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BAKING
Your oven temperature is controlled using the latest
technology in oven control systems. It is recommended
that you operate your new oven for a number of weeks
to become familiar with its performance.
If you think an adjustment is necessary, see the Adjust
the Oven Thermostat section. It gives easy Do It
gourse!finsmmtions on how to adjust the thermostat.
How to Set Your Range for Baking
To avoid possible burns, place the shelves in the
correct position before you turu the oven on.
1. Close the oven door. Turn the OVEN CONTROL
knob to the desired temperature.
2. Check food for doneness at minimum time on
recipe. Cook longer if necessary.
3. Turn the OVEN CONTROL knob to OFF and
then remove 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 middle of the oven, on
either shelf position B or C. See the chart for
suggested shelf positions.
O
O
g
O
O
Type of Food Shelf Position
Angel food cake A
Biscuits or muffins B or C
Cookies or cupcakes B or C
Brownies B or C
Layer cakes B or C
Bundt or pound cakes A or B
Pies or pie shells B or C
Frozen pies A (on cookie sheet)
Casseroles B or C
Roasting B or R
Preheating
Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified
temperature 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 masts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat 10
minutes. After the oven is preheated place the food
in the oven as quickly as possible to prevent heat
from escaping.
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.
14
Pans should not touch each other or the walls of the
oven. Allow 1- to 1<-,-inch space between pans as
well as fi'om 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.
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