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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 accurateIy
using an oven control system. It is recommended that
you operate the oven for a number of weeks to
become familiar with you 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
BAKE and then turn the OVEN TEMP knob to the
desired temperature.
. Cneuk u_ _uud for doneness at the minimum time
on the recipe. Cook longer if necessary.
3. Turn the OVEN TEMP 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 mid-
dle of the oven, on either shelf position B or C.
See the chart for suggested shelf positions.
Type of Food
Angel food cake ................
Biscuits or muffins
Cookies or cupcakes
Brownies
Layer cakes
Bundt or pound cakes
" Piesor pie shells .........
Frozen pies
Casseroles
aoastin'g ....................
Shelf Position
A
BorC
BorC
BorC
[.......
BorC
AorB
BorC
A (on cookie sheet)
BorC
BorR
Preheating
Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified tempera-
ture 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
cakes, cookies, pastry and breads. For most
casseroles and roasts, preheating is not necessary.
For ovens without a preheat indicator light or tone,
preheat t0 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 o,_,,_ng pan. '-- of ,:-i-,- ,,--
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.
o 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°F (13°C).
Pan Placement
For even cooking and proper browning, there must be
enough room for air circulation in the oven° Baking
results will 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 !'A-inch (2.5- to 4-cm) space
between pans as well 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)
15
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