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8
GENERAL OVEN TIPS
DEFAULT SETTINGS
The Cooking Modes automatically select a suitable temperature. These can be
changed when a dierent one is needed.
OVEN CONDENSATION AND TEMPERATURE
•
It is normal for a certain amount of moisture to evaporate from the food during
any cooking process. The amount depends on the moisture content of the food.
The moisture may condense on any surface cooler than the inside of the oven,
such as the control panel.
•
Your new oven has an electronic temperature sensor that allows maintaining
an accurate temperature. Your previous oven may have had a mechanical
thermostat that drifted gradually over time to a higher temperature. It is normal
that you may need to adjust your favorite recipes when cooking in a new oven.
OPERATIONAL SUGGESTIONS
•
Use the Cooking Charts as a guide.
•
Do not set any weight on the open oven door.
•
Use the interior oven lights to view the food through the oven door window
rather than opening the door frequently.
UTENSILS
•
Glass baking dishes absorb heat. Reduce oven temperature 25 °F (15 °C) when
baking in glass.
•
Use pans that give the desired browning. The type of nish on the pan will help
determine the amount of browning that will occur.
•
Shiny, smooth metal or light non-stick /anodized pans reect heat, resulting
lighter more delicate browning. Cakes and cookies require this type of utensil.
•
Dark, rough or dull pans will absorb heat resulting in a browner, crisper crust. Use
this type for pies.
•
For brown, crisp crusts, use dark non-stick/anodized or dark, dull metal utensils
or glass bake ware. Insulated baking pans may increase the length of cooking
time.
•
Place the dripping pan provided on the bottom shelf of the oven to prevent
any sauce and/or grease from dripping onto the bottom of the oven only when
grilling food.
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