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° Use tested recipes from reliable sources.
• Preheat the oven
only
when necessary.
For baked foods that rise and for richer
browning,
a preheated
oven is better.
Casseroles can be started in a cold oven.
Preheating takes from 8 to [3 minutes;
phce food in oven after Oven indicator
Light
cycles off.
° Arrange
oven racks before turning
on
oven.
Follow suggested rack positions
listed in the chart below.
" Allow about 2 inches of space between
the oven side wails and pans to allow
proper air drcu[ation.
• When bakingfoods in more than one pan,
place them on opposite corners of the
rack. Staggerpans when baking on two
racks so that one pan does not shield
another unless shieldingis intended.
(See
diagram.)
I
Stagger Pans
• To conserve energy, avoid frequent or
probnged door openings. At the end of
cooking, turn oven OFF before removing
food.
• Alwaystest for doneness(fingertip, tooth-
pick, sidespulling away from pan). Do not
rely on time or brownness as the only
indicators.
Use good quality baking pansand the size
recommendedin the recipe. Cookie sheets
shouN be without sidesand madeof shiny
aluminum (especially important for con-
vection baking). The best sizeto useis [ 6"
xl2".
• Dull, dark, enameled or glass pans will
produce a brown, crisp crust. Shinymetal
pans produce a light, golden crust.
° Frozen pies in shinyaluminum pansshould
be bakedon a cookie sheet on rack 2 or be
removed to a dui[ or glasspan.
° fledge of pie crust browns too quickly, fold
a strip of foil around rim of crust, covering
edge.
° Convection
baking-
set the oven tem-
perature 25° F lower than the recipe re-
commends. Times will be similar or a few
minutes less than the recipe directions.
BAKING
CHART
I
Convection Bake*
Conventiona[ Bake
Product and Type
Pound Cake
Sheet Cake
One Crust-- Custard, Fresh
Pie Shell
Pan Size
9" round
9" round
I0"tube
9xS"loaf
9xl3"
9"
9"
9"
9"
16"x I2"
16"x I2"
16"x I2"
9x13"
9xS"loaf
YEAST:
Rolls
8x4" Iod
QUICK:
Biscuits
[
Huffins
Rack Position
2
2
I
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
Ternp(°F)
Preheated***
325°
325°
325-350°
300o
325°
350°-400°
350°-400°
325°-375°
425°
325°-350°
325°-350°
325o-375 o
325°
350°
325°-375°
325°-350°
375°.400 °
375°-400°
Time**
25-30
25-30
28-40
60-65
33-38
50-60
50-60
35-45
6-8
8-II
6-8
6-8
20-26
14-I6
10-I3
40-55
7ql
Nq9
Temp(°F)
Preheated
350o
350o
350-375 °
325°
350°
375°-425°
375°-425°
350°-400°
450o
3500-375 °
3500-375 °
350o-400 °
350o
375°
350%400 °
350°-375 °
400°-425°
400%425°
Time**
30-35
30-35
30-42
65-70
30-40
50-60
60-70
45-60
7-9
9-I2
7-10
7-I0
25-3I
I5-I8
I2-IS
45-60
8qS
15-22
s
For convection
baking, turn on the Convect
Switch.
*>_ The times are based on specific brands of mixes or recipes used. Actual times will depend on the ones you bake.
_*:_
The convect temperature
is 25° F lower than recommended
on package or recipe.
9
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