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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 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
1 to tl/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 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.
18
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