Usingthe oven.
Do not place foods directly on tlTe
oven floo_
Preheating and Pan Placement
Preheat the oven it tile redpe calls fin" it.
Preheating is necessm T for good results
when baking cakes, cookies, past_ T and
breads.
Topreheat,settheovenat thecorrecttemperature.
Thecontrolwill beepwhentheovenis preheated
andthedisplaywill showyoursettemperature.
Thepreheattimewill van/dependingonthe
temperaturesettl))g.
Baking results will be better if baking
pans are centered in tile oven as much
as possible. If baking with more than one
pan, place tile pans so each has at least 1"
(2.5 cm) to 1½" (3.8 cm) _ff air space
aI'Otlnd it.
Cut stirs f17the foil just like the grid.
Aluminum Foil
You can use aluminum toil to line tile
broiler pan and broiler grid. Howe_e_;
you must mold tile fifil tighfl) to tile grid
and cut slits in it just like tile grid.
Without tile slits, tile foil will prevent tilt
and meat juices fi'om draining into tile
broiler pan. The juices could become
hot enough to catch on fire. If wm
do not cut tile slits, you are essenfiallv
fiTing , not broiling.
Donot usealuminumfoil onthebottomof
theoven.
Never entirely cover a rack with
aluminum fifil. This Mll dismd) tile heat
circulation and result in poor baking.
A smaller sheet of fl)il may be used to
catch a spillover by pladng it on a lower
rock several inches below the tood.
Oven Moisture
_&svour oven heats up, tile temperature
change of the air in the oven may cause
water droplets to titan on tile door glass.
These droplets are hamfless and will
e\'}lpoi'}lte }IStile oven contintles to
heat up.
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