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OVEN
COOKING
GENERAL
RULES
When cooklng a food for the first tlme In your new
oven, use time given on recipes as a guide.
After you have used your oven for awhile, if you feel
your oven should be hotter or cooler, you can adjust
it yourself. See TEMPERATURE
ADJUSTMENTS
In this manual.
•
NO PEEKING--
Opening the door too often to check
food during baking will allow heat loss and may
cauS_poor
baking results.
•
Theremaybesomeodorwhentheovenisfirstusedo
This is caused by the heating of new parts and
Insulation.
Do not cover an entire oven rack with foil. The foli
can block normal heat flow and cause poor baking
results° Do not place any foil directly above the bake
element.
Foil used on the oven bottom under the
element may damage the oven surface, therefore, it
should not be used.
PREHEATING
When recipes require preheating, have food nearby
before you open the oven door. tf the oven door is
allowed to remain open for more than a brief time,
the preheat temperature will be lost.
Let the oven preheat thoroughly
before cooking
baked productso WatchforthePreheatindicator
Light to go off or listen for a preheat notification
tone.
If your oven is not equipped with either of
these, preheat for 10 minutes before youput food tn
the oven.
BAKEWARE
•
Cookies should be baked on flat cookie sheets
without
sides to allow the air to circulate properly.
o
i!
,--
YV
"-
Cakes, muffins, and quick breads 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.
Be sure the underside
of the pan Is shiny, too,
Darkened undersides
will absorb the heat and may
cause over-browning
on the bottom of your food.
Oven temperatures
should
be reduced
25 degrees
betow recommended
temperatures if exterior of pan
has a dark non-stick finish, darkened by age or when
baking in oven-proof
glass.
11
NEOVC58-2
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