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Baking Tips
Wall Oven
For even cooking and proper browning, there
must be enough morn 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 fl'ont or to the back
of the oven.
Pans should not touch each other or the walls
of the oven. Allow 1- to 11/._,,,space between
pans as well as fl'om the back of the oven, the
door and the sides.
If vou need to use two shelves, use shelf
positions A and C and stagger the pans so
that one is not directly above the other.
Preheating
Preheat the oven if the recipe calls fl)r it.
To preheat, set the oven at the correct
temperatm'e--selecting a higher temperatm'e
does not shorten preheat time. Preheat the
oven fin" at least 15 minutes, or tmtil the
PREHEAT light goes ott.
Preheating is necessa_ T fin" good results when
baking cakes, cookies, past_ T and breads.
Preheat tot 15 minutes.
The PREHEAT light will come on and stav on
tmtil the oven temperature reaches the pre-set
temperature. When the light goes off, toods
with recipes requiring a preheated oven
should be placed in the oven. This light will
CYCI,E on and off during the remainder of
the cooking process.
Aluminum
bil
Never entirely cover a shelf with aluminum fl)il.
This will disturb the heat circulation and result
in poor baking. A smaller sheet of foil may be
used to catch a spillover by placing it on a lower
shelf several inches below the food.
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