Specifications

24
Food
Fruits &
other
Desserts
Pies and
Pastries
Casseroles
Main Dishes
Convenience
Foods
Vegetables
Baked Apples or Pears
Bread Pudding
Cream Pus
Custard (Individual)
Meringue Shells
Frozen
Meringue-Topped
Two-Crust
Quiche
Pastry Shell
Meat, Chicken,
Seafood combinations
Pasta
Potatoes - scalloped
Vegetable
Meat Loaf
Beef & Bean Casserole
Stued Peppers
Frozen Bread Dough
Pizza, Self Rising Crust,
Pizza
Sliced & Baked Cookies
Atom Squash Halves
Baked Potatoes
Twice-Baked Potatoes
Dish
Loaf Pan
Loaf Pan
Metal Tray
Metal Tray
Time/Min
18 to 23
20
20 to 25
25
18 to 20
30
9 to 11
30
18
10 to 13
13 to 23
15 to 25
30
15 to 20
30
25
15 to 18
16 to 20
17 to 20
13 to 19
10 to 12
30
30
18 to 20
Oven Temp.
350˚
300˚
400˚
350˚
300˚
375˚
325˚
400˚
350˚
400˚
350˚
350˚
350˚
350˚
350˚
350˚
350˚
350˚
400˚
425˚
375˚
350˚
425˚
400˚
Comments
Bake in utensil with shallow sides
Pudding is done when knife inserted near center
comes out clean
Puncture pus twice with toothpicks to release steam
after 15 min. of baking time
Set cups in baking dish. Pour boiling water around
cups to a depth of 1 in.
When done turn oven o and let shells stand in oven
1 hour to dry
Follow procedures on package
Let stand 5 min. before serving
Pierce pastry with fork to prevent shrinkage
Cook times vary with casserole size ingredients
Cook times vary with casserole size ingredients
Let stand 5 minutes before serving
Cook times vary with casserole size ingredients
Use green, red or yellow peppers
Follow package-directions
Follow package-directions
Let stand a few minutes before removing from pan
to cool
Pierce skin in several places. Add 1/4 C water
Turn squash halves cut side up after 30 min., Cover.
Pierce skin with a fork before baking
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