Heartland 5200 - Manual (Page 24)

21
Cooking Guide
-
Broiling Guide:
Baking Guide:
Caution: Accessible parts may become hot when the broiler is in use. Children should be kept away.
General Cooking Tips & Preferences
·Insert the grease filter (provided) on to the fan shield to
prevent grease build up.
·Allow the oven to preheat for 8 minutes
·Prepare meat, allowing frozen meat to thaw before
broiling.
·Slit the fat around the edge of the meat about every inch,
to prevent curling. Arrange meat on the broiler pan.
·Always use the broiler pan and rack supplied.They are
designed to allow fats to drip into the pan, reducing
smoking while the food is cooking. If desired, the broiler
pan may be lined with foil and the broiler rack may be
covered with foil. However be sure to mould the foil to the
broiler rack and cut slits in the foil to conform to the slits
in the rack to allowjuices and fat to drain into the pan.
·Broil meat on rack of broiler pan placed on oven shelf
in third or fourth position (refer to Figure 1) about 4-5
inches (10-12 cm) below the top element.
·The closer the meat is placed to the broil element, the
faster the surface browns. For rare meat, preheat the
broiler unit and place the meat as close to the unit as
possible.
·The further away the meat is placed, the slower the
surface browns and the more well done the meat will be.
·A small amount of water placed in the broiler pan will
reduce the smoke and splattering from hot
drippings.
·Turn meat with tongs, not a fork so as not to pierce meat
and lose juices.
·Keep oven door closed for broiling.
General Cooking Tips & Preferences
·Place oven rack in correct position before preheating oven
(refer to Baking Guide and Figure 1on pg. 24)
·Bake most frozen foods that are in foil containers on the
aluminum baking sheet supplied with oven as shiny
surfaces reflect the heat.
Piecrusts:
- Dull metal pans absorb and conduct heat the best.
- Dark finishes and glass absorb more heat, cooking
faster and resulting in darker crusts.
- If using shiny aluminum foil pans, place on aluminum
baking sheets to conduct heat better for bottom crust.
-Shield edges with foil if getting too brown before
completely cooked
·For Layer Cakes single rack convection is recommended
·For Angel Food Cakes convection is recommended with 1
or 2 cakes
·If using insulated baking sheets, items may take longer
to cook.
Convection Baking:
·Generally lids or foil covering are not recommended except
for moist casseroles (e.g. lasagna) which can be covered
half way through the cooking time to prevent drying out.
·For quick breads (e.g. banana or zucchini loaves) do not
reduce temperature since they are very dense and moist.
Be sure to insert a cake tester or toothpick to see that
center is cooked.
·For cookies, tea biscuits and rolls, use aluminum baking
sheets that are supplied with stove, do not use larger ones
or ones with sides. This is so that the air can circulate
evenly. When multiple racks are cooked at once, middle
rack may take a few minutes longer to cook.
Fo o d s D egree of D o n en ess T h ickn ess
A p pro xim ate
Tim e
B eef
S teak s R are 3/4 - 1 inc h (2 c m ) 5-6 m in/s id e
M edium 3/4 - 1 inc h (2 c m ) 7-8 m in/s id e
G roun d B e ef P a tties W ell done 3/4 - 1 inc h (2 c m ) 6-8 m in/s id e
Po rk
P ork C hops or K a bobs until no longer pink 3/4 - 1 inc h (2 c m ) 5-6 m in/s id e
Lam b
Lam b C hops or K a bobs M edium R are 1 inc h (2 c m ) 5-7 m in/s id e
C hic ken
C hic ke n P a rts until juic es ru ns c lear 25-40 m in utes
B oneles s B reas ts until no longer pink 6-8 m in/s id e
Fis h
W hole or S teak s flakes w ith a fork
B oneles s Fillets flakes w ith a fork 5-10 m inu tes
Lobs ter T ails, Th aw ed 8-10 m inu tes
F ood s
S in g le R a c k
P o s itio n fo r
S ta n d a rd o r
C o n ve c tio n
M u ltip le R a c k
P o s itio n fo r
C o n ve c tio n
O N LY
S ta n d a rd
Te m p e ra tu re
C o n ve c tio n
Te m p e ra tu re
C o o kin g
T im e
C o o kin g
T im e
C F F C M in u te s M in u te s
Ye a s t Lo a f
Ye a s t R o lls
F o c a cc ia o r P iz z a
M u ffin s
Tea B is cu its
2
2 o r 3
1 o r 2
2 o r 3
2 o r 3
N o t a d vis e d o n
m u ltip le ra c k s
2 & 4 o r 1 & 3
N o t a d vis e d o n
m u ltip le ra c k s
2 & 4 o r 1 & 3
2 & 4 o r 1 & 3
4 0 0
3 7 5
4 0 0
4 2 5
4 5 0
2 0 0
1 9 0
2 0 0
2 2 0
2 3 0
3 0 - 4 0
1 5 - 2 0
1 5 - 2 0
2 0 - 2 5
1 2 - 1 5
3 7 5
3 5 0
4 0 0
4 0 0
4 2 5
1 9 0
1 8 0
2 0 0
2 0 0
2 2 0
2 0 - 3 0
6 - 1 0
1 2 - 1 8
1 2 - 2 0
8 - 1 2
2 o r 3
1
2 o r 3
N o t a d vis e d o n
m u ltip le ra c k s
N o t a d vis e d o n
m u ltip le ra c k s
2 & 4 o r 1 & 3
3 4 0
3 2 5
3 5 0
1 7 5
1 6 0
1 8 0
3 0 - 3 6
5 5 - 6 0
2 0 - 2 5
3 0 0
3 0 0
3 2 5
1 5 0
1 5 0
1 6 0
2 5 - 3 0
4 0 - 4 5
1 5 - 2 0
1 o r 2
1
2 o r 3
1 o r 2
N o t a d vis e d o n
m u ltip le ra c k s
N o t a d vis e d o n
m u ltip le ra c k s
4 0 0
4 2 5
3 5 0
2 0 0
2 2 0
1 8 0
8 - 1 0
1 5
2 0 - 2 5
- th e n lo w e r in g to :
4 0 0
4 5 0
3 7 5
2 0 0
2 3 0
1 9 0
8 - 1 0
1 5
3 0 - 4 0
- th e n lo w e r in g to :
3 2 5
3 5 0
1 6 0
1 8 0
8 - 1 0
8 - 1 2
3 5 0
3 7 5
1 8 0
1 9 0
1 0 - 1 2
8 - 1 0
2 & 4 o r
2 , 3 & 4
2 & 4 o r
2 , 3 & 4
L a ye r C ak e M ix e s
A n ge l F o o d M ix e s
C u p ca k e s
S h ells w itho u t F illin g
D o u b le C r us t w ith F illin g
D ro p o r S u g a r
R o lle d
C a k e s
P ie s
C o o kie s
B re a d s
This chart is a referance guide only, as variables such as size, tempature and individual preferances may affect the cooking time.
Recipe or package directions should always take precedence. Keep a record of your results, preferred tempatures and times.