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Baking
General Baking Recommendations
• 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 6 to 8 minutes; place food
in oven after BAKE INDICATOR LIGHT cycles off.
• Arrange oven racks before turning on oven. Follow suggested rack
positions on page 9 and in the various baking charts.
• Allow about 1 to 1-1/2 inches of space between the oven side walls and
utensils to allow proper air circulation.
• When baking foods in more than one utensil, place them on opposite
corners of the rack. Stagger utensils when baking on two racks so that
one utensil does not shield another. (See above photo.)
• 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 utensils and the size recommended inthe recipe.
• Dull, dark, enameled or glass utensils will generally produce a brown,
crisp crust. Shiny metal utensils produce a light, golden crust.
• Frozen pies in shiny aluminum pans should be baked on a cookie sheet
on rack 1or be removed to a dull or glass pan. For multiple rack cooking
use cookie sheets and bake on rack positions #1, 3 and 5.
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