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• When cooking foods for the first time in your new oven, use recipe cooking times
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.
Preheating takes from 7to 11 minutes; place food in oven after PREHEAT Indicator
Word cycles off.
• Arrange oven racks before turning on oven. Follow suggested rack positions on
page 21 and in various baking charts.
• Allow about I to f½ inches of space between the oven side waits and pans to allow
proper air cimulation.
• 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.
• Always test for doneness (fingertip, toothpick, sides pulling away from 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, enameled or glass pans will generally produce a brown, crisp crust. Shiny
metat pans produce a light, golden crust•
• Frozen pies in shiny aluminum pans should be baked on a cookie sheet on rack 2
or be removed to a dull or glass pan.
• Ifedgeofpiecrustbrewnsteoquickly, fold astrip of fotlaround rim ofcrust, covering
edge. (See above right.)
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