Filter
Top Products
How to Set Your Range For Bating
To avoid possible
bum,
place the shelves
in
the
2. Check the food for doneness at the minimum time
correct position before you turn on the oven.
on the recipe. Cook longer if necessary. Turn the
1.
Close the oven door. Then turn the OVEN
OVEN
~MP
knob to OFF and remove the food.
~MP
knob to the desired temperature.
For best baking results, follow these suggestions:
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,
]
Type of Food
]
SheEPositio”
Angel food cake
A
Biscuits or muffins
B or C
Cooties or cu~akes
B or C
Brownies B or C
Layer cakes
B or C
place-most foods in the
tiddle
of the oven, on either
the shelf position B or C. See the chart for suggested
Bundt
or pound cakes
A or B
shelf positions.
Pies or pie shells
B or C
Frozen pies
A (on cookie sheet)
I
Casseroles
I
BorC
Preheating
Reheat
the oven if the recipe
cds
for it. Preheat
Preheating is necessary for good results when baking
means bringing the oven up to the specified
cakes, cookies, pastry and breads. For most casseroles
temperature before putting in the food. To preheat,
and
roasts, preheating is not necessary. For ovens
set the oven at the correct temperature-selecting a
without a preheat indicator light or tone, preheat
higher temperature does not shorten the preheat time.
10 minutes. After the oven is preheated place the food
in the oven as
quic~y
as possible to prevent heat
from escaping.
BaKng
Pans
Use the proper baking pan. The type of
ftish
on the
pan determines the amount of browning that
wfll
occur.
●
Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
●
Shiny, bright
rmd
smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pm.
“
Glass baking dishes
dso
absorb heat.
men
baking
in glass baking dishes, lower the temperature by
25°F.
and use the recommended cooking time in
the recipe. This is not necessary when baking pies
or casseroles.
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 ramer than being placed to the front
or to the back of
the
oven.
Pans
shotid
not touch each other or
tie
walls of the
oven. Allow
1
to
1X
inch space between pans as well
as from the back of the oven, the door and the sides. If
you use 2 shelves, stagger the pans so 1 is not
direcdy
above the other.
(continued
mxtpage)
13
-
..-
.—
——