Advertisement
1. It is recommended
CONVEiWVQiWkt. O VEN
When cooking a food for the first time in your new oven, use time
given on recipes as a guide. Oven thermostats,over a period of years,
may 'rdri~t"from the factory setting and differences in timingbetween
an old and a new oven of
5
to 10 minutes are not unusualand you
may be inclined to think that the new oven is not performing cor-
rectly. However, your new oven has been set correctly at the factory
and is more apt to be accurate than the oven it replaced.
that you operate the
rangefor a number of weekst; beco~e familiar
withyour newoven'sperformance. However, i f
you findthat your foods consistently browntoo
little or too much, you may make a simple ad-
justment in the thermostat (OVEN TEMP)
knob. See section titled "Adjusting Oven
Thermostat."
2.
use
tested recipes from reliable sources.
Measure ingredients accuratelyand combine
carefully.Usecorrectsizebakingutensil.
3. Placeshelf
at
position suggested on chartbe-
low.On modelsso equipped, l ettersare marked
on wall of largeoven.On modelswhereletters
are not markedon oven,lowestpositioncorre-
spondsto A in chart,B is nexthighestposition,
tco
4. Preheattheovenonlywhennecessary. M ost
foodswillcooksatisfactorily w ithout preheating.
If you findpreheating is necessary, keepan eye
-------
.— ——-----_—
----
—
- -. — --- — ......—-. ...-.---—
.-
.. - --- - -.--——
-——
BREADS,tXJICK1
Biscuits
B, C
42!5-475
10-20
Coffee Cake
B, A
350-400
20-30
Corn Bread
B
425.450
25-40
Gingerbread
B
350
30-45
Plain Muffins
A, B
400-425
20-30
Popovers
B
375
45-60
Quick Loaf Bread
B
350-375
45-60
on
the indicator lightand put food in theoven
promptly afterlightgoesout.
5. To set oven: Closeovendoor.Turn OVEN
SET to BAKE andOVENTEMP to temperat-
ure on recipeor on Baking Chart.
6. Place food in oven, being certainto leave
aboutl-inch of spacebetweenpansand walls
of ovenfor goodcirculation of heat.Closeoven
door.Duringbaking, a voidfrequent dooropen-
ingsto prevent u ndesirable r esults.
7. Checkfoodsfor doneness at minimum time
on
recipe. Cook longer if necessary. R emove
foodsandswitch offheat.Whencooking foodfor
firsttimein thisoven,usetimeson recipes as a
guide.Be certainfoodsare donebeforeremov-
ingfromoven.See
Baking, Before You Call for
Product Service.
NOTE: Information aboutbakingat highalti-
tudescanusually be obtained at yourstateagri-
cultural s tation.
.—
—
———-—.— —. - -——
-—
-----
——
----—
~..-—
-- —.-.—
D.-
——-_—.
-
—
----
—.-.
_— -----
-...--——.---——
COOKIES'
Brownies
c, El
Drop
c, a
Refrigerator
C, B
Rolled or
Sliced
c, B
CAKES1
(without shortening)
Angel Food
111
A
325-375
30-55
Sponge
A
325-350
45-60
Jelly Roll
B
375.400
10-15
MISCELLANEOUS
Apples, Baked
Custard, Cup
Potatoes, Baked
Puddin s, Rice
t
and ustard
Scalloped Dishes
Souffles
A, B, C
B
A, B, C
B
A, B, C
B
325-350
I
25-35
350-400
10-20
400-425
6-12
375.400
7-12
350-400
1
30-60
300-350
30-60
325.400
60-90
325
1
60-90
325-375
30-6~
300-350
30-75
m–- —
For best results, use shiny aluminum utensils, with dull finish on bottom. To RAISE YEAST DOUGHS, cov
with cloth and place in your well insulated oven to keep
awaY
from drafts. Yeast doughs raise best at 85° t Zl%h%
oven lamp should be off during rising. FRUIT CAKES: place large ones on lower sheif position; place srnaii or loaf
pan type on shelf in center of oven.
To brown meringue oniY, use 400, 8-10 rein; to cook meringue through, use lower temperatures for times given.
NOTE: When two shelf positions are listed, the first one gives well browned and cooked food. If you desire a different
browning, use the seqond shelf position the next time
YOU
cook. Foods listed with three sheif positions cook suc-
cessfully on any poshon listed, aione or in an oven mea .
—
18
Advertisement
