Viking DERT300-4B User manual

Viking Range Corporation
use & care manual
electric rangetops/ranges
Viking Range Corporation
111 Front Street
Greenwood, Mississippi 38930 USA
[phone]
For product information,
call 1-888-VIKING1 (845-4641)
or visit the Viking Web site at
vikingrange.com
F1484D (M0805VR)

3
WWAARRNNIINNGG
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iinnjjuurryyoorrddeeaatthh..
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2
CCoonnggrraattuullaattiioonnss......
Your purchase of this product attests to the importance you
place upon the quality and performance of the major appliances you
use. With minimal care, as outlined in this guide, this product is
designed to provide you with years of dependable service. Please take
the few minutes necessary to learn the proper and efficient use and
care of this quality product.
We appreciate your choosing a Viking Range Corporation
product, and hope that you will again select our products for your
other major appliance needs.
TTaabblleeooffCCoonntteennttss
Warnings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Important Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . 3
Surface Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Before Your Use Your New Rangetop/Range . . . . . . . . . . . . . 7
Basic Functions of Your Oven . . . . . . . . . . . . . . . . . . . . . . . . . 10
Oven Operations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Self-Clean Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Power Failure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Service Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
IImmppoorrttaannttSSaaffeettyyIInnssttrruuccttiioonnss
1. Your unit should be installed by a qualified technician. The
appliance must be installed and electrically grounded according to
local codes.
2. Do not attempt to repair or replace an part of this appliance unless
specifically recommended in this manual. All servicing should be
referred to a qualified technician. Warranty service must be
performed by an authorized service agency.
3. The “push-to-turn” knobs of this range are designed to be child-
safe. However, children should not be left alone in the kitchen
while the range is in use. Do not store items of interest to children
over the unit. CCAAUUTTIIOONN::Children climbing to reach items could
be seriously injured.
4. GREASE is flammable and should be handled carefully. Do not
use water on grease fires. Never pick up a flaming pan. Smother
flaming pan by covering utensil completely with well-fitting lid,
cookie sheet or flat tray. Flaming grease outside of utensil can be
extinguished with baking soda or, if available, a multipurpose dry
chemical or foam type extinguisher.
5. Never leave the surface area unattended at high heat setting.
Boil-overs cause smoking and greasy spill-overs which may ignite.
6. If you are “flaming” liquor or other spirits under an exhaust, TTUURRNN
TTHHEEFFAANNOOFFFF..The draft could cause the flames to spread out of
control.
7. Wear proper apparel. Loose-fitting or hanging garments should
never be worn while using the appliance.
8. Never use your range for warming or heating a room. This is
based on safety considerations.
9. Use proper pan size. Select utensils having flat bottoms large
enough to cover the burner. Using undersized utensils allows the
flame to come up the side of the utensil, scorching the outside of
the utensil and making cleanup harder.

5
10. Use dry pot holders. Moist or damp pot holders on hot surfaces
may result in burns from steam. Do not let potholder touch hot
surface areas. Do not use a towel or other bulky cloth.
11. DDOONNOOTTTTOOUUCCHHSSUURRFFAACCEEUUNNIITTSSOORRAARREEAASSNNEEAARRUUNNIITTSS..
Surface areas may become hot enough to cause burns. Surface
elements may be hot even though they are dark in color. During
and after use, do not touch or let flammable materials contact
heating elements until they have had time to cool.
12. To reduce the risk of burns, ignition of flammable materials, and
spillage due to unintentional contact with the utensil, the handle of
a utensil should be positioned so that it is turned inward toward
the center of the range, and so that it does not extend over
adjacent burners.
13. Keep area clean and free from combustible material, gasoline, and
other flammable liquids. Never use your oven as a storage space.
Combustible items (paper, plastic, etc.) may ignite and metallic
items may become hot and cause burns.
14. A risk of tip-over may result if the appliance is not installed in
accordance with installation instructions including excessive
loading of the oven door or from abnormal usage.
15. Storage cabinet area above the unit must be 36” (91.4 cm) and
cannot project more than 13” (33.0 cm) outward from the rear wall.
Beware of potential hazards associated with retrieving items from
such cabinets when the unit is in operation.
16. Do not heat unopened food containers; buildup of pressure may
cause the container to explode and result in injury.
17. Never sit, step, stand, or lean on any part of the oven, or injury
may result.
18. Use care when opening oven door. Let hot air or steam escape
before removing or replacing food. Always position oven racks in
desired location while oven is cool. If rack must be moved while
oven is hot, do not let potholder contact hot heating element in
oven.
19. Do not clean door gasket. It is essential for a good, tight seal.
Care should be taken not to rub, damage, or move the gasket.
20. No commercial oven cleaner or oven liner protective coating of
any kind should be used in or around any part of the oven.
4
21. Before self-cleaning the oven, remove broiler pan, broiler grid, oven
racks, rack supports, and other utensils. Do not use your oven to
clean other parts. A fan noise should be hear sometime during the
cleaning cycle, if not, call service before self-cleaning again.
WWAARRNNIINNGG::When self-cleaning, surfaces may get hotter than
usual, therefore, children should be kept away.
22. DDOONNOOTTTTOOUUCCHHHHEEAATTIINNGGEELLEEMMEENNTTSSOORRIINNTTEERRIIOORRSSUURRFFAACCEESS
OORROOVVEENN..Heating elements may become hot even though they
are dark in color. Interior surfaces of an oven become hot enough
to cause burns. During and after use, do not touch, or let clothing
or other flammable materials contact heating elements or interior
surfaces of oven until they have had sufficient time to cool. Other
surfaces of the oven may become hot enough to cause burns, such
as the oven vent opening, the surface near the vent opening, and
the oven door window.
23. Clean rangetop with caution. If a wet sponge or cloth is used to
wipe spills on hot cooking area, be careful to avoid steam burn.
Some cleansers can produce noxious fumes if applied to hot
surface.
24. Do not cook on a broken rangetop. Spillovers or cleaning solution
may penetrate a broken glasstop and create a risk of electrical
shock. Contact a qualified technician immediately should your
rangetop become broken.

76
SSuurrffaacceeCCooookkiinngg
CCooookkiinnggUUtteennssiillss
Each cook has his or her own preference for the particular
cooking utensils that are most appropriate for the type cooking being
done. Only certain types of glass, glass/ceramic, earthern ware, or
other glazed utensils are suitable for glass rangetop use without
breaking due to the sudden change in temperature. As with any
cookware, yours should be in good condition and free from excessive
dents on the bottom to provide maximum performance and
convenience.
CCAAUUTTIIOONN
Using cast iron cookware on the glass rangetop is not recommended.
Cast iron retains heat and may result in rangetop damage
BBeeffoorreeYYoouuUUsseeYYoouurrNNeewwRRaannggeettoopp//RRaannggee
All products are wiped clean with solvents at the factory to remove any
visible signs of dirt, oil, and grease which may have remained from the
manufacturing process. Before starting to cook, clean the range
thoroughly with hot, soapy water.
GGllaassssRRaannggeettoopp
Clean your glass top before the first time you use it. A thorough
cleaning with a glass top cleaner is recommended. It only takes a
minute and puts a clean, shiny coating on the glass top before its initial
use.
OOvveenn
Before first use, wipe interior with soapy water and dry
thoroughly.
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TTyyppeeRReessppoonnsseettootteemmpp..RReeccoommmmeennddeeddUUssaaggee
CChhaannggeess
Aluminum Heats and cools quickly Frying, Braising, Roasting
May leave metal
markings on rangetop
Cast Iron Heats and cools quickly Not recommended.
Retains excessive heat
and may damage
rangetop.
Copper, Heats and cools quickly Gourmet cooking, wine
tin lined sauces, egg dishes.
Enamelware Response depends on base Not recommended.
metal Heats too slowly.
Imperfections in enamel
may scratch rangetop.
Glass Ceramic Heats and cools slowly Not recommended.
Heats too slowly.
Imperfections in glass
may scratch rangetop.
Stainless Steel Heats and cools at moderate Soups, sauces,
rate vegetables, general
cooking.
OOppeerraattiinnggtthheeSSiinngglleeFFrroonnttoorrRReeaarrEElleemmeenntt
Push in and turn the control knob counterclockwise to the desired
setting. The element will cycle on and off to maintain the desired heat
setting. When finished, turn all controls to OFF.
OOppeerraattiinnggtthheeRReeaarraannddBBrriiddggeeEElleemmeenntt
Push in and turn the right rear control knob clockwise to the desired
setting. The rear element and the bridge element will cycle on and off
to maintain the desired heat setting. When finished, turn all controls
OFF.
HHoottSSuurrffaacceeIInnd
diiccaattoorrLLiigghhttss
The range has four hot surface indicator lights. They are located in the
center of the glass rangetop. The hot surface indicator light will glow
red when the corresponding element is turned on. The light will
remain on after turning off the control knob until the corresponding
element has cooled to a safe temperature.

9
8
CCooookkiinnggSSuubbssttiittuutteeCChhaarrttss
In many cases, a recipe requires an ingredient which is not readily
available or calls for a unit of measure that is not easily recognized.
The following charts have been provided as useful guides in these
situations.
IInnggrreeddiieennttSSuubbssttiittuutteess
Recipe calls for: Use:
1 Tbsp. Cornstarch 2 Tbsp. flour (thickening)
1 whole egg 2 egg yolks plus 1 Tbsp. water
1 c. whole milk 1 c. skim milk plus 2 Tbsp.
margarine or
1/2 c. evaporated milk plus
1/2 c. water
1 oz unsweetened chocolate 3 Tbsp. cocoa powder plus
1 Tbsp. margarine
1 Tbsp. baking powder 1/2 tsp. cream of tartar plus
1/4 tsp. baking soda
1/2 c. butter 7 Tbsp. margarine or shortening
1 c. dairy sour cream 1 Tbsp. lemon juice plus
1 c. evaporated milk
CCaannnneeddFFooooddSSiizzeess
Sizes Contents Sizes Contents
8 oz 1 cup No. 303 2 cups
Picnic 1 3/4 cups No. 2 2 1/2 cups
No. 300 1 3/4 cups No. 3 4 cups
No. 1 tall 2 cups No. 10 12 cups
SSuurrffaacceeCCooookkiinnggGGuuiiddee--SSuuggggeesstteeddHHeeaattSSeettttiinnggss
FFooooddSSttaarrttaattSSeettttiinnggCCoommpplleetteeaattSSeettttiinngg
Rice HI - cover; bring water LO - cover; finish timing
to a boil according to directions
Chocolate LO - allow about 10 to
15 minutes to melt
Candy LO - cook Follow recipe
Pudding, pie LO - cook according to
filling directions
Eggs - in shell HI - cover; bring to boil OFF- let set to desired
doneness
Fried HI - melt butter; add LO - 2; cook to desired
eggs doneness
Poached HI - bring water to boil; LO - finish cooking
add eggs
Sauces HI - melt fat LO - 2; finish cooking
Soup, stews HI - heat up liquid LO - 2; finish cooking
Vegetables HI - cover; bring salted LO - 2; finish cooking
Fresh, frozen water to boil until desired tenderness
is reached
Vegetables, fried HI - preheat skillet and LO - 2; cook until desired
oil tenderness is reached
Breads, french 4 - 5; preheat skillet 4-8 4 - 5; cook to desired
toast, pancakes minutes browness
Cereals HI - cover; bring water LO - 2; add cereal and
Grits, oatmeal to boil cook according to
directions
Bacon, sausage HI - cook until just 4 -5; finish cooking
starting to sizzle
Swiss steak HI - melt fat, LO - add liquid, cover
4 - 5 brown meat simmer until tender
Chicken, fried HI - melt fat, LO - cook until tender
4 - 5, brown crust
Hamburgers, HI - preheat skillet 4 - 5, brown meat; cook
Pork chops to desired doneness
Pastas - Macaroni, HI - bring salted water 4 - 5, maintain a rolling
Noodles, Spaghetti to boil; add pasta slowly boil, cook until tender

1110
TTrruuCCoonnvveeccTTMM
The rear element only operates at full
power. Air is circulated by the fan for
even heating. Use this setting for
foods which require gentle cooking
such as pastries and souffles
BBRROOIILL
In Maxi-Broil, heat is radiated from
both broil elements, located at the
top of the oven cavity at full power.
Broiling speed is determined by the
distance between the foods and the
broil elements. The Mini-Broil setting
is designed for “slow” broiling. ONly
the center broil element operates for
partial power.
CCOONNVVEECCTTIIOONNBBRROOIILL
Exactly the same as regular broiling
with the additional benefit of air
circulation by the motorized fan in the
rear of the oven. The cool air is
quickly replaced-improving the
already high performance of the broil
element.
SSEELLFF--CCLLEEAANN
This range features an automatic
pyrolytic self-cleaning cycle. During
this cycle, the oven reaches elevated
temperatures in order to burn off soils
and deposits. An integral smoke
eliminator reduces odors associated
with the soil burn-off. A powder ash
residue is left in the bottom of the
oven after completion of the self-
clean cycle. When oven has cooled,
remove ash with a damp sponge or
cloth.
BBaassiiccFFuunnccttiioonnssooffYYoouurrOOvveenn
TTWWOO--EELLEEMMEENNTTBBAAKKEE
Full power heat is radiated from the
bake element in the bottom of the
oven cavity and partial heat is
radiated from the broil element in
the top. Air is circulated with natural
airflow. This is your traditional bake
setting
CCOONNVVEECCTTIIOONNBBAAKKEE
Heat is radiated from the bake
element in the bottom of the oven
cavity and is circulated by the
motorized fan in the rear of the oven.
It provides more even heat
distribution throughout the oven
cavity for all uses. Multiple rack use is
possible for the largest baking job.
When roasting, cool air is quickly
replaced - searing meats on the
outside and retaining more juices and
natural flavor on the inside with less
shrinkage.
KKiittcchheennEEqquuiivvaalleennttssaannddMMeettrriiccss
MeasureEquivalent Metric*
1 tablespoon 3 teaspoons 15 mL
2 tablespoons 1 ounce 30 mL
1 jigger 1 1/2 ounces 45 mL
1/4 cup 4 tablespoons 60 mL
1/3 cup 5 tbsp. plus 1 tsp. 80 mL
1/2 cup 8 tablespoons 125 mL
1 cup 16 tablespoons 250 mL
1 pint 2 cups 30 grams
1 pound 16 ounces 454 grams
2.21 pounds 35.3 ounces 1 kilogram
*Rounded for easier measuring

13
OOvveennOOppeerraattiioonn
•Convection Bake: Heat is radiated from the
bake element in the bottom of the oven cavity
and is circulated by the motorized fan in the
rear of the oven. It provides more even heat
distribution throughout the oven cavity for all
uses. Multiple rack use is possible for the
largest baking job.
•TruConvecTM: An element located around the
fan in the rear of the oven is the only heat source.
•Maxi-Broil: The broil element at the top of the oven operates at full
power.
•Mini-Broil: Only the center broil element operates for partial power.
The setting is designed for “slow” broiling.
•Convection Broil: Exactly the same as regular broiling with the
additional benefit of air circulation by the motorized fan in the rear of
the oven. The cool air is quickly replaced-improving the already high
performance of the infrared broil burner.
•Self-Clean: This range features an automatic pyrolytic self-cleaning
cycle. During this cycle, the oven reaches elevated temperatures in
order to burn off soils and deposits. An integral smoke eliminator
reduces odors associated with the soil burn-off.
12
CCOONNVVEECCTTIIOONNDDEEHHYYDDRRAATTEE
With the temperature control on 175oF
(79.4 oC), warm air is radiated from the
bake element in the bottom of the
oven cavity and is circulated by a
motorized fan in the rear of the oven.
Over a period of time, the water is
removed from the food by
evaporation. Removal of water
inhibits growth of microorganisms and
retards the activity of enzymes. It is
important to remember that
dehydration does not improve the
quality , so only fresh, top-quality
foods should be used.
CCOONNVVEECCTTIIOONNDDEEFFRROOSSTT
With temperature control off, air is
circulated by a motorized fan in the
rear of the oven. The fan accelerates
natural defrosting of the food without
heat. To avoid sickness and food
waste, do not allow defrosted food to
remain in the oven for more than two
hours.
OOvveennFFuunnccttiioonnSSeelleeccttoorr
Each oven has an oven function selector. There are five settings on the
selector.
•Bake: Heat is radiated from the bake element in the bottom of the
oven cavity and is circulated with natural airflow. This is your
traditional bake setting. Use this setting for baking and roasting on a
single rack, preferably in the center of the oven.
TTeemmppeerraattuurreeCCoonnttrroollss
Each oven has a temperature control dial.
The control can be used be set at any
temperature from 1500F to 5500F, broil, or self-
clean. Always be sure the controls are in the
“Off” position when the oven is not in use.

15
CCoonnvveeccttiioonn//TTrruuCCoonnvveeccTTMMBBaakkiinngg
Convection baking is the process of cooking food with a flow of heated
air circulating throughout the oven cavity. The even circulating of this
air equalizes the temperature throughout the oven cavity and
eliminates the hot and cold spots found in conventional ovens. This
feature can make a significant difference in foods prepared in the oven.
A major benefit of convection baking is the ability to prepare food in
quantity. The uniform air circulation makes this possible . . . a feature
not possible in a standard oven. With this heating system, the air is
distributed evenly throughout the oven by the hot air fan. The heat
therefore reaches the food to be baked or roasted more quickly. With
this heating method, foods can be baked and roasted at the same time
with minimal taste transfer, even when different dishes are involved,
such as cakes, fish, or meat. The hot air system is especially
economical when thawing frozen food.
RRaacckkPPoossiittiioonnss
Each convection oven is equipped with three tilt-proof racks, and each
convectional oven is equipped with two-tilt proof racks. All ranges
have six rack positions. Position 6 is the farthest from the oven bottom.
Position 1 is the closest to the oven bottom. The racks can be easily
removed and arranged at various levels. For best results with
conventional baking, do not use more than one rack at a time. It is
also recommended when using two racks, to bake with the racks on
position 3 and 5.
PPoossiittiioonn66
PPoossiittiioonn55
PPoossiittiioonn44
PPoossiittiioonn33
PPoossiittiioonn22
PPoossiittiioonn11
14
TTwwoo--EElleemmeennttBBaakkiinngg//CCoonnvveeccttiioonnBBaakkiinngg
PPrreehheeaattiinngg
Preheating the oven is not necessary when using temperatures below
2500F. For best results, it is extremely important that you preheat the
oven when baking cakes and other items that have critical baking
temperatures. After the temperature control has been set, the Oven
Indicator light goes out when the oven reaches that temperature.
Preheating takes no longer than 10-15 minutes.
TTwwoo--EElleemmeennttBBaakkiinngg
This conventional baking/roasting is particularly suitable for dishes
which require a high temperature. Many cookbooks contain recipes to
be cooked in the conventional manner. This bake setting is only
recommended for single-rack baking.
TTooBBaakkee::
1. Arrange the oven racks in the desired position BEFORE heating the
oven. If cooking on two racks at the same time, use rack positions 3
and 5.
2. Turn the Oven Function selector to desired function. Cooking starts
immediately and stops when the Oven Function selector is turned
to OFF.
3. Set the Temperature Control to the desired temperature.
4. Place the food in the oven after the Oven Indicator light goes out.

17
BBaakkiinnggTTiippss
•As a general rule, to convert conventional recipes to convection
recipes, reduce the temperature by 250F and the cooking time by
approximately 10 to 15%.
•Some recipes, especially those that are homemade, may require
adjustment and testing when converting from standard to convection
modes. If unsure how to convert a recipe, begin by preparing the
recipe in conventional bake. After achieving acceptable results, follow
the convection guidelines listed for the similar food type. If the food
is not prepared to your satisfaction during the first convection trial,
adjust only one recipe variable at a time (cooking time, rack position,
or temperature) and repeat the convection test. Continue adjusting
one recipe variable at a time until satisfactory results are achieved.
•Make sure the oven racks are in the desired positions before you turn
the oven on.
•For best results, always preheat the oven.
•Do not open the oven door frequently during baking. If you must
open the door, the best time is during the last quarter of the baking
time.
•Bake to shortest time suggested and check for doneness before
adding more time. For baked goods, a stainless steel knife placed in
the center of the product should come clean when done.
•Use good quality baking pans and sizes recommended in the recipe;
warped, dented, or burned pans should not be used.
•Shiny metal pans are preferred for baking items such as cakes,
cookies, and muffins because they produce light, golden crusts due to
heat being reflected by the metal.
•Glass pans may also be used for cake baking. Reduce the oven
temperature by 25 degrees when using a glass pan, but bake for the
same amount of time called for in the recipe.
•Pies are best baked in pans which absorb and hold heat. Glass,
enamel, dull-finished metal, and porcelain enamel finish give pies a
golden brown crust.
16
PPaannPPllaacceemmeennttTTiippss
•When using large (15” x 13” [38 cm x 33 cm]) flat pans or trays that
cover most of the rack, rack positions 2 or 3 produce the best results.
•Stagger pans in opposite directions when two racks and several pans
are used. No pan should be directly above another.
•Allow 1 1/2” to 2” (3.8 cm to 5.1 cm) of air space around all sides of
each pan for even air circulation.
•When baking on more than one rack, it is recommended to use the
3rd and 5th position for more consistent even baking.

19
RReeccoommmmeennddeeddCCoonnvveeccttiioonnCCoonnvveeccttiioonn
PPaannTTeemmppeerraattuurreeTTiimmee
((ooFF))((ooCC))((mmiinn..))
BBRREEAADDSS
Yeast Loaf Loaf Pan 350 177 25-35
Yeast Rolls Cookie Sheet 375 191 11-13
Biscuits Cookie Sheet 375 191 7-9
Nut Breads Loaf Pan 350 177 20-25
Cornbread 8”x8” (20x20 cm) 375 191 15-20
Corn Muffins Muffin Tin 350 177 10-12
Fruit Muffins Muffin Tin 350 177 12-15
CCAAKKEESS//CCOOOOKKIIEESS
Angelfood Tube Pan 325 163 30-35
Bundt Tube Pan 325 163 35-40
Cupcakes Muffin tin 325 177 15-17
Layer, Sheet 13”x9” (23x33 cm) 325 163 30-35
Layer, Two 9” (23 cm) round 325 163 25-30
Pound Loaf Pan 325 163 45-50
Brownies 13”x9” (23x33 cm) 325 163 20-25
Choc. Chip Cookie Sheet 350 177 9-10
Sugar Cookies Cookie Sheet 325 163 7-10
PPIIEESS//PPAASSTTRRYY
Pie Crust 9” (23 cm) round 400 204 7-9
Two Crust, Fruit 9” (23 cm) round 350 177 50-55
Pumpkin Pie 9” (23 cm) round 350 177 35-40
Custard 6 - 4 oz cups Not Recommended
Cream Puffs Cookie Sheet 375 191 25-27
MMIISSCCEELLLLAANNEEOOUUSS
Baked Potatoes (4) 8 oz (227 gm) 350 177 50-55
Lasagna 9”x5” (23x13 cm) 350 177 45-50
Cheese Souffle 1 qt. (.95 L) 325 163 35-40
Stuffed Peppers 13”x9” (23x33 cm) 350 177 45-50
Quiche 9” (23 cm) round Not Recommended
CCoonnvveeccttiioonnBBaakkiinnggCChhaarrtt
18
CCoonnvveennttiioonnaallBBaakkiinnggCChhaarrtt
RReeccoommmmeennddeeddCCoonnvveennttiioonnaallCCoonnvveennttiioonnaall
PPaannTTeemmppeerraattuurreeTTiimmee
((ooFF))((ooCC))((mmiinn..))
BBRREEAADDSS
Yeast Loaf Loaf Pan 375 191 30-35
Yeast Rolls Cookie Sheet 400 204 12-15
Biscuits Cookie Sheet 400 204 8-10
Nut Breads Loaf Pan 375 191 30-35
Cornbread 8”x8” (20x20 cm) 400 204 25-30
Corn Muffins Muffin Tin 375 191 15-20
Fruit Muffins Muffin Tin 475 191 15-20
CCAAKKEESS//CCOOOOKKIIEESS
Angelfood Tube Pan 375 191 35-45
Bundt Tube Pan 350 177 45-50
Cupcakes Muffin tin 350 177 16-20
Layer, Sheet 13”x9” (23x33 cm) 350 177 40-50
Layer, Two 9” (23 cm) round 350 177 30-35
Pound Loaf Pan 350 177 60-65
Brownies 13”x9” (23x33 cm) 350 177 25-30
Choc. Chip Cookie Sheet 375 191 12-15
Sugar Cookies Cookie Sheet 350 177 10-12
PPIIEESS//PPAASSTTRRYY
Pie Crust 9” (23 cm) round 425 218 10-12
Two Crust, Fruit 9” (23 cm) round 375 191 55-60
Pumpkin Pie 9” (23 cm) round 375 191 40-45
Custard 6 - 4 oz cups 350 177 35-40
Cream Puffs Cookie Sheet 400 204 30-35
MMIISSCCEELLLLAANNEEOOUUSS
Baked Potatoes (4) 8 oz (227 gm) 375 191 60-75
Lasagna 9”x5” (23x13 cm) 375 191 55-60
Cheese Souffle 1 qt. (.95 L) 350 177 45-50
Stuffed Peppers 13”x9” (23x33 cm) 375 191 60-70
Quiche 9” (23 cm) round 400 204 25-30
*NOTE: The above information is given as guide only. You may need
to vary the heat settings to suit your personal requirement s.
*NOTE: The above information is given as guide only. You may need
to vary the heat settings to suit your personal requirement s.