BAKING
Do not lock the oven door with the latch during
baking. The latch is used for self-cleaning only.
Your oven temperature is controlled using the
latest technology in oven control systems. It is
recommended that you operate your new oven
for a number of weeks to become familiar with
its performance.
If you think an adjustment is necessary, see the Adjust
the Oven Thermostat section. It gives easy Do It
gourse!finsmmtions on how to adjust the thermostat.
How to Set Your Range for Baking
To avoid possible burns, place the shelves in the
correct position be%re you turu the oven on.
1. Turn the OVEN SET knob to the temperature
you desire.
2. Check the food for doneness at the minimum time
on the recipe. Cook longer if necessary.
3. Turn the OVEN SET knob to OFF and then
remove the foods.
Oven Shelves
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,
place most foods in the middle of the oven, on
either shelf position B or C. See the chart for
suggested shelf positions.
O
O
g
O
O
Type of Food Shelf Position
Angel %od cake A
Biscuits or muffins B or C
Cookies or cupcakes B or C
Brownies B or C
Layer cakes B or C
Bundt or pound cakes A or B
Pies or pie shells B or C
Frozen pies A (on cookie sheet)
Casseroles B or C
Roasting B or R
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 tbr 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.
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.
Pans should not touch each other or the walls of the
oven. Allow 1- to 1*/-,-inch space between pans as
well as t_om the back of the oven, the door and the
sides. If you need to use two shelves, stagger the pans
so one is not directly above the other.
(conHnued next page)
15
To Next Page
Loading...
