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OPERATION
Oven Cooking Tips
Preheating
is bringing the temperature
up to the temperature
you will be using
during baking, Let the oven preheat
thoroughly
when recipes call for
preheating.
It is normal to have some odor when
using your oven for the first time. To
help eliminate this odor, ventilate
the room
by opening
a window
or using
a vent
hood
iMPORTANT:
Never cover the oven
bottom or oven rack with aluminum
foil. Improper
use can cause poor heat
flow, poor baking
results, and may
damage
the oven finish. To prevent
staining from spi]lovers,
you may
place a piece of aluminum
foil or a
cookie sheet below foods which may
spill over.
iI[
The oven vent is located under the
control panel. This area could
become
hot during oven use. The vent is
important for proper air circulation.
Never
b_ock
this
vent.
Oven Vent
Location
[
Opening
the door often to check foods
will cause heat loss and poor baking
results.
In the back of the oven you wilt notice
a small tube. This is a heat sensor that
maintains the temperature
of the oven
Never move or bend this tube.
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The low temperature
zone of your oven
(between
170 ° and 200°F) is available
to keep hot cooked foods warm,.
However, foods should not be kept at
these temperatures
longer than 2 hours.
When using your convenient
Delay
Start operation,
foods such as dairy
products,
fish, poultry, etc., should
never sit more than 1 hour before
cooking.
Room temperatures
and the
heat from the oven light promote
bacterial growth.
Most recipes for baking have been
developed
using high-fat products
such as butter or margarine
(80% fat
by weight - the federal requirement
for
products
labeled "margarine").
You will
get poor results if cakes, pies, pastries,
cookies or candies are made with low-
fat spreads.
Low-fat spreads contain
less fat and more water_ The high
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