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Youroventemperatureiscontrolledveryaccurately
usingan ovencontrolsystem.It is recommendedthat
you operatetheovenfor anumberofweel_ to become
familiarwith your newoven'sperformance.If you
think anadjustmentis necessary, see the Adjust the
Oven Thermostat section.
How to SetYour 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 TEMP 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 TEMP 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 ldnd
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
following chart for suggested shelf positions.
Type of Food Shelf Position
Angel food cake A
................................ i .........................
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
15
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 baldng
cakes, cooldes, 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 quicldy 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.
o Dark, 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
cooldes require this type of pan.
° Glass baldng dishes also absorb heat. When baldng in
glass baldng dishes, the temperature may need to be
reduced by 25°E (13°C.).
o If you are using dark non-stick pans, you may find
that you need to reduce the oven temperature 25°E
(13°C.) to prevent over-browning.
Pan Placement
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baldng
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 walls of the
oven. Mlow 1- to l_A-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.
(continued next page)
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