English 22
Using the Oven
Oven Functions
Tips for Bake
Most cooking times in recipes are designed for a preheated
oven and require that the oven already be at a certain
temperature before cooking starts. Refer to your recipe for
preheating recommendations
.
Preheating time depends on
the temperature setting and the number of racks in the
oven.
Getting the Best Results
•
Minimize opening the door:
•
Use a minute timer.
•
Use the interior oven light.
•
Use the rack position recommended by the recipe.
•
Use the bakeware recommended by the recipe.
•
Store the broiler pan(s) outside the oven. An extra pan
without food, affects the browning and cooking.
•
The type of pan used affects the browning:
•
For tender, golden brown crusts, use light
non-stick/anodized or shiny metal pans.
•
For brown crisp crusts, use dark non-stick/
anodized or dark, dull metal pans or glass
bakeware. These may require lowering the bake
temperature 25°F (14°C).
Bake Rack Positions
•
Rack level positions in the oven are numbered like an
elevator. Number one level is the lowest and number
five level is at the top.
Bakeware Type
•
Metal bakeware (with or without a non-stick finish),
heat-proof glass, glass-ceramic, pottery, or other
utensils are suitable for the oven.
•
Cookie sheets with only two sides give the best results.
Aluminum commercial half-sheets or professional
cooking utensils may be used.
•
The 36" and 48" (914 mm and 1219 mm) ovens will
hold a full-sized commercial baking sheet (18" x 26")
(457 mm x 660 mm).
Placement
•
Allow at least 1" (25.4 mm) of space between the pans
and the oven walls so heat can circulate around each
pan.
•
Stagger bakeware so that one is not directly above
another. Allow 1½” (38 mm) above and below each
pan.
Rack Positions
One Rack Baking
•
The Bake mode is best for baking on one rack with
rack level #3 used for most baked items. If the item is
tall, such as an angel food cake, rack level #2 may be
used. Pies are best baked on rack level #2 to make
certain the bottom of the crust is done without over
browning the top. When large pieces of meat or poultry
are roasted, such as a prime rib of beef or a turkey,
rack level #2 is the preferred rack.
Two Rack Baking
•
Casserole dishes may also be baked using these rack
levels #2 and #4. The Convection Bake mode may also
be used.
Three Rack Baking
•
If three-rack baking is desired, the Convection Bake
mode should be used.
Figure 28: Oven Rack Positions
5
4
3
2
1
Figure 29: Pan Placement
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