15
Using the oven for baking
To avoid possible burns, place the shelves in the desired position before you turn the
oven on.
How to Set the Oven For Baking
1) Close the oven door. Then turn the
OVEN
TEMP
knob to the desired temperature.
2) Check the food for doneness at the minimum
time on the recipe. Cook longer if necessary.
Turn the
OVEN TEMP
knob to
OFF
and
remove the food.
Oven Shelves
Arrange the oven shelf of 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, place most
foods in the middle of the oven,
on either the shelf position
B
or
C
. See the chart for suggested
shelf positions.
Type of food Shelf Position
Angel food cake A
Biscuits, muffins B or C
Cookies or cupcakes B or C
Brownies B or C
Layer cakes B or C
Bundt or pound cakes A or B
Pies or pie shells B or C
Frozen pies (on cookies sheet) A
Casseroles B or C
Place most foods in the
middle of the oven
To preheat, set the
oven at the correct
temperature. Selecting
a higher temperature
does not shorten the
preheat time.
Preheating
Preheat the oven for 10 minutes
if the recipe calls for it. Preheat
means bringing the oven up to the
specified temperature before
putting the food in the oven.
Preheating is necessary for good results when
baking cakes, cookies, pastry and breads. For most
casseroles and roasts, preheating is not necessary.
Baking Pans
Use the proper baking pan.The type of finish on the pan
determines the amount of browning that will occur.
Glass baking dishes also absorb heat, when baking
in glass baking dishes, lower the temperature by 25F
(30 °C) and use the recommended cooking time in
the recipe. This is not necessary when baking pies
or casseroles.
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.
Pan Placement
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking results
will be better if baking pans are centered as much 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 1 to 1½ inch (20 - 30 mm)
space between pans as well as from 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.
Operating Instructions
Care and Cleaning
Inst
allation Instructions
Troubleshooting
Tips
Safety Instructions
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