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E !- I T E
OPERATION
OvenConkingTips(cont.)
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.
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 candles 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 tempera-
ture, the elements will cycle (turn on
and off during cooking).
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.
12
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