SECTION FIVE:
USING THE OVEN
■
WHEN USING THE OVEN IN ANY MODE
CAUTION:
Never use aluminum foil to cover the oven racks or to line the
oven.
It can damage the oven if it touches the heating element (PRDS
models only) or damage the oven liner if heat is trapped under it.
CONDENSATION
It is normal for a certain amount of
moisture to evaporate from the food
during
any
cooking process. The
amount depends on the moisture
content of the food. The moisture
will condense on any surface cooler
than the inside of the oven, such as
the control panel.
HIGH ALTITUDE
BAKING
When baking at high altitudes, in
either BAKE or CONVECTION•
BAKE, recipes and baking times vary.
For accurate information, write the
Extension Service, Colorado State
University, Fort Collins, Colorado
80521. There may be a cost for the
bulletins. Specify the type of
information you want (example:
cakes, cookies, breads, etc.).
RACK POSITIONS
One, two or three racks of food can be cooked in the oven at the same
time. Place racks in the oven before turning it on. See Page 24 for rack
positions.
#4 Use this rack in combination with rack #1 and #2 for triple rack
baking or double rack baking with rack #1.
#3 Use this rack in combination with rack #1 for double rack baking.
#2 Use this rack when baking single pan foods such as sheet cakes,
some breads, pies, desserts, casseroles, cookies, or a single rack
oven meal. Use with racks #1 and #4 for three sheets of cookies.
#1 Use this rack for air leavened cakes (Angel Food), frozen pie, large
roast or turkey. Use in combination with rack #4 or rack #3 for a
2 rack oven meal or more than 2 cakes.
If you have loaded the oven, be sure to check the items for doneness
sooner than the minimum time.
UTENSILS
TYPE
s
Aluminum bakeware gives the best browning results.
s
Cookie sheets should have low sides; use aluminum commercial
half-sheets or professional cooking utensils.
PLACEMENT
s
For better browning, utensils such as cookie sheets, jelly roll pans
and rectangular baking pans should be placed crosswise on the rack
with the shorter sides on the right and the left. This allows the air
to circulate freely.
s
When baking on more than one rack, pans do not need to be
staggered.
PREHEATING THE OVEN
For foods that are baked with
convection longer than 15 minutes,
you usually will not need to preheat.
TIPS FOR CONVECTION•BAKE
(Model PRDS48-Large Oven Only, Model PRDS304 & PRDS36)
CONVECTION • BAKE
Page 25
