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Getting the Most Out of Your Appliance
English 31
Baking Pans Here are some tips for cooking with baking pans:
• Glass baking dishes absorb heat, therefore reduce oven temperature 25°F
when baking in glass.
• Shiny, smooth metal reflects heat resulting in lighter, more delicate brown-
ing.
• Dark, rough or dull pans will absorb heat resulting in browner, crisper crust.
Some manufacturers recommend reducing temperature 25° F when using
these pans. Follow manufacturer recommendations.
• Use glass or dark metal pans for pies.
• Insulated baking pans may increase the recommended baking time.
Preheating the Oven Preheat the oven if the recipe recommends it. Preheating is necessary for good
results when baking cakes, cookies, pastry and breads. Setting a higher temper-
ature does not shorten preheat time. Place oven racks in proper position before
preheating. A beep will confirm that oven is preheated and selected oven tem-
perature will be displayed.
Note:
Preheating the oven is not recommended when using the probe
(some models). A hot oven will impair your ability to easily connect
the probe to the receptacle and to insert it into the meat.
The Probe (some models) • The oven is well insulated and the retained heat will continue to cook the
meat after the oven has shut off. For this reason, remove the meat from the
oven as soon as the control beeps.
• Since meat continues to cook after being removed from the oven, set the
internal (probe) temperature 5 - 10 degrees below the desired final internal
temperature (exception: poultry). Allow standing time (10 -20 minutes)
before carving the meat.
• Always use the handle of the probe for inserting and removing. Use a
potholder to remove since the probe becomes hot.
• Remove the probe from the oven when it is not being used.
• The probe cannot be used with frozen meats. For best results, completely
thaw meats before using the probe.
Inserting the Probe
• For meats, insert the probe tip into the thickest part and do not touch bone,
fat, or gristle.
• For large poultry products and turkeys, insert the probe in the thickest part of
the inner thigh.
• For other foods, such as a meatloaf, the probe tip should be located in the
center of the thickest part of the food.
Figure 19: Pan Placement
Pan placement on
one rack
Pan placement on
two racks