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Baking
Your oven temperature is controlled very accurately
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 CONTROL
knob to the desired temperature.
2, Check the food for doneness at the minimum time
on the 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 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
Shelf Position
A
BorC
BorC
BorC
Layer cakes B or C
Bundt or pound cakes A or B
Pies or pie shells B or C
Frozen pies A (on c0okie 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 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 10 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 baking pan. The type of finish On the
pan determines the amount of browning that will
occur,
oDark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
° Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
oGlass 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 ovem 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 wails of the
oven. Allow 1- to 1½-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°
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