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OVEN COOKING
GENERAL RULES
. When cooking a food for the first time In your new
oven, us_ time given on recipes as a guide°
After you have used your oven for awhile, if you feel
your oven should b_ hotter or cooler, you can adjust
tt yourselfo S_-_T_P_ATUR_ _I_U@T_NT@
In this manual.
o NO PEEKING-- Opening the door too often to ch_ck
food during baking _v_ll allo?s heat loss and may
cause poor bakSng results.
• Theremaybssomeodorwhentheovan IsfTrstused.
This is caused by the heating of new parts and
Insulation.
•Do not cover an entire oven rack with foil The foil
can block normal heat flow and cause poor baking
results. Do not place any iotl directly above the bake
element. Foil used on the oven bottom under the
_Eement may damage the oven surface, therefore, it
should not be used.
FREHEA_NG
When recipes require preheating, have food nearby
before you open the oven door. If the oven door ts
allowed to remain open for more than abrief time,
the preheat temperature wig be lost.
Let the oven preheat thoroughly before cooking
baked products. Watch for the P_ehe_t @n_c_[tor
L_h_: _o go off or tisten for apreheat notification
tone. if your oven is not equipped with either of
these, preheat for 10 mlnu_es before you put food in
the oven.
BA_WA_E
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 tight 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 p_n
has a d_rk non-stick finish, darkened by age or when
baldng in oven-proof glass.
1t NEOVC58-2
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