31
BAKING
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"
Diamete
r
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
BROIL
/
CONVECTION
BROIL
Tips
for
Broiling
Broiling
requires
constant
exposure
to
high,
intense
heat.
Only
the
upper
element
heats
in
the
BROILER
mode.
It
is
recommended
that
you
preheat
the
broil
element
before
starting
to
cook.
Preheat
the
broil
element/s
for
about
5
minutes.
Getting
the
Best
Results
Defrost
food
before
broiling.
Keep
oven
door
closed
during
broiling.
Steaks
should
be
more
than
1"
thick
if
rare
meat
is
desired.
Use
convection
broil
if
steaks
are
over
1
‐
1/2
inches
thick.
Turn
food
over
once
after
half
cooking
time.
It
is
not
necessary
to
turn
very
thin
food
(ham
slices,
fillets
of
fish,
etc.).
Liver
slices
must
be
turned
over
regardless
of
thickness.
Use
a
timer.
Set
it
for
the
minimum
time
and
check
the
food.
Center
food
directly
under
the
broiling
element
for
best
browning.
Rack
Positions
Before
turning
on
the
oven,
place
the
rack
in
the
desired
position.
After
preheating
the
broiler,
center
the
broil
pan
under
the
broil
element.
2
‐
Use
this
rack
position
when
broiling
beef
steaks,
ground
meat
patties,
ham
steak
and
lamb
chops
1
inch
or
less
thick.
Also
use
when
browning
food.
3
‐
Use
this
rack
position
when
broiling
meat
1
1/8
inches
or
more
thick,
fish,
poultry,
pork
chops,
ham
steaks
1
inch
or
more
thick.
3
or
4
‐
Use
this
rack
when
broiling
chicken
quarters
or
halves.
Utensils
A
porcelain
enamel
broil
pan
is
included
with
the
range.
Use
metal
or
glass
‐
ceramic
bake
ware
when
browning
casseroles,
main
dishes,
or
bread.
DO
NOT
use
heat
‐
proof
glass
or
pottery.
This
type
of
glassware
cannot
withstand
the
intense
heat
of
the
broil
element.
Broiling
Using
Meat
Thermometer
To
more
accurately
define
the
preparation
of
thick
steaks
or
chops
(at
least
1
1/2
inches
thick),
use
a
meat
thermometer.
Insert
the
point
of
the
thermometer
into
the
side
of
the
meat
reaching
the
center
of
the
steak
or
chop.
For
rare
steaks,
cook
the
first
side
to
90°F.
For
medium
or
well
done
steaks,
cook
the
first
side
to
100°F.
Turn
and
cook
the
second
side
to
desired
internal
temperature.
SETTING
BROILER
OR
CONVECTION
BROILER
Select
BROILER
to
brown
food
on
the
top
side
only.
This
mode
requires
turning
food
if
browning
is
required
on
both
sides.
Select
CONVECTION
BROILER
to
brown
food
slightly
also
on
the
bottom
side.
This
mode
is
preferred
for
browning
food
on
both
side
that
is
too
delicate
for
turning
such
as
fish.
The
degree
of
browning
of
each
side
might
be
different.
TO
SET
THE
OVEN
TO
BROILER
OR
CONVECTION
BROILER
1.
Place
oven
rack
in
desired
position.
2.
Set
Selector
Switch
to
BROILER
or
CONVECTION
BROILER.
