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Preheating
Preheating
is necessary
for proper
baking results.
It is not neeessa_,
_br broiling or roasting. Allow
the oven to heat until the desired oven
temperature
is reached
as sho'_,_ in the clock_
display (this will take approximately
10-15
minutes).
Selecting
a temperature
higher than the desired
temperature
v_qllnot preheat
the oven any tkster.
In fact, this may have a negative
el{bet on baking
results.
Oven
Light
The oven light autoinatiea]ly
comes on whenever
the oven door is opened.
When the door is
closed, push the rocker switch marked OVEN
LIGHT
on the control panel to turn it on or off'.
Panel
Light
The panel light is turned
on by pushing
the
rocker sx_4tch marked PANEL
LIGHT
on the
control
panel and holding it in the depressed
position until the fluoreseent
light comes on. It
may be turned
off by depressing
the other side
of the switch.
Baking
General
Baking
Tips
Baking results will generally
be best when you
use tested recipes from reliable cookbooks.
Follow the directions
to the letter
Be sure to use
fresh ingredients,
measure
carefi_ll}; mix as
instructed
and
use the
recommended
pan size.
Be sure to preheat
the oven if the recipe calls for
this (usually done for breads, cookies and
biscuits).
See the pre_dous section for more
information
on preheating.
Most recipes provide
minirnum
and maximum
baldng times such as "bake 35-45 minutes".
Do
not open the oven door to check the progress
until the minimurn
time has elapsed.
Take care
not to allow the oven door to siam shut.
I_ffPORTANT:
Do not move the oven door
latch
to the right during broiling
or baiting. The
range door may lock and will not unlock until
the oven cools.
Utensils
The finish on baking utensils
determines
the
amount of browning.
Colored,
glass or dark,
rough, dull utensils
absorb heat, resulting
in a
browne1; crisper
crust. Use this ty"pe tbr pies or
breads. For lighter, more deIicate browning,
use
shiny or smooth utensils
that reflect heat. These
are ide_d {br cakes and sugar cookies.
When baking in glass utensils, lower the
recommended
temperature
by 25°E (This is not
necessaD, when baking pies or casseroles.)
The same rnle applies Mmn using a colored
porcelain
pan.
Always use the pan size recommended
in the
recipe.
Many pans have the measurements
marked
on them. If there are no measurements,
measure
the inside width and length
of the pan.
PAGE 11
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