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OPERATION
OvenCookingTips(cont.)
Baking results will be better if baking
pans are centered in the oven as
much as possible If baking with
more than one pan, place the pans so
each has at !east 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
The Oven Temperature Sensor
continuously senses and controls the
temperature inside the oven To keep a
constant set temperature, the elements
will cycle (turn on and off during cooking),
The oven racks are designed with
stops, a convenience as we!! as a
safety precaution The guides have a
bump to prevent the racks from tilting
when they are pulled out of the oven
This design allows racks to be
inserted in only one way
Bump in [_ tf[
Rack Guide
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 light 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 should be reduced
by 25°F
Your oven has six (6) rack positions
The top position is only a guide It
cannot be used as a rack position
Guides
Always place oven racks in the proper
position while oven is cool,
CAUTION: When you are using the rack in
the lowest position (1),you will need to
use caution when pulling the rack out. We
recommend that you pull the rack out
several inches and then, using two
potholders, pull the rack out by holding
the sides of it The rack is low and you
could be burned ifyou place your hand in
the middle of the rack and pull all the way
out Bevery careful not to burn your hand
on the door when using a rack in the
15 lowest position (1)
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