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BAKING
Donotiocktheoven
*
Withthelatchduring
If you think an adjustment is necessary, see the Adjust
linking. mlatehkl
for selkleaxdng only.
the Oven Thermostat section. It gives easy
Do It
Your oven tempaatwe
* controlled very
accurately
lixmse~instructions on how to adjust the thermostat.
using an oven control s~stem. It is recommended that
1
you operate the oven f
a number of weeks to
become familiar with y ur new oven's performance.
How to Set Y-
R@ge for Baking
To avoid poasilie Q
place the shelves in the
2 Check the food for doneness at the minimum time
conect position before fiu turn the oven on.
on the recipe. Cook longer if necessary.
1. Close the
oven
door. urn the OVEN SET knob to
&
3. Tum the OVEN TEMP knob to OFF and
BAKE and then turn
e OVEN TEMP knob to the
then remove the food.
desired temperature.
Oven Shelves
An=ange the
oven
shelf or shelves in
the desired
locations while
the oven is cool.
The correct shelf
position depends
on the kind of
food and the
browning desired.
As a general rule,
-----
-
I
'&peofFood
I
Shelf Position
I
I
Angel food cake
I
A
I
I Biscuits or muffins
I
BorC
I
I
Cookies
or cupcakes
I
B orC
1%
s
I
Brownies
I
Bor C
'##
I
Layer
cakes
I
BorC
I
I Bundt or pound cakes
I
A or B
I
tke-most
fti
in the tiddle of the oven. on
i
1
I
~ither shelf position B OXP C. See the chart for
I Pies or pie shells
I
BorC
I
suggested siielf positio~.
Frozen pies
A (on cookie sheet)
Casseroles
Bor C
I
Roasting
Bor R
Preheating
Pan Placement
Preheat
the
oven if the Wipe calls for it. Preheat
For even cooking and proper browning, there must be
means bringing the oven Iupto the specified
enough room for air circulation in the oven. Baking
temperature before pu~g
the fd
in the oven.
results will be better if baking pans are centered as
To preheat, set the oven
the correct temperature—
$
much as possible rather than being placed to the front
selecting a higher tempe tum does not shorten
or to the back of the oven.
preheat time.
Pans should not touch each other or the walls of the
Preheating is necessary f~r good results when baking
oven. Allow 1-to 1Yi-inch space between pans as
cakes, cmkies, pastry ~
breads. For most casseroles
well as ffom the back of the oven, the door and the
and masts, preheating is pot necessary. For ovens
sides. If you need to use two shelves, stagger the pans
without a preheat indica~r light or tone, preheat 10
so one is not directly above the other.
minutes. After the oven ip preheated place the food
&
in the oven as quickly as l~ible
to prevent heat
from escaping.
16
I
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