GE 122518 - Manual (Page 7)

Slow Cooking
Slow cooking is best for less tender cuts of meat. Heat is gradual with slow
cooking. It is not necessary to stir when slow cooking. Avoid removing the cover
during slow cooking. Heat escapes during slow cooking and you may need to
increase the cooking time. When using a standard recipe, slow cook 1
1 ⁄ 2 hours for
every 30 minutes. Slow cook using the 250°F setting.
Baking*
• Baking pans should always be placed on the Roasting Rack. Do not place pans
on bottom of Cooking Pan.
• Metal pans are recommended for use in the roaster as they provide better heat
transfer and browning.
CAUTION: Use hot pads or mitts when removing food from oven. Rack will be hot,
allow to cool or remove with hot pads/mitts.
COOKING GUIDE (CONT’D)
MUFFINS 425°F 15 to 20
QUICK BREAD 375°F 65 to 75
YEAST BREAD 400°F 40 to 45
YEAST ROLLS 400°F 18 to 20
COOKIES 350°F 8 to 13
BROWNIES 350°F 25 to 30
CUPCAKES 350°F 20 to 30
SHEET CAKE 350°F 40 to 45
POUND CAKE 350°F 50 to 60
BUNDT CAKE 350°F 50 to 60
CHEESECAKE 325°F 50 to 60
FRUIT PIE 425°F 45 to 50
CUSTARD PIE 350°F 50 to 60
PASTRY SHELL 425°F 10 to 13
PIZZA (9-inch) 425°F 20 to 25
BAKED POTATOES 350° to 400°F 50 to 60
SWEET POTATOES 350° to 400°F 55 to 65
SCALLOPED POTATOES 350°F 75 to 90
WINTER SQUASH 400°F 45 to 60
BAKED APPLES 350°F 35 to 45
FOOD TEMP. SETTING BAKING TIME (MIN)
E7
S7
GU ÍA DE CO CIN A( CO NT IN UA CIÓ N)
Co cc ió nl en ta
La co cc ió nl en ta es lo me jo rp ara co rte sd ec arn em en os tie rn os. El ca le nta mie nto
es gra du al en co cc ió nl en ta .N oh ac ef alt ar ev olv er du ra nte la co cc ió nl en ta .E vit e
re mo ve rl at ap ad ura nte la co cc ió nl en ta .E lc alo rs ee sc ap ad ura nte la co cc ió n
le nta yp ue de ne ce sit ar in cre me nta re lt ie mp od ec oc ció n. Al uti liz ar un ar ec eta
co mú n, co cin el en ta me nte du ra nte 1h ora ym ed ia po rc ad a3 0m in uto s. Re alic e
la co cc ió nl en ta a2 50 °F.
Ho rn ea do *
•L as olla sd eh orn ea do sie mp re de be nc olo ca rse so bre la pa rri lla asa do ra .
No co lo qu el as olla se ne lf on do de la olla de co cc ió n.
•S er ec om ie nd ae lu so de olla sd em eta lc on est eh orn oy aq ue pro po rc io na n
un am ejo rt ra nsf ere nc ia de ca lo ry so nm ejo re sp ara do ra r .
CU ID AD O: Uti lic ea ga rra de ra so gu an te sa lr em ov er co mid ad el ho rn o.L ap arr illa
est ará ca lie nte ,p erm ita qu es ee nfr íe or em ué va la co na ga rra de ra so gu an te s.
42 5°F 15 a2 0
37 5°F 65 a7 5
40 0°F 40 a4 5
40 0°F 18 a2 0
35 0°F 8a 13
35 0°F 25 a3 0
35 0°F 20 a3 0
35 0°F 40 a4 5
35 0°F 50 a6 0
35 0°F 50 a6 0
32 5°F 50 a6 0
42 5°F 45 a5 0
35 0°F 50 a6 0
42 5°F 10 a1 3
42 5°F 20 a2 5
35 0° to 40 0°F 50 a6 0
35 0° to 40 0°F 55 a6 5
35 0°F 75 a9 0
40 0°F 45 a6 0
35 0°F 35 a4 5
CO MID A AJ US TE DE TE MP . TIE MP OD EC OC CIÓ N( MIN .)
MU FFI NS (m olle tes )
PA N
PA ND EL EVA DU RA
RO LLO SD EL EVA DU RA
GA LLE TIT AS
BR OW NIE S
MA GD ALE NA S
PA STE L
PA NQ UÉ
PA STE LD ER OSC A
PA STE LD EQ UES O
TO RTA DE FR UTA
TO RTA DE CR EM A
CU BIE RTA DE REP OST ER ÍA
PIZ ZA (d e9 pu lg ad as)
PA PA SA LH OR NO
BA TAT AS
PA PA SG RA TIN AD AS
CA LA BA ZA
MA NZA NA SA SA DA S
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