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• When cookingfoods for the first time inyour new oven, use recipe cookingtimes
and temperatures as a guide.
• Use tested recipes from reliable sources.
• Preheat the oven only when necessary. For baked foods that rise and for richer
browning, a preheated oven is better. Casseroles can be started in a cold oven.
Preheatingtakesfrom 7 to 11mfnutes;place food in oven afterPREHEAT Indicator
Word cycles off.
• Arrange oven racks before turningon oven. Followsuggested rack positions on
pages 25 and 31.
• Allowabout1to 1Y_inches ofspacebetween the ovensidewalls and panstoalJow
proper air circulation.
• When baking foods in more than one pan, place them on opposite corners of the
rack. Stagger pans when baking on two racks so that one pan does not shield
another unless shielding is intended. (See above left,)
• To conserve energy, avoid frequent or prolonged door openings. At the end of
cooking, turn oven off before removing food.
• Alwaystest for doneness (fingertip,toothpick, sides pulling awayfrom pan). Do not
rely on time or brownness as only indicators.
• Use good quality baking pans and the size recommended in the recipe.
• Dull,dark, enameledor glass panswill generallyproduceabrown,crispcrust. Shiny
metal pans produce a light, golden crust.
• Frozen pies in shiny aluminum pans should be baked on a cookie sheet on rack 2
or be removedto a dull org_asspan.
• If edge of piecrustbrowns too quickly,fold astripof foil around rim ofcrust, covering
edge. (See above right.)
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