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OVEN COOKING
GENERAL RULES
When cooking a food for the first tlme in your new
oven, use time given on recipes as a guide.
Your new oven has been set correctly at the factory
and is apt to be more accurate than the oven it
re_lac_d.
After you have used your oven for awhile, if you feel
your oven should be hotter or cooler, you can adjust
Ityourself. See TEMPERATURE ADJ USTMENTS
in this manual.
NO F_EKING--Opening the door too often to check
food during baking wlfl allow heat loss and may
cause poor baking results.
There may be some odor when the oven isfirst used.
This Is caused by the heating of new parts and
Insulation,
Do not cover an entire oven rack with foil. The foil
can block normal heat flow and cause poor baking
results. Do not place any felt directly abovethe bake
element. Foil used on the oven bottom under the
element may damage the oven surface, therefore, it
should not be used,
PREHEATING
• When recipes require preheating, have food nearby
before you open the oven door. If the oven door is
allowed to remain open for more than a brief time,
the preheat temperature will be lost.
• Let the oven preheat thoroughly before cooking
baked products. Watch for the preheated indlcator
light to come on, then place the food in the oven.
BAKEWARE
Cookies should be baked on flat cookie sheets
without sides to allow the air to circulate properly.
o
° ' ii
_
_iDE_-WAY HANDLE
Your new range is equipped with a hide-away
handle (use_ for self-clean only) that can be
hidden under the maintop when it is in the
unlocked position.
_; Be sure the handle is in the unlocked position and
_aisetile cooktopo
2. Push the handle into the latch cover untie it stops-
3. Lo'_er ;!',_cooktop_
Cakes, muffins, and quick breads should be baked
in shiny pans ---to reflect the heat-- because they
should have a light golden crust. Be sure the
underside ot the pan is shiny, too. Darkened under-
sides will absorb the heat and may cause over-
browning on the bottom of your food.
Yeast breads and pie crusts should be baked in
glass or dull (non-shiny) pans =to absorb the heat
-- because they should have a brown, crisp crust.
Oven temperatures should be reduced 25 degrees
below recommended temperatures ifexterior ofpan
is predarkened, darkened by age or oven proof
glass..
11 NEOVC3 9-2
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