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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, Nace most foods
in lhe middle of the oven, on either shelf positions
B or C. See the chart for suggested
shelf positions.
BAKING
(continued)
Type of Food
] Shelf Position
Angel lbod cake
A
Biscuits or nmffins
B or C
Cookies
or cupcakes
B or C
Brownies
B or C
Layer cakes
B or C
Bun& or pound cakes
A or B
Pies or pie shells
B or C
Frozen pies
A (on cookie sheet)
Casseroles
B or C
Roasting
A 01" B
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 the
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
I0 milmtes. 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 baking 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
cookies require this type of pan.
•Glass baking dishes also absorb heat. When baking
in glass baking dishes, the temperature
may need to
be reduced by 25°F.
Pan Placement
For even cooking and proper browning, there nmst be
enough room for air circulation
in the oven. Baking
results will be better if baking pans are centered as
nmch 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 I to 1½-inch space between pans as well
as flom 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.
14
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