Amana ARR6420 - Manual (Page 14)

14
Bake Pan Placement
• Keep pans and baking sheets 2 inches from oven
walls.
• Stagger pans placed on different racks so one is
not directly over the other.
Cooking
BAKING TIME GUIDELINES
Cake Pan
Type Pan size Cups of
batter
Oven
Temp. Minutes
Oval 7 ¾” x 5 ¾” 2 ½ 350°F 25 to 30
13” x 9 ¾” 8 350°F 25 to 30
Round,
2” layer 6” 2 350°F 25 to 30
8 “ 3 350°F 30 to 35
14” 10 350°F 50 to 55
Round,
3” layer 8” 5 325°F 60 to 65
12” 11 325°F 75 to 80
Half Round,
2” layer 18” 9 325°F 60 to 65
Half Round,
3” layer 18” 12 325°F 60 to 65
Square 6” 2 350°F 25 to 30
10” 6 350°F 35 to 40
16” 15 1/2 350°F 45 to 50
Baking Guidelines
When baking with a new oven, keep in mind temperatures vary from oven to oven. Store-bought thermometers are
generally not accurate and should not be used to calibrate oven temperatures.
Hints for Cookies,
• Shiny, flat cookie sheets should
be used. Avoid cookie pans with
high sides - this will cause
uneven browning on the top.
• Cookie sheet should not touch
the sides of the oven or door.
Cakes,
• Follow recipe’s directions for
pan size. Shiny pans work best
for cakes.
• Cake baked in too large a pan
will be thin and dry. Too small a
pan will be undercooked or
unevenly cooked and may spill.
Pies
• Pies should be baked in dark or
dull pans to increase browning.
• Frozen pies should be heated
on an aluminum cookie sheet.
BAKEWARE GUIDELINES
Dark or dull pans Absorb more heat
and result in darker
browning.
Recommended for
pies and breads.
Shiny pans (no
sides) Recommended for
cookies.
Shiny pans
(sides) Recommended for
cakes
Glass pans Lower
recommended
oven temperature
by 25°F.