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Preheating
Baking
Preheating is necessary for proper baking resuJts.
General
Baking
Tips
It is not necessa_- fbr broiling or roasting. Allow
tile oven te heat until the desired oven
Baking results will generally be best when you
nse tested recipes from reliable cookbooks.
temperature
is reached as shm_l in the clock's
display (this will take approximately 10-15
Follow the directions to the letter. Be sure to use
fresh ingredients, measure carefully; mix as
mimltes),
instrncted and use the recommended
pan size.
Selecting a temperature
higher than the desired
Be sure to preheat the oven if the recipe calls for
temperature will not preheat the oven any' t:aster,
this (usually done for breads, cookies and
In fact, this may have a negative effect on baking
biscuits). See the previous section for more
results,
information on preheating.
Oven Light
Must recipes provide minimnm and maximum
The oven light automatically comes on whenever
baking times such as "bake 85-45 minutes". Do
the oven door is opened. When the door is
net open the oven door to check the progress
closed, push the rocker switch marked OVEN
nntil the minimum time has elapsed. Take care
LIGHT on the control panel to turn it on or oft_
not to allow the o_en door to slam shnt.
IMPORTANT:
DO not move the oven door
Panel Light
} 'latch to the right during broiling or baking. The
The pane] light is turned on by pushing the
/ range door maylock and will not unlock until
rocker switch marked PANEL LIGHT on the
[ the oven cools.
control panel and holding it in the depressed
...............
position until the fluorescent light comes on. It
may be turned off by depressing the other side
Utensils
of the switch.
The finish on baking utensils determines tbe
amount of browning. Colored, glass or dark,
rough, dull utensils absorb heat, resulting in a
browner, crisper crust. Use this _1)e for pies or
breads. For lighter, more delicate browning, use
shiny or smooth ntensils that reflect heat. These
are ideal _br cakes and sngar cookies.
When baking iu g/ass utensils, lower the
recommended
temperatnre by 25°F. (This is not
necessa D, when baking pies or casseroles.)
The same rnle applies when nsing a colored
porcelain pan.
Alxx%vs use the pan size recommended in the
recipe. Many pans have the measurements
marked on them. lfthere are no measurements,
measure the inside width and length of the pan.
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