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Usingthe oven.
Do not place foods directly on tlTe
oven floo_
Preheating and Pan Placement
Preheat the oven if the redpe calls fin" it.
Preheating is necessm T for good results
when baking cakes, cookies, past_ T and
breads.
Topreheat,set theovenat thecorrecttemperature.
Thecontrol will beep when theovenis preheated
andthe display will show yourset temperature.
Thepreheat time will varydependingon the
temperaturesettl))g.
Baking results will be better if baking
pans are centered in the oven as much
as possible. If baking with more than one
pan, place the pans so each has at least 1"
(2.5 cm) to 1½" (3.8 cm) of air space
around it.
/ Aluminum Foil
/ 1¢ You can use ahuninuin foil to line the
_/ broiler pan and broiler grid. Howexe_;
__S you must mold the fifil tighfl) to the grid
and cut slits in it just like the grid.
Without the slits, the toil will prevent ti_t
gut slits in the foiljust like the grid.
and meat juices ti'om draining into the
broiler pan. The juices could become
hot enough to catch on fire. If w_u
do not cut tile slits, you are essentially
fiTing , not broiling.
Donotusealuminumfoilonthebottomof
theoven.
Never entirely cover a rack with
aluminum fifil. This Mll disturb tile heat
circulation and result in poor baking.
A smaller sheet of fl)il may be used to
catch a spillover by placing it on a lower
rock several inches below tile food.
Oven Moisture
_&svour oven heats up, tile temperature
change of tile air in tile oven may cause
water droplets to tOm_ on tile door glass.
These droplets are hamfless and will
eV}ll)OI'}lte }IStile oven contintles to
heat up.
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