Filter
Top Products
Using the Oven
Stainless Steel Range
14
Baking
pans/sheets
Use the proper baking pan. The type of finish
on the pan determines the amount of browning
that will occur.
• Dark, rough or dull pans absorb heat resulting
in a browner, crisper crust. Use this type
for pies.
• Shiny, bright and smooth pans reflect heat,
resulting in a lighter, more delicate browning.
Cakes and cookies require this type of pan
or sheet.
• Glass baking dishes also absorb heat. When
baking in glass baking dishes, the temperature
may need to be reduced by 25°F.
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 1
1
⁄2-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. Check
food on both shelves at the minimum time.
Sometimes one shelf may cook slightly faster
than the other, depending on the food.
Preheating
Preheat the oven if the recipe calls for it.
To preheat, set the oven at the correct
temperature—selecting a higher temperature
does not shorten preheat time.
Preheat for about 15 minutes. Preheating is
necessary for good results when baking cakes,
cookies, pastry and breads.
Aluminum
foil
Never entirely cover a shelf with aluminum foil.
This will disturb the heat circulation and result
in poor baking. A smaller sheet of foil may be
used to catch a spillover by placing it on a lower
shelf several inches below the food.