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OPERATION
OvenCookingTips
for products labeled "margarine").
You will get poor results if cakes, pies,
pastries, cookies or candies are made
with low-fat spreads Low-fat spreads
contain tess fat and more water The
high moisture content of these
spreads affects the texture and flavor
of favorite baked recipes The lower
the fat content of a spread product,
the more noticeable these differences
become To ensure best results, use
margarine, butter or stick spreads
containing at least 70% vegetable oil
SHIINY 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,
when using these pans, should be
reduced by 25°F
The oven racks are designed with stop
locks, a convenience as well as a safety
precaution The guides have a bump to
prevent the racks from tilting when
racks are pulled out of the oven
The Oven Temperature Sensor at the
back of the oven continuously senses
and controls the temperature inside
the oven. To keep a constant set
temperature, the elements will cycle
or turn on and off during cooking
If baking with more than one pan, place
the pans so each has at least 1" to
1 t/2" of air space around it 'Place pans
so one is not directly above the other
FLAT COOKUE SHEETS, without
sides, allow air to circulate al! around
Your oven has four (4) rack positions
The top position is only a guide It
cannot be used as a rack position
Guide
3_
Always place oven racks in
the proper position while oven
is cool.
the cookies for even browning.
You may feel that your new oven cooks
differently than the oven it replaced. We
recommend that you use your new oven
a few weeks to become more familiar
with it, following the times given in your
recipes as a guide See Do It Yourself
Temperature Adjustment in the back of
this manual to make the adjustment if
you feel your oven is too hot or too cool
for your cooking preference
13
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