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BAKING
TIPS
1.
2.
3.
Oven door lock/unlock handle -- DO Not lock the
door during haklng.
The handle Is used for sell-
clean only. Your new range Is equlppad with a hide-
away handle that can be hidden when it Is In the
unlocked position under the cooktop. Hera's how:
Make
sure
the
handle Is In the
unlocked
posi-
tion and raise the
cooktop.
Move the handle
slowly to the left
to ensure It Is as
far to the left as It
will go.
Push the handle
back Intothelatch
cover as far as It will go.
4.
Lower the cooktop.
Flashing lights--If
you notice the "LATCH DOOR"
Indicator light flashing when you have selected a
ba kin g temperature, the latch handle Is In the locked
position. You will not be able to hake with the door
handle In the locked position.
Unlock the door
handle and hide It away under the cooktop as shown
above. The "LATCH DOOR" Indicator should stop
blinking. Continue beklng.
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.
Always follow recipe carefully, and measure Ingre-
dients properly.
Always turn oven to the OFF position before remov-
ing food.
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. DO not open the
door frequently during baking; heat will be list. This
may cause poor baking results.
Use proper pan placement.
Place pans on the oven racks with 1" - 1 1/2" of air
space on all sides of each pan. Avoid overcrowding
the oven.
When baking several Items stagger pans so that no
pan Is directly above another.
Pans too close to each other, to oven walls or to the
oven bottom,
block the free movement of air. Im-
proper air movement causes uneven browning and
cooking.
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.
2 cake layers
y-
4 cake layers
Cookies should be baked on flat cookie sheets
without sides to allow the air to circulate properly.
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 first used.
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.
Use residual heat In oven whenever possible to
finish cooking casseroles, oven meals, etc. Use
residual heat when warming
rolls or precooked
desserts.
After you have used your oven for awhile, If you
prefer that your oven be hotter or cooler, you
can adjust It yourself.
See TEMPERATURE
ADJUSTMENTS In this manual.
7
NEOVC18
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