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NO~:
men
the oven is hot, the top and outside
For best
bating
resdts,
follow these suggestions:
sutiaws of the range get hot too.
Oven Shelves
kange
the oven
shelf
orshelvesin
~
the desired
lo~tions
w~e
the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning
desired
A
a
gener~
rule, w
.y
plaw
most foods
in
the
mid~e
of the oven, on either
shelf position 2 or 3. See the chart for suggested shelf
positions. Two
wdl
be used more than 3.
~pe
of Food
Shelf Position
1
I
Agel
food cake
I
1
I
Biscuits or muffins
I
2or3
I
Cookies or cupcakes
!
2 or 3
I
Brownies
I
2or3
I
hyer
*es
I
2 or 3
I
Bundt
or
Dound
cakes
I
1 or2
I
.
1
Pies or pie shells
2 or 3
Frozen pies 1 (on cookie sheet)
&seroles
2 or 3
Roasting
1 or 2
I
fiheating
Preheat the oven if the recipe
Ms
for it. Preheat means
Preheating is necessary for good
restits when baking
bringing the oven up to the
specfied
temperature
Aes,
cookies, pastry and breads. For most casseroles
before putting the food in the oven. To preheat, set the
and roasts, preheating is not necessary.
Mer
the oven
lecting
a higheroven at the correct
temperati~
is
preheate~
place the food in the oven as
quic~y
as
temperature does not shorten preheat time.
possible to prevent heat from escaping.
Bating
Pans
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that
til
occur.
●
Dark rough or
ddl
pans absorb heat
restiting
in a browner, crisper crust. Use this
~
for pies.
●
Shiny, bright and smooth pans reflect heat,
resdting
in a lighter, more deliate browning.
Qkes
and
wokies require this type of pan.
●
Glass baking dishes dso absorb heat.
men
baking
in
@ars
baking dishes, the temperature may need to
be reduced by
ti°F.
Pan Placement
For even rooking and proper
brownin
g, there must be
enough room for air
cirtiation
in the oven. Baking
resdts
wfll
be better if baking pans are centered as
much as possible rather than being
plawd
to the front
or to the back of the oven.
Pans
shotid
not touch each other or
the
walls of the
oven.
Mlow
1- to
11~-inch
space between pans as well
as from the back of the oven, the door and the sides.
If you use
wo
shelves, stagger the pans so one is not
directiy
above the other.
(contidtipage)
17