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OPERATION
OvenCookingTips
The Oven Temperature Sensor at the
back of the oven continuously senses
and controls the temperature inside
the oven. To keep a constant set
temperature, the burner will cycle
(turn on and off during cooking).
When using your convenient Delay
Start operation, foods such as dairy
products, fish, poultry, etc., should
never sit more than 1 hour before
cooking. Room temperatures and the
heat from the oven light promote
bacterial growth.
Most recipes for baking have been
developed using high-fat products
such as butter or margarine (80% fat
by weight--the federal requirement
for products labeled "margarine").
You will get poor results if cakes, pies,
pastries, cookies, or candies are
made with low-fat spreads. Low-fat
spreads contain less fat and more
water. The high moisture content of
these spreads affects the texture and
flavor of favorite baked recipes. The
lower the fat content of a spread
product, the more noticeable these
differences become. To ensure best
results, use margarine, butter, or stick
spreads containing at least 70%
vegetable oil.
During any oven operation you may
hear a fan noise. This is the internal
cooling fan that keeps all electrical
parts from overheating. It is not
uncommon for this fan to keep
running even after the oven is
turned off.
FLAT COOKIE SHEETS, without
sides, allow air to circulate all around
the cookies for even browning.
SHINY PANS reflect heat and are
perfect for cakes and quick breads
that need a light brown crust.
GLASS, DARK NON=STICK, OR
DARKENED BY AGE BAKEWARE,
absorb heat, and can be used for
yeast breads, pie crust or foods that
need a brown crust. The oven
temperature, when using these pans,
should be reduced by 25°F.
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