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Baking Tips
Wall Oven
21
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.
Pans should not touch each other or the walls
of the oven. Allow 1- to 1
1
⁄2″ space between
pans as well as from the back of the oven, the
door and the sides.
If you need to use two shelves, use shelf
positions A and C and stagger the pans so
that one is not directly above the other.
Preheating
Preheat the oven if the recipe calls for it.
To preheat, set the oven at the correct
temperature—selecting a higher temperature
does not shorten preheat time. Preheat the
oven for at least 15 minutes, or until the
PREHEAT light goes off.
Preheating is necessary for good results when
baking cakes, cookies, pastry and breads.
Preheat for 15 minutes.
The PREHEAT light will come on and stay on
until the oven temperature reaches the pre-set
temperature. When the light goes off, foods
with recipes requiring a preheated oven
should be placed in the oven. This light will
CYCLE on and off during the remainder of
the cooking process.
Aluminum
foil
Never entirely cover a shelf with aluminum foil.
This will disturb the heat circulation and result
in poor baking. A smaller sheet of foil may be
used to catch a spillover by placing it on a lower
shelf several inches below the food.
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