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OVEN USE
Oven characteristics: Each oven has its own personal
• If usingheat-proof glassware,or dark pans such as
bakingcharacteristics. Therefore,donotexpectthatyour
Baker's Secret or Wilton reducethe oventemperature
newovenwillperformexactlylikeyourprevious oven.You
by25°F exceptwhen bakingpiesor bread.Usethe
mayfindthatthe cooking times,oventemperatures, a nd
same bakingtimeas calledfor inthe recipe.
cookingresultsdiffersomewhat f romyourprevious range.
Allowa periodof adjustment.
Allow hot air to flow freely through the oven for
optimum bakingresults,improperplacementofpansin
Use a reliable recipe andaccuratelymeasurefresh
the ovenwillblockairflow and may resultin uneven
ingredients. Carefullyfollow directionsfor oven
browning. F oroptimum browning andeven cooking
temperature andcooking time.
results:
Usethe correct rack position. Bakingresultsmaybe
• Donotcrowda rackwith pans.Never placemorethan
affectedif the wrongrackis used.Foroptimum results,
one cookiesheet, one 13x9x2-inch cakepan or two
bake foods on one rack. Select a rack positionthat
9-inch round cake pans on one rack.
locates the food in the center of the oven. If bakingon two
• Stagger pans when bakingon two racks so one pan is
racks, selectrack positions#2 and 4, #1 and 4 or #2 and
5.
not directly over another pan.
• Top browning may be darker if food is located
• Allowtwo inches between the panand the oven walls.
towardthe topof the oven,
Checkthe cooking progressat the minimum time
recommended inthe recipe.If necessary, c ontinue
• Bottom browningmaybe darkeriffoodislocated
checking at intervalsuntilthe foodis done.Ifthe oven
towardthe bottomOfthe oven.
doorisopenedtoofrequently, h eatwillescapethe oven;
this canaffectbakingresultsand wastesenergy.
• Whenusingtwo racksforbaking,allowenoughspace
betweenthe racksfor properaircirculation. B rowning
If you add additional ingredientsor alter the recipe,
and cooking resultswill beaffectedifairflow is
expectcooking timesto increaseor decreaseslightly.
blocked.
Cookwarematerial playsan important p art in baking
results. A lwaysusethe typeand size of pancalledfor in
the recipe.Cookingtimesor cookingresultsmay be
Preheating is necessary for baking. A !lowabout8 to 15
affectedifthewrongsize isused.
minutesforthe ovento preheat. A singlebeepwill
indicate that the oven ispreheated.It isnotnecessaryto
• A shiny metal pan reflectsheataway fromthe food.
preheatforroasting.
Thistypeof pan produceslighter browningand a softer
Selectinga temperaturehigher than desiredwill NOT
crust. Use shiny pansfor baking cakes or cookies,
preheatthe oven any faster, and may have a negative
effect on baking results.
• A dark metal, dull, anodizedor satin-finishpan
absorbsheat and producesdarker browningwitha
crisper crust.Use dark pans for pies, pie crusts or
bread.
Do not cover an entire rack with foil or place foil directly
• Foroptimumbakingresults,bake cookiesand biscuits
undercookware. Tocatch spillovers,place a pieceof foil,a
on a flat cookiesheet. If the pan has sides, such as a
little larger than the pan, on the rack belowthe pan. Do not
jelly roll pan, browningmay not be even.
placefoil on the oven bottom.
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