Loading ...
Loading ...
Loading ...
ELECTRIC OVEN
GETTING THE BEST RESULTS
• Minimize opening and closing the oven door during
operation.
• Use the rack position recommended by the recipe and
fine-tune with personal experience.
• Use the bakeware recommended in the recipe.
• Store the broiler pan (s) outside the oven. An extra pan
without food will impact browning and cooking.
• For tender, golden brown crusts, use light non-stick/
anodized or shiny metal pans.
• For brown crisp crusts, use dark non-stick/anodized or
dark, dull metal pans or glass bakeware. These may
require lowering the bake temperature 25℉ (14℃).
• Allow at least 1″ (25.4 mm) of space between the pans
and the oven walls so heat can circulate around each
pan.
• To keep the oven as clean as possible, cook meat on a
pan and not directly on the racks.
• Cooking will continue with residual heat. remove the dish
from the oven immediately to avoid overcooking.
OVEN COOKING RECOMMENDATIONS
FOOD PAN SIZE CONTROL
TEMPERATURE SETTING
TOTAL SUGGESTED
COOKING TIME
Cookies 12″x15″ Cookie Sheet 375℉ 8 to 12 minutes
Layer Cakes 8″or 9″ Round 350℉ 25 to 35 minutes
Sheet Cakes
9″x13″ Pan
350℉
30 to 40 minutes
Bunt Cakes 12 Cup 325℉ 60 to 75 minutes
Brownies or Bar Cookies 9″x9″ Pan 325℉ 20 to 25 minutes
Biscuits
12″x15″ Cookie Sheet 425℉ or Package
Directions
10 to 15 minutes
Quick Bread 8″x4″ Loaf Pan 350℉ 55 to 70 minutes
Muffins 12 cup Muffin Pan 425℉ 14 to 19 minutes
Fruit Pies 9″ Diameter 425℉ 35 to 45 minutes
Fruit Cobblers 9″x9″ Pan 400℉ 25 to 30 minutes
Yeast Bread, Loaves
8″x4″ Loaf Pan 375℉ 25 to 30 minutes
Dinner Rolls 9″x13″ Pan 400℉ 12 to 18 minutes
Cinnamon Rolls
9″x13″ Pan 375℉ 25 to 30 minutes
Yeast Cotter and Cake 12″x15″ Cookie Sheet 400℉ 20 to 30 minutes
40
Loading ...
Loading ...
Loading ...