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29
Oven cooking tips
Air circulation in the oven
If using 1 rack, place it in center of oven. If using multi-
ple racks, stagger cookware as shown in the following
figures.
For optimum air circulation and best baking results,
allow at least 2” around the cookware for proper air
circulation and be sure pans and cookware are not
touching each other, the oven door, the sides or the
back of the oven cavity.
The hot air must circulate around the pans and cook-
ware in the oven for even heat to reach around the
food.
Pan position for one rack baking
When baking with two or more racks we recommend
arranging the pans on the upper rack closer to the
door and the pans on the lower rack closer to the fans
(see the figure below). Make sure that pans don't
touch the internal glass pane of the door or the back
wall of the oven.
Pan position for four rack baking
Bake function tips
• Use the bake function to cook most food items
that require normal cooking temperatures.
• As much as possible, use only one rack on posi-
tion 2 or 3 and center the pans. If using two
racks, place them in positions 1 and 4.
• Dark or dull pans absorb more heat than shiny
bakeware resulting in dark or overbrowning of
foods. It may be necessary to reduce the oven
temperature or cook time to prevent overbrown-
ing of some foods. Dark pans are recommended
for pies. Shiny pans are recommended for cakes,
cookies and muffins.
• Fully preheat the oven before baking items like
cookies, cakes, biscuits and breads.
• Do not open oven door often. Opening the door
will reduce the temperature in the oven and may
increase the cook time.
Convection Bake function tips
• The Convection Bake function is optimized for
multiple rack cooking.
• When baking cookies and biscuits on multiple
racks, use positions 1 and 4. When baking cakes
on multiple racks, use positions 1 and 3.
• Cookies and biscuits should be baked on pans
with no sides or very low side to allow heated air
to circulate around the food.
• Food baked on pans with a dark finish will cook
faster.
• When placing multiple food items in the oven,
allow at least 2” of space between them for
proper air circulation.
WARNING
FOOD POISONING HAZARD. Do not let food sit for
more than one hour before or after cooking. Doing
so can result in food poisoning or sickness. Foods
that can easily spoil such as milk, eggs, fish, meat or
poultry, should be chilled in the refrigerator first. Even
when chilled, they should not stand in the oven for
more than 1 hour before cooking begins and should
be removed promptly once cooking has ended.
NOTE
Always use caution when removing food from the
oven.
USING THE OVEN
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