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OPERATION
OvenCookingTips
It is normal to have some odor when
using your oven for the first time. To
help eliminate this odor, ventilate the
room by opening a window or using
a vent hood.
IMPORTANT: Never cover the oven
bottom or oven rack with aluminum
foil. improper use can cause poor
heat flow, poor baking results, and
may damage the oven finish. To
prevent staining from epillovere, you
may place a piece of aluminum foil or
a cookie sheet on the rack below the
food which may spill over.
The oven vent is located behind the
right rear cooking zone. This area
could become hot during oven use.
It is normal for steam to come out
of the vent and/or collect moisture
underneath when oven is in use.
The vent is important for proper air
circulation. Never block this venL
OVe n Vent
n
Opening the door oftento check
foods will cause heat loss and poor
baking results.
Preheating is bringing the
temperature up to the temperature
you will be using during baking. Let
the oven preheat thoroughly when
recipes call for preheating.
To prolong the life of your oven
light bulb, follow this helpful tip:
Always turn the light off when the
oven is not in use or during aclean
cycle. Ifyour oven light is left on for
an extended period of time, the oven
will be warm when the door is opened
due to the heat generated from the
oven light bulb.
Most recipes for baking have been
developed using high-fat products
such as butter or margarine (80% fat
by weight--the federal requirement
for products labeled "margarine").
You will get poor results if cakes, pies,
pastries, cookies, or candies are
made with low-fat spreads. Low-fat
spreads contain less fat and more
water. The high moisture content of
these spreads affects the texture and
flavor of favorite baked recipes. The
lower the fat content of a spread
product, the more noticeable these
differences become, To ensure best
results, use margarine, butter, or stick
spreads containing at least 70%
vegetable oil.
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