Ge 168962 User Manual download pdf (Page 4)

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

/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

⁄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.)

1 2 3 4 5 ... 13

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Ge 168962 User Manual Page 4

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