RCA LEB131, Инструкция по использованию и уходу

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14
BAKING
Your oven temperature is controlled very accurately using an oven control
system. It is recommended that you operate the oven for a number of weeks
to become familiar with your new oven’s performance. If you think an
adjustment is neccessary, see the Adjust the Oven Thermostat section. It
lists easy Do It Yourself instructions.
NOTE: When the oven is hot, the top and outside surfaces of the range
get hot too.
How to Set Your Range for Baking
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
1. Close oven door. Turn OVEN CONTROL knob to
desired temperature. Oven is preheated when oven
cycling light first goes out.
2. Check food for doneness at minimum time on
recipe. Cook longer if necessary.
3. Turn OVEN CONTROL knob to OFF and
remove food.
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 shelf positions.
D
C
B
A
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
Bundt or pound cakes A or B
Pies or pie shells B or C
Frozen pies A (on cookie sheet)
Casseroles B or C
Roasting A or B
Preheating Baking Pans
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat 10
minutes. After the oven is preheated place the food in
the oven as quickly as possible to prevent heat from
escaping.
Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified temperature
before putting the food in the oven. To preheat, set the
oven at the correct temperature—selecting a higher
temperature does not shorten preheat time.
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 also absorb heat. When baking
in glass baking dishes, lower the temperature by 25°F.
• If you are using dark non-stick pans, you may find
that you need to reduce the oven temperature 25°F.
to prevent overbrowning.