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OPERATION
OvenCookingTips
Most recipes for baking have been
developed using high-fatproducts such
as butter or margarine(80%tat 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.
Baking results will be better if baking
pans are centered in the oven as
much as possible. Itbaking w_th more
than one pan, place the pans so each
has at least t to 1W of air space
around it. Stagger pans on the rack
so one is not directly above the other
FLATCOOKIESHEETS,withoutsides,
allowairto circulateall aroundthecookies
for evenbrowning.
The Oven TemperatureSensorat the
beckof the ovencontinuouslysenses
and controlsthetemperatureinsidethe
oven Tokeep a constant set temperature,
the elementswill cycle (turnon and off
during cooking).
SHINYPANSreflectheat,and areperfect
forcakesand quickbreadsthat needa light
goldenbrowncrust.
GLASS,DARKNON-STICKOR
DARKENED-BY-AGEBAKEWARE
absorbsheat,and canbeusedforyeast
breads,pie crustor foodsthatneeda brown
crust.Theoventemperature,whenusing
thesepans,shouldbe reducedby25°F.
20
20P311-2 ENv01 2J14/03, 1:18 PM
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