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OVEN COOKING (continued)
PREHEATING
When recipes require preheatlng, have food nearby
before you open the oven door. If the oven door Is
allowed to remain open for more than a brief time,
the preheat temperature will be lost.
Let the oven preheat thoroughly before cooking
baked products. Listen for preheat notlficetlon tone
(ifequipped) or watch forthe Indicator light to go off.
If your range does not have either of these features,
preheat for 10 minutes and put the food In the oven.
BAKEWARE 4-
NOTE:
YOUR OVEN HAS FOUR (4) RACK POSI-
TIONS. THE TOP LEVEL IS ONLY A
GUIDE; IT CANNOT BE USED AS A RACK
POSITION!
TOP LEVEL: GUIDE ONLY!
_,_RACK POSITIONS
Cookies should be'baked on flat cookie sheets
without sides to allow the air to clrcuiete properly. .rN.'_
NOTE: YOUR OVEN HAS FOUR(4)
RACK POSITIONS.
Place pens on the oven racks with 1" to I 1/2" of air
space on all sides of each pan. Avoid overcrowding
_/,_e___ / _ ,_.__ the oven.
Cakes, muffins, and quick breads should be baked
in shiny pans -- to reflect the heat -- because they
should have a light golden crust. Be sure the
underside of the pan is shiny, too. Darkened under-
sides will absorb the heat and may cause over-
browr_.[ngon the bottom of your food.
Yeast breads and pie crusts should be baked In
glass or dull (non-shiny) pans -- to absorb the heat
-- because they should have a brown, crisp crust.
Oven temperatures should be reduced 25 degrees
below recommended temperatures If exterior of
pans are dark non-stick, darkened by age or oven
proof glass.
BAKING
Always follow recipe carefully.
Measure ingredients properly.
Use proper pan and rack placement to obtain the
beat cooking results.
When baking several Items, stagger pans so that no
pan is directly above another.
Pans too close to each other, to oven walls or to the
oven bottom block the free movement of air. Im-
proper air movement causes uneven browning and
cooking.
10 NEOVC43-1
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