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Baking
Your oven temperature
is controlled
very accurately
using an oven control
system.
It is recommended
that
you operate
the oven for a number
of weeks to become
familiar
with your new oven's performance.
If you
think
an adjustment
is necessary,
see the Adjust
the
Oven Thermostat
section.
How to SetYour
Range for Baking
To avoid possible
burns,
place the shelves in the
correct position
before you turn
the oven on.
1. Close the oven door_ Turn
the OVEN
CONTROL.
lmob to the desired
temperature.
2, Check
tile food for doneness
at the minimum
time
on the recipe.
Cook
longer
if necessary.
3. Turn the OVEN
CONTROL
knob
to OFF and
then remove
food,
Oven
Shelves
Arrange
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, place most foods in the middle
of
the oven, on either
shelf position
B or C. See the
following
chart
for suggested
shelf positions_
O
Type of Food
Angel food cake
Biscuits or tautens
Cookies-or
cupcakes
Brownies
Layer cakes
Bun& or pound cakes
Pies or pie shells
Frozen pies
Casseroles
Roasting
Shelf Position
A
BorC
B orC
B orC
B orC
AorB
B orC
A (on cookie sheet)
BorC
B orR
Preheating
Preheat
the oven if the recipe calls for it. Preheat
means bringing
the oven up to the specified
temperature
before putting
the food in the oven. To
preheat,
set the oven at the correct
temperature--
selecting
a higher
temperature
does not shorten
preheat
time.
Preheating
is necessary
for good results when baking
cakes, cookies,
pastry
and breads.
For most casseroles
and roasts,
preheating
is not necessary.
For ovens
without
a preheat
indicator
light or tone, preheat
10
minutes.
After the oven is preheated
place the food in
the oven as quickly
as possible
to prevent
heat from
escaping.
Baking
Pans
Use the proper
baldng
pan. The type of finish on the
pan determines
the amount
of browning
that will occur.
• Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
" Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cootdes require this type of pan.
• Glass bakdng dishes also absorb heat. When baking in
glass baking dishes, the temperature
may need to be
reduced by 25°E (13°C.).
Pan Placement
For even cooking and proper browning, there must be
enough room for air circulation
in the oven. Baldng
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
....Pans should not touch each other or the walls of the
oven. Allow 1- to l_-inch
(2.5- to 4-cm) space
between pans as well as from the back of the oven, the
door and the sides. If you need to use two shelves,
stagger the pans so one is not directly above the other°
(continuednex_page)
15
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