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Usingtheovenforbaking.
To avoid possible bums, place the shelves in the desired position before you turn the oven on.
How toSet the OvenForBaking
[_] Close tile o_en door Then turn tile
OVEN TEMP knob to tile desired
tempel';fftlre.
V_] Check tile fi)od fi)r doneness at
tile minimmn time on tile recipe.
Cook longer if necessary. Turn
tile OVENTEMP knob to OFF and
I'eI//o\ e tile fi)o(L
Placemostfoodsin themiddleof
the oveR,
Oven Shelves
Arrange tile oven shelf or shelves in tile
desired locations while the oven is cool.
Tile correct shelf position depends on
tile kind at fi)o(l and tile browning
desired,
_&sa general rule, place most tbods in
tile middle of tile oven, on either tile
shelf position B or 12.See tile chart
tot suggested shelf positions.
Typeof Food
Angelfoodcake
Biscuits,muffinsorcupcakes
Cookies
Brownies
Layercakes
Bundtor poundcakes
Piesorpieshells
Frozenpies(oncookiesheet)
Casseroles
Shelf Position
A
Bore
CorD
BorC
BorC
B
BorC
BorC
BorC
Topreheat,set the
ovenat the correct
temperature--
selectbg a higher
temperaturedoes
not shorten the
preheat time.
Preheating
Preheat tile oven fi)r 10 minutes if'
tile recipe calls fi)r it. Preheat means
bringing tile oven up to tile specified
temperature before putting tile food
in the oven.
Preheating is necessm T fi)r good results
when baking cakes, cookies, pastry and
breads. For IllOSt casseroles [lll(l roasts,
preheating is not necessm_:
Baking Pans
Use theproperbaklbgpan. Thetypeof finish on
the pandeterminesthe amountof brownlbg that
will occur
• Glass baking dishes also absorb heat.
\._l/en baking in glass baking dishes,
lower tile temperature by 25°F and rise
tile recommended cooking time in tile
recipe. This is not necessary when
baking pies or casseroles.
• Dark, rough or dull pans absorb heat
resulting in a browne_; crisper crust.
Use this type for pies.
• Shin> b_ight and smooth pans reflect
heat, resulting in a lighte_; more
delicam browning. Cakes and cookies
require this t)pe of pan.
12
Pan Placement
For e\'en cooking and proper browning,
there nlust be enough room for air
ci_vulation in the oven. Baking results will
be better if baking pans are centered as
much as possible rather than being
placed to the fl'ont or to the back ot
tile oven.
Pans should not touch each other or tile
wails of the ()veil. Mlow 1 to 1½ inch
space between pans as well as fl'om tile
back of the oven, the door and the sides.
Ifyouneed to usetwo shelves,staggerthe
pansso one is not directlyabovethe other
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