Preheating Baking
Preheating is necessary for proper baking results. General Baking Tips
It is not neeessa D' for broiling or roasting. Allow
the oven to heat until the desired oven Baking results will generally be best when you
temperature is reached as show_ in the clock_ use tested recipes from reliable cookbooks.
Follow the directions to the letter. Be sure to use
display (this will take approximately' 10-15 flesh ingredients, measure earefull}; mix as
minutes), instructed and nse the recommended pan size.
Selecting a temperature higher than the desired
temperature will not preheat the oven any faster. Be sure to preheat the oven if the recipe calls for
this (usually done for breads, cookies and
In fact, this may have a negative efI_ct on baking biscuits). See the previous section for more
results, information on preheating.
Oven Light Most recipes pro'4de minimum and ma,dmum
The oven light automatieJly comes on whenever baking times such as "bake _5-45 minutes". Do
the oven door is opened. When the door is not open the oven door to check the progress
closed, push the rocker switch marked OVEN until the minimum time has elapsed. Take care
LIGHT on the control panel to turn it on or off. not to 'allow the oven door to slam shut.
IMPOBTANT_ Do not move the oven door
latch to the right during broiling or baking. The
wall Oven door may lock and wiU not unlock unti
the oven cools,
Utensils
The finish on baking utensils determines the
amount of browning. Colored, glass or dark,
rough, dull utensils absorb heat, resulting in a
browner, crisper crust. Use this type for pies or
breads. For lighter, more delicate brou_aing, use
shiny or smooth utensils that refleet heat. These
are ideal fbr cakes and sugar cookies.
When baking in glass utensils, lower the
recommended temperature by "25°F.(This is not
necessary- when baking pies or casseroles.)
The same rule applies when using a colored
porcelain pan.
Always use the pan size recommended in the
recipe. Many pans have the measurements
marked on them. If there are no measurements,
ineasure the inside width and length of the pan.
PAGE 7
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