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OVEN
COOKING
When cooking a food for the first time in your new
oven, use time given on recipes as a guide.
Your new oven has been set correctly at the factory
and is apt to be more accurate than the oven It
replaced.
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.
Always follow recipe carefully.
Measure ingredients properly.
Use proper pan placement.
Place longest side of
pan parallel to longest side of oven.
Place pans on the oven racks with 1" to 1 1/2" of
air space on all sides of each pan. Avoid overcrowd-
ing the oven.
Pans too close to each other, to oven walls or to the
oven bottom block the free movement of alr. Im-
proper air movement causes uneven browning and
cooking.
2 cake layers
4 cake layers
When baking several items stagger pans so that no
pan Is directly above another.
Let the oven preheat thoroughly before cooking
baked products.
Allow 10 minutes preheat time.
Listen for preheat notification tone (or if equipped
with a preheat indicator light, watch for the light to
go off) and promptly put the food in the oven.
Opening the door too often to check food during
baking will allow heat loss and may cause poor
baking results.
Cakes, cookies, 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
below recommended temperatures if exterior of pan
is predarkened,
darkened by age or oven proof
glass.
There may be some odor when the oven Is fl;'stused.
This Is caused by the heating of new parts and
insulation.
Do not cover an entire oven rack with foil The foil
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.
Cookies should be baked on flat cookie sheets
without sides to allow the air to circulate property.
We recommend 10" x 14" cookie sheets for best
results.
When recipes require preheating, have food nearby
before you open the oven door. If the oven door is
allowed to remain open for more than a brief time,
the preheat temperature will be lost.
8
NEOVC19
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