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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 withyour new oven's performance. If you think
an adjustment is necessary, see the Adjust the Oven
Thermostat section°
How to Set Your 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
depends on the kind 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 following
chart for suggested shelf positions..
Type of Food
Angel food cake
Biscuits or muffins
Cookies or cupcakes
Brownies
Layer cakes
Shelf Position
A
BorC
BorC
BorC
BorC
Bundt 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
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
_:akes, cookies, pastf-y And breads. For most casseroles
and roasts, preheating is not necessary. 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 will 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
require 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
wilt 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 11/z-inch (2,5- to 4-cm) space between
pans as wen 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 next page)
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