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BAKING
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Your oven tempera- is controlled very accurately
If you thinkan adjustmentis necessary,see the
Adjus
using an oven control system. It is reco~ndd that
the Oven Thermostat section. It gives easy Do It
e
you operatethe oven for a number of weeks to
Yourse~hs~ctions on how to adjust the thermostat.
becomefamiliar withyournew oven’s perfo~m.
How to Set Your Range for Btig
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
1. Close the oven door. ‘Ibrn the OVEN CONTROL
knob to desired tempe-.
2. Check food for doneness at min.imu time on
recipe. Cook longer if necessary.
3. Thrn the OVEN CONTROL knob to OFF and
then remove f~.
Oven Shelves
Ammge the oven
shelf or shelves in
the desired
locations while
the oven is cool.
The correct shelf
position depends
on the kind of
fd and the
browning desired.
O
.
0
.
As a generalrule,
place most foods in the middle of the oven, on
either shelf position B or C. See the chart for
suggested shelf positions.
,
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.
TOprehea~ set the oven at the correct tempem~—
selecting a higher temperature does not shorten
preheat time.
Preheating is necessary for 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
horn escaping.
ljpe of Food
Shelf Position
Angel food cake
A
Biscuits or muffins
Bor C
Cookies or cupcakes
Bor C
Brownies
Bor C
Layer cakes
Bor C
Bundt or pound cakes
Aor B
Pies or pie shells
Bor C
Frozen pies
A (on cookie sheet)
Casseroles
Bor C
Roasting
Bor R
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 tint
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 betw~n pans as
well as from 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.
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