18
HIGH SPEED COOKING GUIDE
Food
Convenience
Foods
Fruits
& other
Desserts
Pies &
Pastries
Casseroles
Main
Dishes
Frozen Bread Dough
Pizza Self Rising Crust
Pizza
Slice & Bake Cookies
Baked Apples or Pears
Bread Pudding
Cream Pus
Custard (individual)
Meringue shells
Frozen
Meringue-Topped
Two Crust
Quiche
Pastry Shell
Meal, Chicken, Seafood
Combinations
Pasta
Potatoes, Scalloped
Vegetable
Meat Loaf
Beef & Bean Casserole
Stued Peppers
Dish
Loaf Pen
Metal Tray
Metal Tray
Pie Plate
Loaf Pan
Oven Temp.
350˚
400˚
425˚
375˚
350˚
300˚
400˚
350˚
350˚
375˚
325˚
400˚
350˚
400˚
350˚
350˚
350˚
350˚
350˚
375˚
350˚
Comments
Follow package directions, place on metal tray
Follow package directions, place on metal tray
Let stand a few minutes before removing from tray
Bake in utensil with shallow sides
Pudding is done when knife inserted near center
comes cut clean
Puncture pus 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 sizes and ingredients
Cook times vary with casserole sizes and ingredients
Let stand 5 min. before serving
Cook times vary with casserole size and ingredients
Use green, red or yellow peppers
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