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Baking
General
Baking
Recommendations
• When cooking
foods for the first time in your new oven, use recipe cooking
times and temperatures
as a guide.
• 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 5 to 9 minutes;
place food
in oven
after TEMP Indicator
Word stops blinking.
• Arrange
oven racks before
turning
on oven. Follow suggested
rack posi-
tions on page 15 and in the various
baking
charts.
• Allow
about
1 to 11,_inches
of space
between
the oven
side walls
and
pans to allow proper
air circulation.
• When baking
foods in more than one pan, place them on opposite
corners
of the rack.
Stagger
pans
when
baking
on two racks
so that one pan
does not shield
another.
(See above photo.)
• To conserve
energy,
avoid frequent
or prolonged
door openings.
At the
end of cooking,
touch
CANCEL-OFF
PAD to turn oven off before
remov-
ing food.
• Always
test for doneness
(fingertip,
toothpick,
sides pulling
away from
pan). Do not rely on time or brownness
as only indicators.
• Use good quality
baking
pans and the size recommended
in the recipe.
• Dull, dark, enameled
or glass pans will generally
produce
a brown,
crisp
crust. Shiny
metal pans produce
a light, golden
crust.
• Frozen
pies in shiny aluminum
pans should
be baked on a cookie
sheet
on rack 2 or be removed
to a dull or glass pan.
14
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