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OPERATION
OvenCookingTips
To prolong the life of your oven light
bulb, follow these helpful tips: Always
turn the light off when the oven is not
in use or during a clean cycle, if your
oven light is left on for an extended
period of time, the oven witl be warm
when the door is opened due to the
heat generated from the oven light
bulb
Baking results will be better if baking
pans are centered in the oven as
much as possibte_ If baking with more
than one pan, place the pans so each
has at least 1" to t 1/2" of air space
around it. Place pans so one is not
directly above the other_
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Most recipes for baking have been
developed using high-fat products
such as butter or margarine (80% fat
by weight--the federal requirement
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 less 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.
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 wilt cycle
(turn on and off during cooking).
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, when using these pans,
should be reduced by 25°F,
13
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