Hotpoint RS778GJ, How To Get The Best

 Guide

1. Aluminum pans conduct heat

 For most conventional

baking, light, 

 finishes generally

give best results. They prevent

 in the time it takes

for heat to cook the center areas.
Dull (satin-finish) bottom surfaces
of pans are recommended 

 cake

pans and pie plates to be sure those
areas brown completely.

2. Dark or non-shiny finishes,

which cook longer than 30 to 40

glass and 

 cookware,

minutes. For food with short

generally absorb heat, which may

cooking times, preheating gives

result in dry, crisp crusts. Reduce

best appearance and crispness.

oven heat 

 if lighter crusts are

desired. Preheat cast iron for

4. Open the oven door to check

baking some foods for rapid

food as little as possible to prevent

browning when food is added.

uneven heating and to save energy.

3. Preheating the oven is not always
necessary, especially for foods

Shelf

Oven

Time,

Food

Container

Position

Temperature

Minutes

Comments

Bread
Biscuits 

 thick)

Shiny Cookie Sheet

B, C

400°-4750

15-20

Canned, refrigerated biscuits take
2 to 4 minutes less time.

Coffee cake

Shiny Metal Pan with

B, A

350”-400°

20-30

satin-finish bottom

Corn bread or muffins

Cast Iron 

 Glass

B

400”-450°

2040

Preheat cast iron pan 

Gingerbread

Shiny Metal Pan with

B

350°

45-55

satin-finish bottom

Muffins

Shiny Metal Muffin Pans

A, B

400”-425°

20-30

Popovers

Decrease about 5 minutes for muffin

Deep Glass or 

 Iron Cups

B

375°

45-60

mix, or bake at 

 for 25 minutes,

then at 

 for 10 to 15 minutes.

Quick loaf bread

Metal   Glass Loaf Pans

Yeast bread (2 loaves)

B

350°-3750

45-60

Metal or Glass Loaf Pans

A, B

375” -425°

Dark metal or glass give deepest
browning.

Plain rolls

Shiny Oblong or Muffin Pans

A, B

375°-4250

10-25

For thin rolls, Shelf B maybe used.

Sweet rolls

Shiny Oblong or Muffin Pans

B, A

350°-350

20-30

For thin rolls, Shelf B may be used.

Cakes
(without shortening)
Angel food

Aluminum Tube Pan

Jelly roll

A

325°-3750

30-55

Two-piece pan is convenient.

Metal Jelly Roll 

B

10-15

Line pan with 

 paper.

Metal or Ceramic Parr

A

325”-350°

45-60

Cakes

 cakes

Metal or Ceramic Pan

A, B

325°-3500

45-65

Shiny Metal Muffin Pans

B

350°-3750

20-25

Paper liners produce more moist

Fruit cakes

Metal or Glass Loaf 

crusts.

A, B

2-4 hrs.

 Pan

Use 

 and Shelf B for small or

Layer

Shiny Metal Pan with

individual cakes.

B

350°-3750

20-35

satin-finish bottom

Layer, chocolate

Shiny Metal Pan with

B

350°-3750

25-30

satin-finish bottom

Loaf

Metal or Glass Loaf Pans

B

350°

40-60

Cookies
Brownies

Metal or Glass Pans

B, C

325°-3500

25-35

Drop

Cookie Sheet

Bar cookies from mix use same time.

B, C

350°-4000

10-20

Use Shelf C and increase temp.

Refrigerator

Cookie Sheet

B, C

400”-425°

Rolled or sliced

Cookie Sheet

6-12

 for more browning.

B, C

7-12

Fruits,
Other Desserts

Baked apples

Glass or Metal Pan

A, B, C

30-60

Custard

Glass Custard Cups or Casserole

B

300°-3500

30-60

Reduce 

 to 

 for large

(set in pan   hot water)

Puddings, Rice

custard. Cook bread 

 rice pudding

Glass Custard Cups or

B

325°

50-90

with custard base 80 to 90 minutes.

and Custard

Casserole

Pies

Foil Pan 

 Sheet

A

400”-425°

45-70

Large pies use 

 and increase

Meringue

Spread   crust edges

time.

B, A

325” -350°

15-25

 quickly brown meringue, use

One crust

 for 8 to   minutes.

Glass or Satin-finish Metal

A, B

400°-4250

40-60

Custard fillings require lower

Two crust

Glass   Satin-finish Metal

Pastry shell

400°-425”

40-60

temperature, longer time.

Glass   Satin-finish Metal

B

450”

12-15

Miscellaneous
Baked potatoes

Set on Oven Shelf

A, B, C

60-90

Increase time 

 large amount

 dishes

Glass   Metal Pan

A, B, C

325°-375”

30-60

 sire.

Souffles

Glass

B

300°-3500

30-75

25