Advertisement
CONVENTIONAL OVEN
e
Bdklng
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 "drift" 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 jactory
and is more apt to be accurate than the oven it replaced.
1. It is recommended that you operate the
rangefor a numberof weeksto become familiar
with your new oven's performance.However, if
you find that your foods consistentlybrown too
little or too much, you may make a simple ad-
justment in the thermostat (OVEN TEMP)
knob. See section titled "Care of Your New
Oven."
2. Use tested recipes from reliable sources.
Measure ingredients accurately and combine
carefully. Use correct size bakingutensil.
3. Place shelf at position suggestedon chart be-
low. On models so equipped, letters are marked
on wall of large oven. On models where letters
are not marked on oven, lowest position corre-
sponds to A in chart, B is next highestposition,
etc.
4. Preheat the oven only when necessary.Most
foods will cook satisfactorilywithoutpreheating.
If you find preheatingis necessary,keep an eye
.-
——
_-—
BREADS, QUICIQ
Biscuits
B, C
425-475
10-20
CoffeeCake
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
CAKES1
(without shortening)
Angel Food
A
325-37!5
30-55
Sponge
A
325-350
45-60
Jelly Roll
B
375-400
10-15
———
.—————.—
.—— — -—
———.——————
—————
—.
1
2
on the indicator light and put food in the oven
promptly after light goes out.
5. To set oven: Close oven door. Turn OVEN
SET to BAKE and OVEN TEMP to tempera-
ture on recipe or on BakingChart.
6. Place food in oven, being certain to leave
about l-inch of space between pans and walls
of oven for good circulation of heat. Close oven
door. During baking,avoid frequent door open-
ings to preventundesirableresults.
7. Check foods for doneness at minimum time
on recipe. Cook longer if necessary. Remove
foods and switchoff heat. When cookingfood for
first time in this oven, use times on recipes as a
guide. Be certain foods are done before remov-
ing from oven. See Baking, Before You Call for
Product Service.
NOTE: Information about baking at high alti-
tudescan usuallybe obtainedat your stateagri-
culturalstation.
— --- .—
---
—
-——
——— — -— ——
COOKIES1
Brownies
Drop
Refrigerator
Rolled or Sliced
B, C
C,B
C, B
C, B
325-350
25-35
350-400
10-20
400-425
6-12
375-400
7-12
MISCELLANEOUS
Apples, Baked
Custard, Cup
Potatoes, Baked
Puddings, Rice
and Custard
Scalloped Dishes
Souffles
A, B, C
B
A, B, C
B
A, B, C
B
350-400
300-350
325-400
325
325-375
300-350
30-60
30-60
60-90
60-90
30-60
30-75
For best results, use shiny aluminum utensils, with dull finish on bottom, 'To RAISE YEAST DOUGHS, cover lightly
with cloth and place in your well insulated oven to keep away from drafts. Yeast doughs raise best at 85° .to
llOJ, so
oven lamp should be off during rising. FRUIT CAKES: place large ones on lower shelf position; place small or loaf
Dan twe on shelf in center of oven.
TO br-ownmeringue only, 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 second shelf position the next time You cook. Foods listed with three shelf positions cook suc-
cessfully on any position listed, alone or in an oven meal.
21
Advertisement
