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OPERATION
OvenCookingTips
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.
Most recipes for baking have been
developed using high-fat products
such as butter or maf'garine (80% fat
by weight--the 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).
Baking results will be better if bakin(
pans are centered in the oven as
much as possible. If baking with mol
than one pan, place the pans so ea(
has at least 1 to 1 1/2" of air space
around it. Place pans so one is not
directly above the other.
FLAT COOKIE SHEETS, without
sides, allow air to circulate all arounc
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. The oven
temperature, when using these pans
should be reduced by 25°F.
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