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OPERATION
OvenCookingTips
When using your convenient Delay
Start operation, foods such as dairy
products, fish, poultry, etc,, should
never sit more than '1 hour before
cooking Room temperature and the
heat from the oven light promote
bacterial growth
Most recipes for baking have been
developed using high4at products
such as butter or margarine (80% fat
by weight--the federat requirement
for products labeled "margarine")
You witl get poor results if cakes, pies,
pastries, cookies or candies are made
wi_h tow4at 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 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 tf baking with more
than one pan, place the pans so each
has at least 1 to 1i/£ of air space
around it 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 light brown crust
GLASS, DARK NON-STICK OR
DARKENED BY AGE BAKEWARE
absorbs heat, and can be used for
yeast breads, pie crust or roods
that need a brown crust The oven
temperature, when using these pans.
should be reduced by 25_F
11
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