OVEN USE
13
PREHEATING
Preheating is necessary for baking. Allow about 8 to 15
minutes for the oven to preheat. A single beep will
indicate that the oven is preheated. It is not necessary to
preheat for roasting.
Selecting a temperature higher than desired will NOT
preheat the oven any faster, and may have a negative
effect on baking results.
USE OF ALUMINUM FOIL
Do not cover an entire rack with foil or place foil directly
under cookware. To catch spillovers, place a piece of foil, a
little larger than the pan, on the rack below the pan. Do not
place foil on the oven bottom.
COOLING FAN
Slide-in ranges feature a cooling fan which automatically
turns on whenever the oven is set for a broiling or
cleaning operation. The fan will also turn on during some
baking operations. When the oven is turned off and has
cooled, the cooling fan will automatically turn off.
GENERAL BAKING TIPS
Oven characteristics:
Each oven has its own personal
baking characteristics. Therefore, do not expect that your
new oven will perform exactly like your previous oven.
You may find that the cooking times, oven temperatures,
and cooking results differ somewhat from your previous
range. Allow a period of adjustment.
Use a reliable recipe
and accurately measure fresh
ingredients.
Carefully follow directions
for oven
temperature and cooking time.
Use the correct rack position
. Baking results may be
affected if the wrong rack is used. For optimum results,
bake foods on one rack. Select a rack position that
locates the food in the center of the oven. If baking on two
racks, select rack positions #2 and 4, #1 and 4 or #2 and
5.
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Top browning may be darker if food is located
toward the top of the oven.
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Bottom browning may be darker if food is located
toward the bottom of the oven.
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When using two racks for baking, allow enough space
between the racks for proper air circulation. Browning
and cooking results will be affected if air flow is
blocked.
Cookware material
plays an important part in baking
results. Always use the type and size of pan called for in
the recipe. Cooking times or cooking results may be
affected if the wrong size is used.
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A shiny metal pan
reflects heat away from the food.
This type of pan produces lighter browning and a softer
crust. Use shiny pans for baking cakes or cookies.
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A dark metal, dull, anodized or satin-finish pan
absorbs heat and produces darker browning with a
crisper crust. Use dark pans for pies, pie crusts or
bread.
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For optimum baking results, bake cookies and biscuits
on a
flat
cookie sheet. If the pan has sides, such as a
jelly roll pan, browning may not be even.
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If using
heat-proof glassware
, or
dark pans such as
Baker’s Secret or Wilton
reduce the oven
temperature by 25
°
F except when baking pies or bread.
Use the same baking time as called for in the recipe.
Allow hot air to flow freely through the oven
for
optimum baking results. Improper placement of pans in
the oven will block air flow and may result in uneven
browning. For optimum browning and even cooking
results:
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Do not crowd a rack with pans. Never place more than
one cookie sheet, one 13x9x2-inch cake pan or two
9-inch round cake pans on one rack.
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Stagger pans when baking on two racks so one pan is
not directly over another pan.
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Allow two inches between the pan and the oven walls.
Check the cooking progress at the minimum time
recommended in the recipe. If necessary, continue
checking at intervals until the food is done. If the oven
door is opened too frequently, heat will escape the oven;
this can affect baking results and wastes energy.
If you add additional ingredients
or alter the recipe,
expect cooking times to increase or decrease slightly.