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OPERATION
OvenCookingTips(cont.)
Baking results will be better if baking
pans are centered in the oven as
much as possible. If baking with more
than one pan, place the pans so each
has at least 1to 1V2"of air space
around it. If baking four cake layers at
the same time, place two layers on
rack 2 and two layers on rack 4.
Stagger pans on the rack so one is
not directly above the other.
FLAT COOKIE SHEETS, without
sides, allow air to circulate all around
the cookies for even browning.
SHINY PANS reflect heat and are
perfect for cakes and quick breads
that need a light brown crust.
GLASS, DARK NON-STICK, OR
DARKENED-BY-AGE BAKEWARE
absorbs heat and can be used for
yeast breads, pie crust, or foods
that need a brown crust. The oven
temperature should be reduced
by 25°F.
The Oven Temperature Sensor
continuously senses and controls the
temperature inside the oven. To keep
aconstant set temperature, the
elements will cycle (turn on and off
during cooking).
The oven racks are designed with
stops, a convenience as well as a
safety precaution. The guides have a
bump to prevent the racks from tilting
when they are pulled out of the oven.
This design allows the racks to be
inserted in only one way.
Your oven has six (6) rack positions.
The top position is only a guide. It
cannot be used as a rack position.
Guides
2 2
1 t
18
Always place oven racks in the
proper position while oven is cool.
CAUTION: Whenyou are using the rack
inthe lowestposition (1), youwillneed
to use caution when pulling the rack
out.We recommend that you pull the
rack out several inches and then, using
two potholders, pull the rack out by
holding the sides of it. The rack is low
and you could be burned if you place
your hand inthe middle ofthe rack and
pull all the way out. Bevery careful not
to burn your hand on the door when
using a rack in the lowest position (1).
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