33
Baking tips
(Bake pad)
For proper cooking, follow these
guidelines:
•
When using 1 rack, place the rack so
the top of the food will be centered in
the oven.
•
When using more than 1 rack, use the
Convection Bake setting.
•
Use only 1 cookie sheet in the oven at
a time when using the Bake setting.
Bakeware tips
•
When baking with insulated cookie
sheets or baking pans, place them in the
bottom third of the oven. You may need to
increase the recommended baking times,
so test for doneness before removing
from the oven.
•
When using ovenproof glassware or
dark bakeware, reduce the oven tempera-
ture by 25°F (16°C), but use the same
baking time. Because these pans absorb
heat, producing darker bottom browning
and crispier crusts, place the rack in the
center of the oven. When baking pies and
bread, you can use the temperature
suggested in the recipe.
Rack placement for specific foods:
(For rack positions, see “Rack positions”
earlier in this section.)
NOTE:
For additional baking tips see
“Baking or convection baking” earlier in this
section.
Using aluminum foil in the oven
(for thermal baking)
Use aluminum foil to catch spillovers from
pies or casseroles.
•
Place the foil on the oven rack below the
rack with the food. Turn foil edges up and
make sure foil is about 1 inch (2.5 cm)
larger all around than the dish holding the
food.
•
Do not cover the entire rack with alumi-
num foil. It will reduce air circulation and
cause poor cooking results.
•
Do not line oven bottom or entire oven
rack with foil or other liners. It could affect
the quality of your baking.
U
sing and Caring for Your Oven
RACK
POSITION
2
1 or 2
2 or 3
FOOD
Frozen pies
Angel food and bundt cakes,
most quick breads, yeast
breads, casseroles, meats
Cookies, biscuits, muffins,
cakes, nonfrozen pies
