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Cookies
When 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.
Do not use a cookie sheet so large that it touches
the walls or the door of the oven. Never entirely
cover a rack with a large cookie sheet.
For best results during baking, use only one cookie
sheet in the oven at a time.
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Pies Cakes
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.
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.
Peeking
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.”
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.
Before You Begin Roasting…
Roasting is really a baking procedure used for meats.
Therefore, the oven controls are set for Baking or
Timed Baking. (You may hear a slight clicking sound,
indicating the oven is working properly.) Timed
Baking will turn the oven on and off automatically.
Most meats continue to cook slightly after being
removed from the oven. The internal temperature
will rise about 5° to 10°F during the recommended
standing time of 10 to 20 minutes. This allows roasts to
firm up and makes them easier to carve.
To compensate for this rise in temperature, you may
want to remove the roast sooner (at 5° to 10°F less than
the temperature in the Roasting Guide).
REMEMBER: Food will continue to cook in the hot
oven and therefore should be removed when the
desired internal temperature has been reached.
Using the roasting feature.
Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures,
which should be low and steady, keep spattering to a minimum.
How to Set Your Oven for Roasting
Place the rack in A or B position. No preheating
is necessary.
Check the weight of the meat. Place the meat fat
side up, or poultry breast side up, on roasting grid
in a shallow pan. The melting fat will baste the
meat. Select a pan as close to the size of the meat
as possible. (A broiler pan with grid is a good pan
for this.)
Touch the BAKE pad.
To change the oven temperature during the
roasting cycle, touch the BAKE pad and set the new
temperature.
Touch the + or – pad to set the oven
temperature.
Touch the START pad.
Touch the CLEAR/OFF pad when roasting is
finished.
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