BAmG
Do not lock the oven door with the latch during
If you think an adjustment is necessary, see the Adjust
baking. The latch is used for self-cleaning only.
the Oven Thermostat section, It gives easy Do
It
Youroven temperature is controlled very accurately
Yourse~instructions on how to adjust the thermostat.
using an oven control system. We recommend that
NOTE: When the oven is hot, the top and outside
you operate the range for a number of weeks using the
surfaces of the range get hot too.
time given on recipes as a guide to become familiar
with your new oven’sperformance.
Howto SetYourRangeforBaking
To avoid possible burns, place the shelves in the
2. Check food for doneness at minimum time on
correct position before you turn the oven on.
recipe. Cook longer if necessary.
1. Turn the Oven Temperature knob to the
3. Turn the Oven Temperature knob to OFF and
temperature you desire.
then remove the foods.
OvenShelves
Arrange the oven
shelf or shelves in
the desired locations
while the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning desired.
As a general rule,
~lace most foods in
\//
\\]
~hemiddle of the oven, on either shelf position B or
C. See the chart for suggested shelf positions. B will
be used more than C.
I Type of Food
I Shelf Position I
Angel food cake
A
Biscuits or muffins
Bor C
I Cookies or cupcakes
1 BorC
I
Brownies
Bor C
Layer cakes
Bor C
Bundt or pound cakes
Aor B
Pies or pie shells
Bor C
1 Frozen pies
I A (on cookie sheet) I
Casseroles
Bor C
Roasting
Aor B
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 baking
cakes, cookies, 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 quickly as possible to prevent
heat from escaping.
BakingPans
Use the proper baking pan. The type of finish on the
pan determines 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.
● Glass baking dishes also absorb heat. When baking
in glass baking dishes, the temperature may need to
be reduced by 25°F.
(continued next page)
13
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