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Oven Shelves
Arrange the oven
shelf
or
shelves in
the desired locations
while the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning desired.
As a general rule,
place-most foods in the middle of the oven, on
either shelf position B or C. See the chart for
su&gested
shelf positions.
I
~peof
Food
I
Shelf Position
I
I
Angel food cake
I
Biscuits or muffins
B or C
Cookies or cupcakes
B or C
Brownies
B or C
I
Layer cakes
I
B orC
I
Bundt
or pound cakes
A or B
Pies or pie shells
B or C
Frozen pies
A (on cookie sheet)
Casseroles
B or C
I
Roasting
I
A orB
I
Preheating
Preheat the oven if the recipe calls for it. Preheat Preheating is necessary for good results when baking
means bringing the oven up to the specified cakes, cookies, pastry and breads. For most casseroles
temperature before putting the food in the oven.
and roasts, preheating is not necessary. For ovens
To preheat, set the oven at the correct temperature— without a preheat indicator light or tone, preheat
10
selecting a higher temperature does not shorten minutes. After the oven is preheated, place the food
preheat time.
in the oven as quickly as possible to prevent heat
from escaping.
Baking Pans
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
● Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies,
● Shiny, bright and smooth pans reflect heat, resulting
in
a
lighter, more delicate browning. Cakes and
cookies require this type of pan.
● Glass baking dishes also absorb heat. When baking
in glass baking dishes, the temperature may need to
be reduced by
25°F.
Pan Placement
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow
1-
to 1 k-inch space between pans as
well
as from the back of
the
oven, the door and the
sides. If you need to use two shelves, stagger the pans
so one is not directly above the other.
(continued
ne.rt
page)
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