~l skillets usually

woxksatisfactorily if they are

used with mediun] heat as tl~e

manufacturer recom~lleilds.

,’

~~~~~y~~~g~~~~~~

The{)ven !bMrnerandbroil burneronyourrangeare!ighted

e~ectricignition.Theovenand

broiler

cannotbeoperatedinthe

eventofa powerfailure.

Tolighteitherburner,

OVENSETknobtothedesiredoven operationandthe OVEN TEMP knobtothe desired temperature. The burner shouldignite within

60 seconds.

CAUTION:DO NOT MA= ANY ATTEMPTTOOPERATE THE ELE~~C IGNITION OVEN DUR.TNGAN ELE~RICAL

POWEROUTAGE.Theovencamot befit duringa poweroutage. Gaswdl notflowunlessthe glowbar is hot.

If the oven is in use when a power outageoccurs,theoven burner shuts offand cannot be re-lit untilpower

is restored.

Before using Your oven

Be sureyou understand how to set

the controlsproperly. Practice removingand replacing the shelves while theoven is cool. Read the

information and tips on the

followingpages. Keep thisbook handy where youcan refer to it— especiallyduringthe firstfewweeks.

oven Controk

The controjs for your ovenare marked OVEN SET and OVEN TEMP.

turn the

BAm—Use thissetting for all normalovenoperations—for example,for cookingroastsor casseroles.Only thebottomoven

burner operatesduringbaking. BROI&Use thissettingfor

broiling,Only thetop(broil) burnerwilloperate.

Tm BAK&When you use this

setting,the ovenwillturn on and offatthe timesyouselect. See AutomaticOvenTimeronnext page.

CLEM—Use thissettingforthe

self-cleaningfunctiononly. The OWN TEMP Control

maintains the temperatureyouset

fornormal ovenoperationaswell as for broiling. Push and turn clockwiseto settemperaturesor to set into CLEAN position.

0~—Shuts offpower to the oven

controls. Oven will not operate. The OVEN TEMP knob shouldbe turned to OFF whenever the oven is not in use.

For normal o~’enoperation, push and turn the knob clockwiseto the desired temperature which is

marked in normally take 30 to 60 seconds beforethe flame comes on.

Afier the ovenreaches the selected

temperature, the ovenburner cycles —offcompletely,then on with a full flame-to keeu the oven temperature contr~lled.

25°increments.It will

ovenMoistEre

Asyour oven heats up, the temperature changeof the air in the ovenmay cause water droplets to form on the door glass. These droplets are harm~essand will evaporate as the oven continues to heat up.

When the door is opened, the oven lightcomes on automatically.A

manualon/offswitchislocatedtothe Iefiofthe surfaceburner controls.

The lightcomes on automatically

whenthe ovendooris opened.

ovenshelves

The shelvesare designedwith stoplocksso when placed correctly on the shelfsupports, they will stop beforecomingcompletely out of the ovenand will not tilt when you are removingfoodfrom them or placing food on them.

When placing cookwareon a shelf, pullthe shelf outto the “stop” position. Place the cookware on the shelf, then slidethe shelf back into the oven. This will eliminate reaching into the hot oven.

. . ,... ___________

~G.

The oven has five.shelf supports

%* fornormalbakingand roasting—

A (bottom),B,C, .Dand E (top),

Italsohas a speciallowshelf position,(R) forroastingextralarge items,suchas a large turkey.Shelf

positionsfor tooting are suggested

The clock and timerson yourrange are helpful devicesthat serve severalpurposes.

2. Setthe DELAYSTARTcontrol. Wsh inandturnthe DELAYST~ dialtothetime youwant the oven toturn itself on. (Ifyou wantitto startcookingimmediately,do not setDELAYSTARTtime.)

The ovenis ventedthrough duct openingsat the rear of the cooktop, (seepage6). Do not block these

open;ngs‘whencookinginthe oven—itis importantthat theflowof

hot

airfromtheoven ~d freshairto

L5eovenburnersbeuninterrupted. @vent openings and nearby

surfacesmay become hot. Do

120ttoune~lthein.

~ HaIldlesof po@and panson the Cool{topmay becomehot if left too‘closeto the vent.

Toset the clock, push the knob in andturn the clockhandstothe righttothe correct time. Then let theknobout and continueturning toOFF.

The Mnute her hasbeen combinedwith the range clock. Use thistimer to time cooking operations. The color ofitspointer differsfrom that of the clockhands.

Minutesare marked up to 60 on the

center ring ofthe clock.

Toset the Mnute Timer, turn the knob to the Iefi,

withoutpushingi??,

untilthe pointer reachesthenumber ofminutesyou want to time.

Atthe end ofthe settime,a

buzzersounds to tell you time is

up. Turn the knob,

untilthe pointer reaches OFF

in,

and the buzzer stops.

This Timer will automatically start and stop your oven for you. Here’s what you do:

withoutpushirzg

3. Setthe STOPTIME control. Push in and turn the S~P TIME knobtothe time you want the oven to turn itself off. Remember,foods will spoilif left in the oventoolong beforeor afier cooking.

Note: There mustbeat leasta half-hourdifferencebetweenthe DELAYSTARTand S~P TIME dials, andtimes can be set ody up to 11hours and 45 minutes in advance.

4. Setthe OVEN SET knob to TINIEBAKE.

5. Set the OVEN TEMP knobto

the desired cookingtemperature. The ovenwill turn itself on

immediatelyunlessyou have set the

DELAYSTARTcontrol for a later

startingtime. It will operate at the temperature youselected and turn itselfoffat the StopTime you selected.

Afier youtake your food

oven,be

sure to turn the OVEN

TEMP knob to OFF.

outoftl~e

.,”

1. Make sure both your range clock and the DELAY STARTdial show thecorrect time of day.When

~itherthe DELAY STARTdial or

DELAYSTOP dial ispushed in

~ndt~~rned,it will “pop”intoplace ~vllelltlIe

;

u~ockis reached.

time show~lon tile range

“

.HoMrtosetYourRznge

forBaking

1. Positiontheshelfor shelvesin

theoven.If cookingon two shelves at the sametime, staggerthe pans forbestheat circulation.

2. Closeovendoor.TurnOVEN SETknobtoBAKEor T~E B~ and turn OVEN TEMP knobto

desiredtemperature.

3. Place foodin ovenon center ofshelf. Allow at least 2 inches betweenedgeofcookwareand

ovenwallor adjacent cookware.

4. Check foodfor donenessat minimumtime given on recipe.

Cooklonger ifnecessary.Turn OVENTEMP knob to OFF and removefood.

Reheating

Preheatingisveryimportantwhen usingtemperaturesbelow225”F. andwhen baking foodssuchas

biscuits,cookies,cakesand other pastries. Preheat theoven for at least 15minutesifpreheatingis necessary.

Preheating isnotnecessary when roastingor for long-timecookingof wholemeals.

SheIfP9Si~~om

Most bakingisdoneon the(B)

shelfposition.

Whenbakingthreeor fouritems, usctwoshelvespositionedonthe

8L D) supports.

Bakeangel foodcakes on the (A)

shelf position.

E“’’=ne~j~~

FjakiEEkg .

~Follow:1tested recipe and me:lsurethe ingredients carefully. Ifyouarc using a package mix,

followlabel directio~ls. t’‘dk~y}~y~vcnheatsup, Ille

~em’oerai~irechan~-e(:.fthe ::irintile

:>lJ@~)?lj;~y~;;pt~~[:~~c~{;~

,,SQ.-A

d;opleis fcf

formonthedoorglass.These dropletsare harmlessand will evaporateastheovencontinuesto

heatup.

@Donotopentheovendoorduring abakingoperation—heatwillbelost andthebakingtimemightneedto beextended.Thiscouldcausepoor bakingresults.If youmustopenthe door,openimpartially—only3 or4 inches—andcloseit asquicklyas possible.

@Donotdisturb theheatcirculation

intheoven withtheuse ofaluminum foil.Iffoilisused,place a small sheetofit, about 10by12inchesat themost,on a lowershelf several inchesbelowthe food. Do notplace foil on the ovenbottom.

~o~~o~ ~~ti~~

RobRem

andPossibleSolutiom

Pm Burningaround

eEdges

oIncorrectbakingtemperature.

Bottom crust soggyand

sufficientlybeforefillingpieshell.

~Fillingmaybe too thin orjuicy.

~Filling allowedto stand in pie shell beforebaking. (Fillpie shells and bakeimmediately.)

QIngredientsandproper measuring affectthequality ofthe crust. Use a testedrecipe and good technique. Makesure there are no tiny holesor tearsina bottom crust. “Patching” apiecrust couldcause soaking.

Pie filling runs over

QTopand bottomcrust not sealed

togetherwe~]. ~

Edgesofpiecrustnotbuiltup

highenough.

QToomuchfilling. CIChecksizeofpiep~ate.

Fasiry tstough; Crlistnotflal<y 0~(>0

~ Fattoo sofior cutifltoo

Polldo~lqhlightlyandhandle

little as

ofcrust too thin.

A11ow crust and/or fi~]ingto COO1

IIILICh]l:llld]i12g.

pos~ible.

edges

unbaked

fine.

cAms

Cake riseshigher on one side

Batterspreadunevenlyinpan.

~Ovenshelvesnotlevel. ~Warpedpansused.

Cakes cracking on top

Oventemperaturetoohigh.

~Batter toothick,followrecipe orexactpackagedirections.

@Checkforpropershelfposition. ~Checkpan’siz~calledforinrecipe.

~~nlpropermixingofcake. cake fa~ls

~Toomuchshortening,sugaror liquid. ~Checkleaveningagent,baking powderor bakingsoda to assure freshness.Makeahabitofnoting expirationdatesonpackaged ingredients. ~Cakebakedatincorrect temperatureor notbaked long enough. ~If addingoiltoacakemix, make certainthe oilisthetype and amountspecified.

Crust ishard

Cakehassoggylayer or strealwat :” bottom

Underminingingredients.

~Shorteningtoosoftfor proper

creaming.

~Toomuch liquid. Cooww & Blscmm

Doughy center;

surface

Checktemperature.

heavycrust om

s Checkshelfposition. ~CarefiHyfollowbakinginstructions

asgiveninreliablerecipeoron

conveniencefoodpack~ge.

Flatcookie sheetswillgivemore

evenbakingresults.Don’tovercrowd foodson abaking sheet. ~Conveniencefoodsused beyond their expirationdate.

Brownimgmore llotieeab]e on one side ~Oven door

cl~eck

Q Checkshelf

notclosf:dproperly,

gasketsead.

positio13.

13:3+1’iiERgGuide

———

1. ~~relleatiiigisvery inlpor~nt

;rElenusing temperatures below 225*N.and }Vhenbakislgfoods such as biseuiti9eookies9Cakes

and otl~erpastries.Preheatthe

ovenforat least 15minutes. Preheatingis notnecessary when

roastingor forlong-timecooking

ofwholemeals.

Foot]

Bread Biscuits(%in.

Coffeecake

Cornbreador muffins Gingerbread

Muftins

Popovers Quickloafbread Yeastbread(2loaves)

Plainrolls

Sweetrolls

cakes

(withoutshortening)

Angelfood Jellyroll Sponge

Cakes

Bundtcakes

Cupcakes Fruitcakes

Liiy(:r

Loiif

(;ookies 13rowI)ics Drop

I{cfrigcrilIclr

Rolled orsliced

thick)

Cookware Positions 1 Temperatures ShinyCookieSheet

ShinyMetalPanwith satin-finishbottom Cast-IronorGlassPan ShinyMetalPanwith satin-finishbottom ShinyMetal hluffinPans

>eepGlassorCast-IronCups WetalorGlassLoafPans MetalorGlassLoafPans

;hinyOblongorMuffinPans ;hirwOblongor MuffinPans

~IuminumTubePan IetalJellyRollPan 4etalorCeramicPan

4etalorCeramicPan

hinyMcta[MuffinPans MetalorGlassLoafor TubePJn ShinyMetalPanwith

satin-finishbottom Mc(alorGlassLoafPans B

Met:llorGlassPans

CookieSheet

CookieSheet CookieSheet

2. Aluminumpansconduct heat

3. Dark or non-shinyfinishesand quicldy.For mostconventional glasscookwaregenerallyabsorb baking,light, shinyfinishesgive

heat, whichmayresult in dry,crisp bestresultsbecausethey help crusts.Reduceovenheat25°F. if preventoverbrowning.For best browningresults, werecommend cakepansandpieplateswith dull

lighter crusts are desired. Rapid

browningof somefoodscan be

achievedbypreheatingcast-iron

bottomsurfaces. cookware.

shelf

B B

B B B

A B A

A,B

B,C B.C

400°-4750 350°-4000

400°-4500

400°-4250

350°-3750 375°-4250

375°-4250 350°-3750

325°-3750 375°-4000

325°-3500

325°-3500 350°-3750 275°-3000

350°-3750

325°-350” 350°-4000

400°-4250 375°-4000

Oven

350°

375°

350°

Time,

Minutes

15-20 15-30

~o-40 45-55

20-30

45-60 45-60 30-60

10-25

20-30

30-55

1o-15

45-60

45-65 20-25

2-4hrs.

20-35 40-60

25-35

10-20

6-12

7-12

Commen@

Canned,refrigeratedbiscuitstake2to4 minuteslesstime.

Preheatcast-ironpanforcrispcrust.

D&reaseabout5minutesformuffmmix, orbakeat450”F.for25minutes,thenat 350°F.for10to 15minutes.

Darkmetalorglassgivesdeepest browning.

tie-piece panis convenient. Linepanwithwaxpaper.

Paperlinersproducemoistercrusts. Use300°F.andShelfBforsmallor individualcakes. Ifbakingfourlayers,useShelvesBandD.

Barcookiesfrommixusesametime. UseShelfCandincreasetemperature 25to 50°F.formorebrowning.

Glass orMetalPans 510SSCUStilrdCUpSor ;asscrole(setin GlassCusulrdCupsor ~asserote

‘oilPar]onCookieSheet ipreadtocrustedges

;fassOrS:itirr-finishNfctal ;I;ISSorSiltin-finishNletal ;1:1SSorSiitin-fiilisflFt4e[ilI

p2nofhotwater)

i’an

A,B,C

B B B

350°-4000 300°-3500

325°

400°-4250 3~5°_350”

400°-4250 400°-4250

450°

~~j”-d~()” 3~5°_3750

300°-3500

30-60 30-60

50-90

40-70 15-25

40-60 40-60

10-16

60-90

30-60

30-75

Reducetemperatureto300°F.forlarge custard. Cookbreadorricepuddingwithcustard base80to90minutes.

Largepiesuse400”F.andincreasedtime. Toquicklybrownmeringue,use400”F.for

9to 11minutes.

Custardfillingsrequirelowertemperature, longertime.

Increasetimeforlargeamountor

size.

j_:~

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