Forbestbakingresults,followthesesuggestions:
ovenshelves
Arrange theoven
shelfor shelves
inthedesired
locationswhile
theoveniscool.
Thecorrectshelf
positiondepends
onthekindof
foodandthe
browningdesired.
Asa generalrule,
placemostfoodsin themiddleoftheoven,oneither
thesecondo: thirdshelffromthebottom.Seethe
chartfor suggestedshelfpositions.
&gel foodc&e A
Biscuitsormuffins
Bor C
Cookiesorcupcakes Bor C
Brownies Bor C
Layercakes Bor C
Bundtorpoundcakes
Aor B
Piesorpieshells Bor C
Frozenpies I A (oncookiesheet) I
Ic
asseroles I BorC
I
I Roasting I AorB
I
Preheating
Preheattheovenif therecipecallsforit.Preheat Preheatingis necessaryforgoodresultswhenbting
meansbringingtheovenupto thespecified
cakes,cookies,pastryandbreads.Formostcasseroles
temperaturebeforeputtingin thefood.Topreheat,set androasts,preheatingisnotnecessary.Forovens
theovenatthecorrecttemperature-selectinga
withouta preheatindicatorlightortone,preheat10
highertemperaturedoesnotshortenpreheattime. minutes.Aftertheoveriispreheatedplacethefood
in theovenasquicklyaspossibletopreventheat
fromescaping.
Baking Pans
LJsetheproperbakingpan.Thetypeoffinishon the
pandeterminestheamountofbrowningthatwiIloccur.
oDark,roughor dullpansabsorbheatresultingin a
l~rowner,crispercrust.Usethistypeforpies.
i=
,-
[“
Forevencookingandproperbrowning,theremustbe
enoughroomfor aircirculati~nin theoven.Baking
resultswillbe betterif bakingpansMecenteredas
muchaspossibleratherthanbeingplacedto thetiont
orto thebackof the oven.
Pansshouldnottoucheachotheror thewallsof tie
oven.Allow 1t? 1%inchspacebetweenpansas well
asfromthebackof the oven,the doormd the sides,
If youusetwoshelves,staggerthe parrsso oneis not
dir~ctlyabovetheotl~er.
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