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• When cooking foods for the first time in your new oven, use recipe cooking times
and temperatures as a guide.
• Use tested recipes from reliable sources.
• Preheat the oven only when necessary. For baked foods that rise and for richer
browning, a preheated oven is better. Casseroles can be started in a cold oven.
Preheating takes from 7 to 11 minutes; place food in oven after Preheat beep.
• Arrange oven racks before turning on oven. Follow suggested rack positions on
pages 9 and 15.
• Altow about "1to 1½ inches of space between the oven side walls and pans to allow
proper air circulation.
• When baking foods in more than one pan, place them on opposite corners of the
rack. ,_tagger pans when baking on two racks so that one pan does not shield
another unless shielding is intended. (See above)
• To conserve energy, avoid frequent or prolonged door openings. At the end of
cooking, turn oven off before removing food.
• Always test for doneness (fingertip, toothpick, sides pulling away from pan). Do not
rety on time or brownness as only indicators,
• Use good quality baking pans and the size recommended in the recipe.
• DuB,dark, enameled or glass pans will generally produce a brown, crisp crust. Shiny
metal pans produce a light, golden crust.
• Frozen pies in shiny aluminum pans should be baked on a cookie sheet on rack I
or be removed to a dull or glass pan.
I NOTI=: A cooling fan walloperate during baking and roasting. The fan may also
continue to operate after the oven is turned off until the oven has cooled
down.
* The times given are based on specific brands of mixes or recipes
tested. Actual times will depend on the ones you bake.
14 15
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