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OPERATION
OvenCooking Tips
When using your convenient Delay
Start operation, foods such as dairy
products, fish, poultry, etc., should
never sit more than 1 hour before
cooking Room temperatures and the
heat from the oven light promote
bacterial growth
Baking results will be better if baking pans
are centered in the oven as much as pos-
sible. If baking with more than one pan,
place the pans so each has at least 1 to
1 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 weightithe 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 will 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. When these pans are
used, the oven temperature should be
reduced by 25°F.
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