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Baking
Do not lock the oven door with the latch during
baking. The latch is used for self-cleaning only.
Your oven temperature is controlled very accurately
using an oven control system. It is recommended that
you operate the oven for a number of weeks to become
familiar with your new oven's performance. If you
think an adjustment is necessary, see the Adjust the
Oven Thermostat section.
How to SetYour Range for Baking
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
1. Close the oven door. Turn the Oven Set knob to
the temperature you desire.
2. Check the food for doneness at the minimum time
on the recipe. Cook longer if necessary.
3. Turn the Oven Set knob to OFF and then remove
the food°
Oven Shelves
Arrange the oven shelf
or shelves in the
desired locations while
the oven is cool. The
correct shelf position i'_
depends on the tdnd O
of food and the
browning desired, As a
general rule, place most foods in the middle of the
oven, on either shelf position B or C. See the fo!lowing
chart for suggested shelf positions,
Type of Food Shelf Position
Angel food cake A
Biscuits or muffins B or C
Cookies or cupcakes B or C
Brownies B or C
Layer cakes B or C
Bun& or pound cakes A or B
Pies or pie shells B or C
Frozen pies A (on cookie sheet)
Casseroles B or C
Roasting B or R
15
Preheating
Preheat the oven if the recipe calls for it. Preheat means
bringing the oven up to the specified temperature
before putting the food in the oven. To preheat, set the
oven at the correct temperature--selecting a higher
temperature does not shorten preheat time°
Preheating is necessary for good results when baking
cakes, cooldes, pastry and breads. For most casseroles and
roasts, preheating is not necessar]a For ovens without a
preheat indicator light or tone, preheat 10 minutes. After
the oven is preheated place the food in the oven as
quickly as possible to prevent heat from escaping.
Baking Pans
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that wil! occur.
" Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies_
" Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies requite this type of pan.
• Glass baking dishes also absorb heat. When baking in
glass baking dishes, the temperature may need to be
reduced by 25°E (13°C.).
° If you are using dark non-stick pans, you may find
that you need to reduce the oven temperature 25°E
(13°C.) to prevent over-browning.
Pan Placement
For' even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1- to !_A-inch (L5- to 4-cm) space
between pans as well as from the back of the oven, the
door and the sides. If you need to use two shelves,
stagger the pans so one is not directly above the other.
Baking Guides
When using prepared baking mixes, follow package
recipe or instructions for the best baking results.
(continued ne_ page)
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