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OVEN COOKING
GENERAL RuLEs (continued}
• Do not lock the oven lock/unlock handle while
baking. The oven lock/unlock handle Is used for
self-clean only.
PREHEATING
When recipes require preheating, have food nearby
before you open the oven door. If the oven door Is
allowed to remain open for more than a brief time,
the preheat temperature will be lost.
Let the oven preheat thoroughly before cooking
baked products. Listen for preheat notification tone
(Ifequipped) or watch forthe indicator light to go off.
Ifyour range does not have either of these features,
preheat for 10 minutes and put the food In the oven.
BAKEWARE
Cookies should be baked on flat cookie sheets
without sides to allow the air to circulate properly.
Cakes, muffins, and quick breads should be baked
In shiny pans --to reflect the heat -- because they
should have a light golden crust. Yeast breads and
pie crusts should be baked In glass or dull (non-
shiny) pans -- to absorb the heat -- because they
should have a brown, crisp crust.
Be sure the underside of the pan Is shiny, too.
Darkened undersides will absorb the heat and may
cause over-browning on the bottom of your food.
Oven temperatures should be reduced 25 degrees
below recommended temperatures If exterior of pan
ispredarkened, darkened by ageor ovenproof glass.
BAKING
Always follow recipe carefully.
Measure Ingredients properly.
Use proper pan and rack placement to obtain the
best cooking results.
RACK POSITIONS
4-
3--
2--
1--
m
m
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NOTE: YOUR OVENHAS FOUR(4)
RACK POSITIONS.
-4
--3
-2
-1
Place pans on the oven racks with 1" to I 1/2" of air
space on all sides of each pan. Avoid overcrowding
the oven.
When baking several items, stagger pans sothat no
pan is directly above another.
Pans too close to each other, to oven walls or to the
oven bottom block the free movement of air. Im-
proper air movement causes uneven browning and
cooking.
lO
NEOVC27
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