Use and Care Manual
42
Baking
Baking Tips
• Make sure the oven racks are in the desired position before you turn on the oven.
• DO NOT open the door frequently during baking. Look through the door
window to check doneness whenever possible. If you must open the door, the best
time is during the last quarter of the baking time.
• Bake to the shortest time suggested and check for doneness before adding more
time. For baked food, a stainless steel knife placed in the center of the product
should come out clean when done.
• Use the pan size and type recommended by the recipe to ensure best results. Ca-
kes, quick breads, mufns, and cookies should be baked in shiny, reective pans for
light, golden crusts. Avoid the use of old, darkened pans. Warped, dented, stainless
steel and tin-coated pans heat unevenly and will not give uniform baking results.
Food Pan size Single rack
position
Temperature Time
(min)
ENTREES
Eggs rolls Cookie sheet 3 or 4 400F°(204°C) 25-30
Fish sticks Cookie sheet 3 or 4 425°F(218°C) 10-15
Lasagna, frz Cookie sheet 3 or 4 375F°(191°C) 55-60
Pot pie Cookie sheet 3 or 4 400F°(204°C) 35-40
Gr. peppers stuffed
13”x 9” 3 or 4 375F°(191°C) 60-70
Quiche 9” round 3 or 4 400F°(204°C) 25-30
Pizza, 12” Cookie sheet 3 or 4 400F°(204°C) 15-20
Mac. & cheese, frz
Cookie sheet 3 or 4 375F°(191°C) 35-40
VEGETABLES
Baked potatoes On rack 3 or 4 375F°(191°C) 60-65
Spinach soufe 1 qt. casserole 3 or 4 350F°(177°C) 45-50
Squash Cookie sheet 3 or 4 375F°(191°C) 50-55
French fries Cookie sheet 3 or 4 425°F(218°C) 20-25
*Note:
The above information is given as a guide only