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Always follow recipe carefully.
Measure
ingredientsproperly.
Use
proper pan placement.
Place pans on the oven racks with 1% - 2" of
air
space on all sides of qch pan. Avoid
overcrowdingthe oven,
Pans too close to each other, to oven WMS
or to the oven bottom i510ck the free movem-
ent
of air.
knproper air movement causes
uneven browning and
cooking,
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.-w
.'
>>.
.
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---
---..—-*=—
4 cake layers
Q
~OS~
~~~ing
shIould
be done
cm
the
SEXXN?d
shelf p3si%ion from the fmtkwn.
several items, use two shelves placed cm the
second and fourth rack positicwls from the
bottom of -the oven. stagger pans so that no
pan is directly above another, ERN<e angei
food cakes 0!7 the first shelf
'fI"om
Me
of the oven.
'12
b?t the
oven
~reheat
h3NN@l~y before
':-;---
cooking baked products. $411(IW 10-1'5rein-
Ws preheattime.
Avoid opening the door too often to check
the food during baking as heat will be lost.
This may resultin poor baking results.
Cakes, cookies, muffins, and quick bread
should be baked in shiny pans — to reflect
the heat — becausethey should have a light
gokkm
crust.
'feast
breads
and
pie crusts
shotikl be baked in glass or dull (non-shiny
pans) — to absorb the heat — becausethey
should have a brown, crisp crust.
Oven temperatures should be reduced 25
degrees below recommended temperatures --
if you use dark pans or oven proof glass.
~
'There may be some odor when the oven is
first used. This is caused by the heating of
new parts and insulation.
Do not cover the oven bottom or an entire
-. -
oven rack with foii. The foil can Mock nor-
mal heat flow, cause
cookhwjfaih-m~,~~d
:-:
damage the oven interior.
.
;-.
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