Kenmore 911.93551 Owner's Manual page 12

OPERATION
OvenCookingTips
Most recipes for baking have been
developed using high-fat products
such as butter or margarine (80% fat
by weight--the federal requirement
for products labeled "margarine").
You will get poor results if cakes, pies,
pastries, cookies, or candies are
made with low-fat spreads. Low-fat
spreads contain less fat and more
water. The high moisture content of
these spreads affects the texture and
flavor of favorite baked recipes. The
lower the fat content of a spread
product, the more noticeable these
differences become To ensure best
results, use margarine, butter, or stick
spreads containing at least 70%
vegetable oil
If baking with more than one pan,
place the pans so each has at least
1" to 11/2"of air space around it. Place
pans so one is not directly above the
other.
FLAT COOKIE SHEETS, without
sides, allow air to circulate all around
the cookies for even browning.
SHINY PANS reflect heat, and are
perfect for cakes and quick breads
that need a light brown crust°
GLASS, DARK NON-STICK, OR
DARKENED BY AGE BAKE-
WARE absorbs heat, and can be
used for yeast breads, pie crust, or
foods that need a brown crust. The
oven temperature, when using these
pans, should be reduced by 25°F.
The Oven Temperature Sensor
continuously senses and controls
the temperature inside the oven. To
keep a constant set temperature,
the elements will cycle (turn on and
off during cooking),
The oven racks are designed with
stops, a convenience as well as a
safety precaution. The guides have a
bump to prevent the racks from tilting
when they are pulled out of the oven.
This design allows the racks to be
inserted in only one way.
Your oven has four (4) rack positions
The top position is only a guide It
cannot be used as a rack position.
Guide
3 3
2 2
1 1
Always place oven racks in
the proper position while oven
is cool.
CAUTION: When you are using the
rack in the lowest position (1), you will
need to use caution when pulling the
12 rack out. We recommend that you pull