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• When cookingfoods for the first time in your new oven, use recipe cookingtimes
and temperaturesas a guide.
• Use tested recipesfrom reliable sources.
• Preheat the oven only when necessary. For baked foodsthat rise and for richer
browning,a preheated oven is better. Casserelescan be started in a cold oven.
Preheatingtakes from 7 to 11 minutes;place food in oven after preheat beep.
• Arrange oven racks before turning on oven. Follow suggested rack positionson
pages 17 and 25.
• Allowabout 1to 1V2 inchesofspacebetweenthe ovensidewalls and pansto allow
properair oimulation.
• When bakingfoods in more than one pan, place them on oppositecornersof the
rack. Stagger pans when baking on two racksso that one pan does not shield
anotherunless shieldingis intended.(See above left.)
• To conserveenergy, avoid frequent or prolongeddoor openings. At the end of
cooking,turn oven off before removingfood.
• Alwaystestfor aloneness (fingertip, t oothpick, s idespullingaway from pan). Do not
rely on time or brownnessas only indicators.
• Use good qualitybakingpans and the size recommendedin the recipe.
• Dull,dark,enameledorglasspanswillgenerallyproducea brown,crispcrust. Shiny
metal pans producea light, goldencrust.
• Frozen pies in shinyaJumJnum pans should be baked on a cookiesheet on rack 1
or be removedto a dull or glass pen.
• If edge of pie crustbrowns too quickly, f old a stripof foil aroundrimof crust,covering
edge. (See above right.)
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