NOTE: When the oven is hot, the top
outside
For best baking results,
these suggestions:
surfaces of the range get hot too.
Oven Shelves
Arrange the oven
shelf
or 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
shelf position B or C. See the chart for suggested
positions.
I
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
or pound cakes
I
A orB
I
I
Pies or pie shells
B or C
Frozen pies
A (on cookie sheet)
Casseroles
B orC
I
Roasting
A or B
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,
and roasts, preheating is not necessary. For ovens
set the oven at the correct temperature—selecting
without a preheat indicator light or tone, preheat
a higher temperature does not shorten preheat time.
10 minutes. After the oven is preheated, place the
food in the oven as quickly as possible to prevent heat
from escaping.
Baking Pans
Use 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 for 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
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.
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
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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