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BA~G
HOW
TO
Set
Your
Range
Fo
r
Baking
1. To
avoid
possible
burns,
plac
e
the
shelves
in the
3.
Check food for doneness at minimum time o
n
comect
position before you
turn
the oven on.
recipe.
Cook
longer
ifneces5aw.
Turn
OVEN
2.
Turn OVEN SET
knob
to BAKE or TIME BAKE
TEMp knob to OFF and remove food.
~d
tum
OVEN
~Mp
knob to desired temperature.
Do not lock th
e
oven doo
r
with the door latch
during baking. This
is
used
for
se]f
cleaning
only.
For
best
b~ing
results,
fo]]ow
the5e
sugge5tion5:
Oven
She]ves
A~ange
the oven
shelf
or shelves
in the desired
locations
whi]e
the
oven
is
coo].
The correct she]f
position
depend5
on the
kind
of
food
~d
the
brownin
g
desired+
As
a
general
mIe,
place most foods in the
middle
of the oven, on eithe
r
the second or third she]
ffrom
the bottom. See the
chart for suggested shelf positions.
Preheatin
g
Preheat the oven if the recipe calls for it. Preheat
means
bringing the oven up to the specified
temperature befor
e
puttin
g
in the food. To preheat, set
the oven at the correct temperature—selecting a
higher temperature does not shorten preheat time.
Preheating is
necessav for good
results
when baking
cakes,
cookies, pastry and breads. For most casseroles
and roasts, preheating is not
necessay. For
ovens
without a preheat indicator light or tone, preheat 10
minutes. After the oven is preheated place the food
in the oven as
quick]y
as
possible
to prevent heat
from escaping.
%Pe
Of Food
Shelf
Position
Angel
food
c~e
A
Biscuits or
muffins
B or C
Cookies or
cupc~es
B or C
Brownies
B or C
L
ayer
Cakes
B or C
B
undt
or pound cakes
A or B
pi
es or pie
she]ls
B
or C
Fr
Ozen
pies
A
(on cookie sheet)
Ca
SSeroles
B
or C
Roa
sting
Bo
rR
pan
Placement
For even cooking and proper browning, there must be
enough roo
m
for air circulation in the oven. Baking
results
will
be bette
r
if bakin
g
pans are centered as
much as
possib]e
rather than being placed to the front
or to the back of the oven.
Pans
should
not touch each other or the wails of the
oven.
Allow
1 to
1
X
inch space betwee
n
pans as well
as from the back of the oven, the door and the sides.
If you use two shelves, stagge
r
the pans so one is not
direct]y
above the
other.
14