NOTE: When the oven is hot, the top and outside
For best baking results, follow these suggestions:
surfaces of the cooking center get hot too.
Oven Shelves
Arrange the oven
shelf or shelves in
the desired locations
while the oven is
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 shelf position B or C. See the chart for
suggested shelf positions.
Type of Food
Shelf Position
Angel food cake
A
Biscuits or muffins
B or C
Cookies or cupcakes
B or C
Brownies
B or C
Layer cakes
B or C
I
Bundt or pound cakes
A orB
Pies or pie shells
C
I
Frozen pies
A(oncookie sheet)
Casseroles
I
Roasting
A orB
Preheating
Preheat the oven if the recipe calls for it. Preheat
Preheating is necessary for good results when baking
means bringing the oven up to the specified
cakes, cookies, pastry and breads. For most casseroles
temperature before putting in the food. To preheat,
roasts, preheating is not necessary. For ovens
set the oven at the correct
a
without a preheat indicator light or tone, preheat
higher temperature does not shorten preheat time.
minutes. After the oven is preheated, place the
food in the oven as quickly as possible to prevent heat
from escaping.
Baking Pans
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
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, lower the temperature by
and use the recommended cooking time in
the recipe. This is not necessary when baking pies
or casseroles.
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 1 inch space between pans as well
as from the back of the oven, the door and the sides.
If you use 2 shelves, stagger the pans so one is not
directly above the other.
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