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17
Baking Tips
Professional All-Gas Range
Pan
placement
For even cooking and proper browning, there must
be enough room for air circulation in the oven.
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.
Preheating
Allow the oven to preheat before placing food in the
oven. Preheating is necessary for good results when
baking cakes, cookies, pastry and breads.
Note: Condensation or fogging on the inside of the
oven door glass is normal during the preheating of
the oven and will evaporate usually by the end of the
preheating cycle.
Rear oven
vents
An internal cooling fan operates during all oven modes.
The warm air from the oven is exhausted through
vents located at the rear of the cooktop.
Do not allow the airflow from the rear vents to be
obstructed by cookware or towels.
Baking
pans/sheets
Use the proper baking pan. The type of finish on the
pan effects the amount of browning that will occur.
• 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 cookies require this type of pan or sheet.
• Glass baking dishes also absorb heat. When baking
in glass baking dishes, the temperature may need
to be reduced by 25°F.
Do not block
rear vents
Aluminum
Foil and
Oven Liners
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Foil may be used to catch spills by placing a
sheet on a lower rack, several inches below the
food. Do not use more foil than necessary and
never entirely cover an oven rack with aluminum
foil. Keep foil at least 1-1/2” from oven walls to
prevent poor heat circulation.
1RWH“NO FOIL ON OVEN BOTTOM” note is enameled
on the bottom of the oven cavity and is designed to
withstand self-cleaning temperatures. Do not attempt
to peal or scrape off.
Aluminum
foil to catch
spillovers
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