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English 11
• Dark, rough or dull pans (nonstick or anodized) will
absorb heat and result in a browner, crisper crust.
Some manufacturers recommend reducing the
temperature 25 ºF when using this type of pan. Follow
manufacturers' recommendations.
• Insulated cookie sheets or bakeware may increase the
length of cooking time.
• Do not set any heavy object on the open oven door.
• Do not keep empty pans in the oven during cooking as
this changes cooking performance. Store the pans
outside the oven.
High Altitude Baking
• When cooking at high altitudes, recipes and cooking
times will vary.
For accurate information, write the Extension Service,
Colorado State University, Fort Collins, Colorado
80521. There may be a cost for the guides. Specify
which high altitude food preparation guide you prefer:
general information, cakes, cookies, breads, etc.
Condensation
• 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.
Bake
The Bake mode can be used to prepare a variety of food
items, from pastries to casseroles. Refer to recipe or
package directions for oven temperature and baking time.
Tips:
• Preheat the oven if the recipe recommends it.
• Baking time will vary with the size, shape and finish of
the bakeware. Dark metal pans or nonstick coatings
will cook faster with darker results. Insulated bakeware
will lengthen the cook time for most foods.
• For best results, bake food on a single rack with at
least 1–1½" space between pans or dishes and oven
walls.
• Eliminate heat loss from the oven by using the window
to periodically check food for doneness instead of
opening the door.
• If multiple racks are necessary, use a maximum of 2
racks. For cakes, use rack positions 3 and 5. For
cookies, use rack positions 1 and 4. Stagger pans so
that one is not directly above the other (see graphic
below). You may also consider using a convection
mode.
Convection Bake (some
models)
The Convection Bake mode is well suited for baked goods
such as cookies, biscuits, breads and cakes. It is also good
for cooking on multiple racks (2 or 3) at the same time. The
benefits of Convection Bake include:
• Use of multiple racks at one time.
• Slight decrease in cook time.
• Higher volume (yeast items rise higher).
• Even browning.
Tips
• Reduce recipe temperature by 25 ºF. Refer to
Convection Cooking chart.
• If baking more than one pan on a rack, allow at least 1"
to 1 ½" of air space around the pan. Stagger pans so
that one is not directly above the other (see graphic
below).
t
Bake is cooking with dry, heated air. Both
the upper and lower elements cycle to
maintain the oven temperature.
á
Convection Bake is similar to Bake. Heat
comes from the upper and lower heating
elements. The main difference in
convection baking is that the heat is
circulated throughout the oven by the
convection fan.
27” appliances:
30” appliances:
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