Sears KENMORE 73318 - Manual (Page 24)

1. Preheating is very important when using tem­
peratures below 225®F. and when baking foods
such as biscuits, cookies, cakes and other pas­
tries. Preheat the oven for at least 10 minutes.
Preheating is not necessary when roasting or for long­
time cooking of whole meals.
2. Aluminum pans conduct heat quickly. For most con­
ventional baking, light, shiny finishes give best results
because they help prevent overbrowning. For best
browning results, we recommend cake pans and pie
plates with dull bottom surfaces.
3. Dark or non-shiny finishes and glass cookware
generally absorb heat, which may result in dry, crisp
crusts. Reduce oven heat 25‘’F. if lighter crusts are
desired. Rapid browning of some foods can be
achieved by preheating cast iron cookware.
Shelf Oven Time,
Food Cookware Positions Temperatures Minutes Comments
isrs^ci
Biscuits (1/2 in-thick)
Shiny Cookie Sheet C 400'‘-475“ 15-20 Canned, refrigerated biscuits lake
2 to 4 minutes less lime
Coff©8 csk© Shiny Meta! Part with
satInTinish bottom В 350='-400° 15-30
Corn bread or muffins Cast Iron or Glass Pan
в 400°-450° 20“40 Preheat cast iron pan for crisp crust
Gingerbread Shiny Metal Pan with
satin-finish bottom
в
380° 45-55
Muffins Shiny Metal Mufiin Pans в 400М25' 20-30 Decrease about 5 minutes for muffin
Popovers Deep Glass or Cast iron Cups
в
375* 45-60 mix or bake at 450°F, for 25 minutes,
then at 350“F for 10 to 15 minutes
Quick toaf bread Metal or Giass Loaf Pans
в 350“'375* 45-60 Dark metal or glass gives deepest
Yeast bread (2 loaves} Metal or Glass Loaf Pans
в 375®-425° 30-60 browning
Plain rolls Shiny Oblong or Muffin Pans
в 375‘"-425° 10“25
Sweet roils Shiny Oblong or Muffin Pans S 350*-Э75“ 20-30
(without shortening)
Angel food Aluminum Tube Pan А L3W vJ-ví Two-piece pan is convenient.
Jeliy roll Metal Jelly Roil Pan В 375М00* 10-15 Line pan with wax paper.
Sponge Metal or Ceramic Pan А заз^-ззо* 45-60
Cakes
Bund!cakes Metal or Ceramic Pan А, В 32S*^*3S0^ 45-B5
Cupcakes Shiny Metai Muffin Pans В 350"-375” 20-25 Paper liners produce moister cmsts.
Fruitcakes Meta! or Glass Loaf of Tube Pan А, В гув^-зоо* 2-4 hrs Use 300°F and ShsH B for smalt or
individual cakes.
Layer Shiny Metal Pan with В 350”-375° 20-35 If baking four layers, use Shelves
satin-finish bottom B and D
Loaf Metal or Glass Loaf Pans В 350“ 40-60
Cookies
Brownies
Metal or Glass Pans
в, с 325°-350* 25-35 Bar cookies from mix use same time
Drop Cookie Sheet
в, с 350°-400“ 10-20 Use Shelf C and Increase tempera­
ture 25 to 50“F, for more browning
Refrigerator Cookie Sheet
С2 LJ| W 400°-425® 6-12
Rofisd or sliced Cookie Sheet В, с 375“-400“ 7-12
Fruits,
Other Desserts
Baked appies
Glass or Metal Pans А, В. С 350М00* 30-60
Custard Glass Custard Cups or Casserole В 300*-350* 30-B0 Reduce temperature to 300°F for
(set in pan of hot water)
liaitnis tc.tai'H
Puddings, rice Glass Custard Cups or Casserole
в 325“ 50-90 Cook bread or rice pudding with
and custard custard base 80 to 90 minutes.
Pies
Frozen
Foil Pan on Cookie Sheet
ЕЭ
сэ 400“-42S“ 40-70 Large piss use 400'’F and mote time
Meringue Spread to crust edges
в 325*-350” 15-25 To quickly brown meringue, use
400°F. for S to 11 minutes
One crust Glass or Satin-finish Metai
8 40-60 Custard fillings requite lower tern-
Two crust Glass or Satin-finish Metal В 4G0'’-425° 40-60 perature and longer time.
Pastry shell Glass or Satin-finish Metal Pan
в 450° 10-16
Miscellaneous
Baked potatoes
Set on Oven Shelf
в, с 325°-400° 60-90 Increase time for large amount or
Scalloped dishes Glass or Metai
в, с 325“-375° 30-60 size.
Souffles
I Glass Pan
в 3O0°-3S0” 30-75
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