Oven Cooking - RCA L3B355GL Manual

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Oven Cooking
9
Always follow
recipe carefully.
Measure ingredients properly.
Use proper pan placement.
Place pans on the oven racks with 1 % - 2" of
air space on all sides of each pan.
Avoid
overcrowding the oven.
Pans too close to each other, to oven walls
or to the oven bottom block the
free move-
ment of air. Improper air movement causes
uneven browning and
cooking.
2
cake layers
4 cake Iayera
Most
baking should be done
on the second
shelf position from the bottom.
When baking
several items, use two shelves placed on the
second and fourth rack positions from the
bottom of the oven. Stagger pans so that no
pan is directly above another.
Bake angel
food cakes on the first shelf position from
the bottom of the oven.
Let
the oven preheat thoroughly
before
cooking baked products. Allow 10-15 min-
utes preheat time.
Avoid
opening the door too often to check
the food during baking as heat will be lost
This may result in poor baking results.
Cakes, cookies, muffins, and quick breao.
should be baked in shiny pans — to reflect
the heat — because they should have a light
golden crust. Yeast breads and pie crusts
should be baked in glass or dull (non-shiny
pans) — to absorb the heat — because they
should have a brown, crisp crust.
Oven temperatures should be reduced 25
degrees below recommended temperature:
if you use dark pans or oven proof glass.
There may be some odor when the oven !.
first used. This is caused by the heating of
new parts and insulation.
Do not cover the c)ven bottom or an entire
oven rack with foil. The foil can block nor-
mal heat flow, cause cooking failures, and
damage the oven interior.
14 CoVcol