GB
16
GENERAL OVEN TIPS
Preheating the Oven
- Preheat the oven when using the Bake, Convection Bake and Convection Roast
modes.
- Use Fast Preheat mode when a shorter time is desired to preheat the oven.
- Selecting a higher temperature does not shorten the preheat time.
- Preheating is necessary for good results when baking cakes, cookies, pastry and
breads.
- Preheating will help to sear roasts and seal in meat juices.
- Place oven racks in their proper position before preheating.
- During preheating, the selected cooking temperature is always displayed.
- A beep will confirm that the oven is preheated and the “detected temperature” will
turn off.
Operational Suggestions
- Do not set pans on the open oven door.
- Use the interior oven lights to view the food through the oven door window rather than
opening the door frequently.
Utensils
- Glass baking dishes absorb heat. Reduce oven temperature 25°F (15°C) when baking
in glass.
- Use pans that give the desired browning. The type of finish on the pan will help
determine the amount of browning that will occur.
- Shiny, smooth metal or light non-stick / anodized pans reflect heat, resulting in lighter,
more delicate browning. Cakes and cookies require this type of utensil.
- Dark, rough or dull pans will absorb heat resulting in a browner, crisper crust. Use this
type for pies.
- For brown, crisp crusts, use dark non-stick / anodized or dark, dull metal utensils or
glass bake ware. Insulated baking pans may increase the length of cooking time.
- Do not cook with the empty broiler pan in the oven, as this could change cooking
performance.
- Store the broil pan outside of the oven.
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