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OVEN COOKING
GENERA;- RULES
• When cooking a food for the first time In your new
oven, use time given on recipes as a guide.
After you have used your oven for awhile, If you feel
your oven should be hotter or cooler, you can adjust
it yourself. See TEMPERATURE ADJUSTMENTS
In this manual.
° NO PEEKIN G-- Opening the door too often to check
food during baking will allow heat loss and may
cause poor baking results.
° There may be some odorwhen the oven Isfirst used.
This Is caused by the heating of new parts and
Insulation.
° Do not cover an entire oven rack with foil. The foil
can block normal heat flow and cause poor baking
results. Do not place any foU directly above thebake
element. Foil used on the oven bottom under the
element may damage the oven surface, therefore, it
should not be used.
PREHEATING
When recipes require preheating, have food nearby
before you open the oven door. If the oven door Is
allowed to remain open for more than a brief time,
the preheat temperature will be lost.
Let the oven preheat thoroughly before cooking
baked products. Watch for the Preheat indicator
Light to go off or listen for a preheat notification
tone. If your oven Is not equipped with either of
these, preheat for 10 minutes before you put food In
the oven.
BAKEWARE
• Cookies should be baked on flat cookie sheets
without sides to allow the air to circulate properly.
o
° Cakes, muffins, and quick breads should be baked
In shiny pans -- to reflect the heat -- because they
should have a light golden crust. Yeast breads and
pie crusts should be baked In glass or dull (non-
shiny) pans -- to absorb the heat --. because they
should have a brown, crisp crust.
° Be sure the underside of the pan is shiny, too.
Darkened undersides will absorb the heat and may
cause over-browning on the bottom of your food.
. Oven temperatures should be reduced 25 degrees
below recommended temperatures if exterior of pan
has a dark non-stick finish, darkened by age or when
baking in oven-proof glass.
10 NEOVCS8-2
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