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17
Baking Tips
Professional Dual Fuel Range
Pan
placement
For even cooking and proper browning, there must
be enough room for air circulation in the oven.
Baking results will be better if baking pans are
centered as much as possible rather than being
placed to the front or to the back of the oven.
Preheating
Allow the oven to preheat before placing food in the
oven. Preheating is necessary for good results when
baking cakes, cookies, pastry and breads.
Aluminum
Foil and
Oven Liners
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Foil may be used to catch spills by placing a sheet
on a lower rack, several inches below the food. Do
not use more foil than necessary and never entirely
cover an oven rack with aluminum foil. Keep foil at
least 1-1/2” from oven walls to prevent poor heat
circulation.
Rear oven
vents
An internal cooling fan operates during all oven modes.
The warm air from the oven is exhausted through
vents located at the rear of the cooktop.
Do not allow the airflow from the rear vents to be
obstructed by cookware or towels.
Baking
pans/sheets
Use the proper baking pan. The type of finish on the
pan effects the amount of browning that will occur.
• Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
• Shiny, bright and smooth pans reflect heat,
resulting in a lighter, more delicate browning.
Cakes and cookies require this type of pan
or sheet.
• Glass baking dishes also absorb heat. When
baking in glass baking dishes, the temperature
may need to be reduced by 25°F.
Aluminum foil to
catch spillovers
Do not block
rear vents
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