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Baking Tips
Wall Ov_,_
Overzairflow
Aluminum
bil
Bahing
pans/sheets
Preheating
An internal cooling tim operates during all oven
modes. Tile warm air fi'om inside tile oven will be
exhausted out through vents located between tile
door and control panel.
Do not allo_ this air flo_ to be obsti ucted b)
dra )ino ldtchen to_els o_er tile fl'ont of tile o\en
in undercounter applications.
Never entirely co\vr a rack xdth aluminum foil.
This will disturb tile heat circulation and result ill
poor baking. A smaller sheet (ff flfil may be used
to catch a spillo\ er by placing it on a lower sack
several inches below tile ibod.
NOTE: For general baldng, only one or P,vo lacLs
will be used, Three mcLs will be used only when
multi-rack baking. Remo\v tile third rack fl'om
tile oven when it is not is use.
catch spillovers
For e\vn cooldng and proper browning, there
must be enough room fi)_ air drculation ill tile
(wen. Baldng results will be better if baking pans
are centered as much as possible rather than
being placed to tile fl'ont or to tile back (ff
tile ()veil,
Pans should not touch each ()tiles" or tile wails ot
tile o\en. _dlow 1- to 1½" space between pans as
well as fi'om tile back (ff tile o\vn, tile door and
tile sides.
/f_,oss Ileed to ssse g_,() I'acl<% use rack positions
A and C, B and D or A and D and stagger tile
pans so that one is not direcfl} above the other
Use tile proper baldng pan. Tile t}])e of finish on
tile pan detel_nines tile amount of browning that
will occur.
* Dark, rough or dull pans absorb heat
resulting ill a brownes; csJsper cHsst.
Use this bpe fiw pies.
* Shin), bright and smooth pans reflect heat,
resulting in a lightei; more delicate browning.
Cakes and cooldes require this type of pan
or sheet,
* (;lass baking dishes also absorb heat. _qlen
bakin-,,_ ill ,glass baking, dishes, tile temperature
ma} need to be reduced b} 2: ]_.
_Mlow tile oven to preheat befi/re placing fi)od in
tile oven. Pieheating is necessm'_ fi)* good results
xdlen baldng cakes, cooldes, pastr} and breads.
7b p*elu,al, set ttw ove_ at the (orra:t I_m/wmtlm,.
Tim Iq_I_HE,4T l{@l wig tu*'_ o_zand I O0°F wig
a/q)eav h_ tlu, display. (The I_s@_>mt,m,disJ)lay will
IO0°E) The _>nvectb_l filn wig also tu*vz oz_duz'it_A,"
p*eheatb_g: The cozmol wig b(@ w/wn the ov_q_is
preheated--this wig take a/)[)roximaMy l 0 to l 5
minutes. The I>l'd'iHl{,4T l_gflt wig tmvz q[/ and
thv di@l( O'wig show thv set tem/,_,mllu'<
I47_e_the PI_d'2HI'2ATl{@t goes (?/,_fi*o& should be
placed i_ the ovo_.
The typeo/
margarine
will q[/ ct
bahing
pe /bvma nce!
Most recipes flw baking have been de\ eloped
using high-fi_t products such as butter or
margarine (80% fia). If you decrease tile fst,
tile redpe may not gi_e tile same results as
with a highe>tht product,
Redpe fiulure call result if cakes, pies, pastries,
cooldes or candies are made with low-tht spreads.
Tile lower tile fi_t content of a spiead product,
tile more noticeable these differences become.
Federal standards require products labeled
"margmine" to contain at least 80% fi_t by weight.
I.ow-fi_t spIeads, on tile other hand, contain less
fi_t and more watel: Tile high moisture content
of these spreads affect tile texture and flavor ot
baked goods. For best results with your old
fhvofite recipes, use margarine, butter or stick
spreads containing at least 70% vegetable oil
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