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Oven Use
17
PREHEATING
Preheating takes about 10 to 15 minutes depending on the temperature set. Preheating is usually
necessary for foods baked at high temperature for a short period of time, i.e. drop cookies.The oven
heating light will turn off when the oven has reached temperature.
CONDENSATION
During any cooking process there is a certain amount of moisture that evaporates from the food.The
amount of moisture that condenses on the oven depends on the moisture content of the food.The
moisture will condense on any surface that is cooler than the inside of the oven, such as the control
panel or the top of the door.
TO GET THE BEST RESULTS
Baking:
• Follow the recipe amounts and ingredients, including the size and shape of the baking utensil
recommended in the recipe.
• Do not open the oven door “just to peek”, use the interior oven light and look through the
window.
• Do not use the oven for storage, especially when baking in the oven. Extra utensils, not being
used for baking, can affect the food product, baking time, browning, and end result.
• If you are using glass utensils, lower the temperature 25ºF.
• Use a minute timer and set it for the minimum time suggested in the recipe.
Convection Baking:
• Follow the first three recommendations above.
• Metal utensils give better results, in convection, than do glass baking utensils. If you use glass, it
usually is not necessary to lower the temperature an additional 25ºF.
• Use a minute timer and set it for less than the minimum time suggested in the recipe. The first
time you use a recipe in the convection mode, be sure to note the new baking time on your
recipe for future reference.
• Be sure to read the basic information on convection before using the oven for the first time,
page 14-16.
• Keep in mind that convection baking results vary, depending on type of product. In many cases
standard bake yields superior results over convection.