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Baking
Tips
[['(lii
Ovet_
Oven
airflow
An inlernal cooling thn operates duling all oven
lnodes. The wann air from inside the oven will be
exhausted out lhrough venb, located betw(en tile
door and control panel.
Do nol allow 1his air t]ox_ Io/)e (}bsnal(ted
by
draping
kitchen
Iowels over th< fiont of lh{ o_,(:ll ill
11 lid(
F( Olllltel
applicatiollS.
Nmer entirely cov(r a rack with aluminum toil. This
will disturb tile heat circulation and re_,uh in poor
baking. A smaller sheet offMl ma 3 b( used to catch
a spillover bx placing it on a lower Fdck sevend
inches below the fbod.
NOTE:
For g( nen,l baking,
onh one or two rocks
will be used. Three
racks will b( used only when
nmltiqa(k
linking. P,cmca,e the fllird rack hom
file
(Well
whell
it is
llO[
in llSe.
catch spill0vers
For even cooking and proper browning, there
llltlst be enough room tot air drculation
in lhe
oven. Baking resuhs will be better if'baking pans
are centered as nmch as po_,_ible rather than
being [)laced to lhe flxmt or to lhe back ot
lhe
oven.
Palls should not touch (ach other or the walls ot
tile oven. Allow l- 1o 1½" space between lXmS as
well as tiom the back of' the oven, the door and
the sides.
If }'Oil
lleed
1o
rise
two
l_lcks,
rise
l-_l(k
posilions
A and C, B and D or A and 1) and stagger
the
pans so that on_ is not dire(fly
al)ox( Ill{! othm:
ks€ tl'l( prop( r baking pan. The type ol finish on
the
pan
d(
teYlllilleS
the
alllOllll[
Of' I)l-Owllillg
Ih_lt
win o((Hl;
• Dark, rough
or dull pmls absorb
heat resulting
ill
a brox_nel; crisper
crest. Lse this b'l x fi'_rpies.
• Shin}; bright and ,,mooth
pans reflect
heat,
re',uhing
in a liglm _; more delicate
browning.
Cakes and cooki(s
r(quire
this tTpe ot pan
or sheet.
• Glass baking dishes also absorb
h(s.L _Nhell
baking
ill glass baking
dishes, the teml)erature
may ne(d
to be lxchl¢id
by 25°F.
Pre, heating"
dMI(}'W111( OV(II tO pr¢ h(at
I)(fLre placing
fbod in
the oven. Prehealing
is n(cessal T R)r good Festlhs
_&hell baking
cakes, cookies,
pasll T and br( ads.
To ]m'keal, +e!the or<'. at lhe .. le+t ¢em/J++zlO_*l'. Tke
!_I8;tlE+IT lght will lurll 0_/a_ld IO0°F +l#lla]_]wa, _ b+
the di@k(_'. U'ke tem[wratun dh/d(9' will sta*l Io ika*Ig_,
ira., the ov*'n let@emlu*_' _,alhes tOO°E) Tke I>_*vl'clbn
/atZ alg[ alSO tlg*'t_ 01_ dlz)'Jllg'[tl?,]l#al}tl<i
gilg (onl*o[
wgl b_'ff)wtlet* the ov('t* i_p_vh_'alM
lab will take
a/)/)_oximal@ t0 Io t 5 minulg_s. Ttw I_!{I:ttEAT blg]l*
wgl lurn off (rod lke dA/day will show the set lem[_emtml,.
•
)
)
,
,
•
•
j
117_e_* I t. 17{l:111:,[ 1 hg]_lg_ s off, filods sh,/uh/be
p/al ed in tit; I*v_ t*.
The typed
llza _'_(I, IJ _?g¢
will affi+ct
baking
per fi.ma
nce!
Most recipes tot baking
have been developed
using higMbt
products
such as buuer
or
lnar_arine
(80% tilt). If you decrease
th( ti_t,
the recipe
may not giw: the same results as
with a highe_:t._t product.
Recipe [hilure can resuh if:cakes, pi(s, pastries,
cookies or candies are mad( with low4,1t spreads.
The lower the fat conlent ota spread product,
tile more noticeable these diflbrell(es become.
Fed(ral
standards
require
producl_,
labeled
"margmine"
t_ contain
al least 80% fht by weighl.
Low-tat spreads,
oil the other
hand,
contain
less
tht and more watel: The high moisture
content
ot these spreads
affect the texture
and flavor
of baked goods.
For best resuhs with your old
fhvorite
recipes, use malgarine,
huller
or stick
spreads
(onmining
at least 70% vegetable
oil.
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