Loading ...
Loading ...
Loading ...
Baking
General Baking Recommendations
• When cooking foods for the first time in your new oven, use recipe
cooking times and temperatures as a guide.
• Use tested recipes from reliable sources.
• Preheat the oven only when necessary. For baked foods that rise and
for richer browning, a preheated oven is better. Casseroles can be
started in a cold oven. Preheating takes from 6 to 8 minutes; place
food in oven after TEMP Indicator Word stops blinking.
• Arrange oven racks before turning on oven. Follow suggested rack
positions on page 15 and in the various baking charts.
• Allow about 1 to 11/2 inches of space between the oven side walls
and utensils to allow proper air circulation.
• When baking foods in more than one utensil, place them on opposite
corners of the rack. Stagger utensils when baking on two racks so
that one utensil does not shield another. (See above photo.)
• To conserve energy, avoid frequent or prolonged door openings. At
the end of cooking, touch CANCEL-OFF PAD to turn oven off before
removing food.
• Always test for doneness (fingertip, toothpick, sides pulling away
from pan). Do not rely on time or brownness as only indicators.
• Use good quality baking utensils and the size recommended in the
reci pe.
• Dull, dark, enameled or glass utensils will generally produce a
brown, crisp crust. Shiny metal utensils produce a light, golden
crust.
Frozen pies in shiny aluminum pans should be baked on a cookie
sheet on rack 1 or be removed to a dull or glass pan.
14
Loading ...
Loading ...
Loading ...