GE 168962 - Manual (Page 4)

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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 11 to 13
BROWNIES 350° F 25 to 30
CUPCAKES 350° F 25 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)
Roasting Meats and Poultry
Tender cuts of meat are best suited for roasting. The time guide below is for use
with tender cuts such as from the sirloin area. Less tender cuts of meat should be
slow cooked in liquid. Times indicated below are approximate and should be
used as a guideline only.
Cooking Guide (Cont.)
BEEF ROASTS
Standing Rib 325° F 20 to 25
Sirloin Tip 350° F 20 to 25
Tenderloin 450° F 8 to 12
Pot Roast 300° F 30 to 40
Corned Beef 300° F 15 to 20
LAMB
Leg 350° F 25
Shoulder, boneless 350° F 25
PORK
Loin Roast 350° F 25 to 30
Rolled Shoulder 350° F 35 to 40
Chops 325° F 15 to 20
Country-Style Ribs 450° F to brown and…
…then decrease temp. to 250° F 15 to 20
SMOKED HAM
Bone-in, shankless 325° F 20 to 25
Boneless 325° F 15 to 20
Fully cooked 325° F 13 to 28
VEAL
Loin 325° F 30 to 35
Shoulder 325° F 30 to 35
POULTRY
Chicken, whole (3 1 / 2 – 5) lb. 350° F 15 to 17
Chicken, whole (6– 8) lb. 350° F 18 to 20
Chicken, pieces 350° F 8 to 10
Turkey, prebasted (10–14) lb. 375° F 12 to 17
Turkey, prebasted (14–22) lb. 375° F 13 to 18
Turkey, fresh 350° F 15 to 20
MEAT TEMP. MIN./LB.
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.)