Baking Tips
Professional All-Gas Range
Rear oven
vents
An internalcoolingfan operatesduring alloven modes.
Thewarm air from the oven isexhaustedthrough
ventslocatedat the rear of the cooktop.
Donotallow the airflowfrom the rear vents to be
obstructed by cookware or towels.
Do not block
rear vents
Aluminum
foil
Donotusealuminum foilto lineoven bottoms.Thefoil
willtrap heat belowand upsetthe performance of the
oven.Foilcan meltand permanently damage the oven
bottom. Damagefrom improper useof aluminumfoil is
not coveredbythe product warranty.
Foilmay be usedto catch spillsby placinga sheeton a
lowerrack.severalinchesbelow the food .Do not use
morefoil than necessaryand neverentirely coveran
ovenrackwith aluminum foil.Keepfoii at least 1-1/2"
from oven wallsto prevent poor heat circulation.
Note:"NOFOILON OVENBO]7OM"noteisenameled
on the bottom of the oven cavityand is designedto
withstand self-cleaningtemperatures.0o not attempt to
peal or serapeoff.
-- Aluminum
foil to catch
spillovers
Pan
placement
Foreven cookingand proper browning,there must
beenough room for air circulation inthe oven.
Bakingresultswill be better if baking pensare
centeredasmuch as possiblerather than being
placedto the front or to the backofthe oven.
Baking
pans/sheets
Usethe proper baking pan.Thetype of finishon the
paneffectsthe amount of browningthat will occur.
• Dark,rough or dull pansabsorbheatresultingin a
browner,crispercrust. Usethis type for pies.
° Shiny,brightand smooth pans reflect heat,
resultingin a lighter,more delicate browning.
Cakesand cookies requirethis 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°£
Preheating
Allowthe ovento preheat before placing food inthe
oven.Preheatingisnecessaryfor good resultswhen
bakingcakes,cookies,pastryand breads.
Note:Condensationor faggingon the insideof the
ovendoor glassis normal duringthe preheatingof
the ovenand will evaporateusuallybytheend of the
preheatingcycle.
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