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OPERATION
OvenCookingTips(cont.)
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.
The bake element is under the oven
floor. Do not place food on the oven
bottom for cooking.
The Oven Temperature Sensor at the
back of the oven continuously senses
and controls the temperature inside
the oven. To keep a constant set
temperature, the elements will cycle
(turn on and off during cooking).
Baking results will be ] -_ L_"_
better if baking pans __._f_"_i
are centered in the
oven as much as __
possible. If baking with
more than one pan, place the pans so
each has at least 1" to 11/2"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 !!i_,
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 golden 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, when using these pans,
should be reduced by 25°F.
2O
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