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Your oven temperature is controlled very accurately
If you think an adjustment is necessary, see the Adjust
using an oven control system. It is recommended that
the Oven Thermostat section. It gives easy
Do It
you operate the oven for a number of weeks to
Yourse~instructions
on how to adjust the thermostat.
become familiar with your new oven’s performance.
How to Set Your Range for Baking
To avoid possible burns, place the shelves in the
2. Check food for doneness at minimum time on
correct position before you turn the oven on.
recipe. Cook longer if necessary.
1. Close the oven door. If your model has a separate
3. Turn the OVEN CONTROL knob to OFF and
BAKE/BROIL switch, turn it to BAKE. Turn the
then remove food.
OVEN CONTROL knob to the desired temperature.
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.
Preheating
I
~peofFood
I
Shelf Position
I
I
Angel food cake
I
A
I
Biscuits or muffins
B or C
Cookies or cupcakes B or C
I
I
Brownies
B or C
I
I
Layer cakes
I
BorC
I
]
Bundtorpoundcakes
I
AorB
I
Pies or pie shells B or C
Frozen pies
A (on cookie sheet)
I
Casseroles
I
I
B or C
Roasting
B or R
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.
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.
Pan Placement
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1– to
l~z–inch
space between pans as
well as from the back of the oven, the door and the
sides. If you need to use two shelves, stagger the pans
so one is not directly above the other.
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