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Using the oven for baking.
Cookies
Flat cookie sheets (without sides) produce
better-looking cookies. Cookies baked in a
jelly roll pan (short sides all around) may
have darker edges and pale or light
browning may occur.
For best results, use only one
cookie sheet in the oven at a
time.
Do not use a cookie sheet so large that it
touches the walls or the door of the oven.
Never entirely cover a shelf with a large
cookie sheet.
Pies
For best results, bake pies in dark, rough or
dull pans to produce a browner, crisper
crust.
Frozen pies in foil pans should be placed on
an aluminum cookie sheet for baking since
the shiny foil pan reflects heat away from
the pie crust; the cookie sheet helps retain
it.
Cakes
Set the timer for the estimated cooking time
and do not open the door to look at your
food. Most recipes provide minimum and
maximum baking times such as "bake 30-40
minutes."
Don’t Peek
DO NOT open the door to check until the
minimum time. Opening the oven door
frequently during cooking allows heat to
escape and makes baking times longer.
Your baking results may also be affected.
When baking cakes, warped or bent pans
will cause uneven baking results and poorly
shaped products.
A cake baked in a pan larger than the
recipe recommends will usually be crisper,
thinner and drier than it should be.
If baked in a pan smaller than
recommended, it may be undercooked and
batter may overflow.
Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil
Oven Moisture
As your oven heats up, the temperature
change of the air in the oven may cause
water droplets to form on the door glass.
These droplets are harmless and will
evaporate as the oven continues to heat
up.
Do not use aluminum foil to line oven
bottoms. The foil will trap heat below and
upset the performance of the oven. Foil can
melt and permanently damage the oven
bottom. Damage from improper use of
aluminum foil is not covered by the product
warranty.
Foil may be used to catch spills by placing a
sheet on a lower rack, several inches below
the food. Do not use more foil than
necessary and never entirely cover an oven
rack with aluminum foil. Keep foil at least 1-
1/2" from oven walls to prevent poor heat
circulation.
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