Oven Shelves
Arrange the oven
shelf or shelves in
the desired locations
while the oven ia
cool. The correct
shelf position
depends on the kind
of fd and the
browning desird
As a general rule,
I Shelf Position
I
IAngel food cake
1A
I
I
Biscuits or muffins
I BorC
I
I
cookies or cupcakes
I BorC
I
IBrownies
I
BorC
I
ILayer cakes I BorC
I
place-most foods in the middle of the ove~ on eithm
IBundt or pound cakes
1 AorB
I
;helf position B or C. See the chart for sugges~
shelf pOSitiOIXLB will be used more than C
I Picsorpksheils
I BorC
I
i Frozen pies
I A (on cookie sheet) I
I casseroles
I BorC
I
Roaating
I
Aor B
I
Preheating
Preheat theoven iftherecipe calls fiiLPrehei$rneans
Preheating is nwessary for good results when baking
bringing the oven up to the specified ~e bcfm
cakesLcookies, pastry and breads. For most casseroles
putting foodintheoven. Topre~scttheoveln atthe
and roas@ preheating is not neceswy. For ovens
~-~~a~b~
without a preheat indicator light or tone, preheat
doesnotsh&tenpreheat time.- - -
10 minuk Mter the oven is-@heat@ place the food
in the oven as quickly as possible to prevent heat
flom escapkg.
Baking Pans
Pan Placement
For even cooking and proper browning there must be
enough room for air circulation in the oven. Baking
reaukswillbebetterifbakingp ansarecenteredas
much as possible rather than being placed to the tint
Ortotheback of theovm
Uaethepmperbakingpadh etypeoffiniah the
v%
pandeterminesthe amoantofbmwning that “loccuz
“Dar~rough ordullpansabaorb heatresultin$ina
browner, crisper mat. Uae this type for pica.
“Shiny,brightandamoothpansreflewwting
infighter, moreM*-ocakea*
Cookiesrequire thistypeofpam
Pam should not touch each other or the walls of the
overLAllow 1- to M4nch apace between pans as well
asikomtheback of theov~the doorandthesik.
Ifyouneedto uaetwoshelv* Stagger tie~m
one is not directly above the other.
● G~
baking diahesalaoabaOrbheat WhenM
inglaaabaking diahe&mducethe—pemtu@
by 25%
13
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