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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 5 to 9 minutes; place food in oven
after BAKE INDICATOR LIGHT cycles off.
• Arrange oven racks before turning on oven. Follow suggested rack posi-
tions on page 12 and in various baking charts.
• Allow about 1 to 11/2inches of space between the oven side walls and
pans to allow 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. (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 pans and the size recommended in the recipe.
• Dull, dark, enameled or glass pans will generally produce a brown, crisp
crust. 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 removed to a dull or glass pan.
NOTE FOR SOME MODELS: A cooling fan will cycle on during baking and roasting.
The fan may also continue to operate after the oven is turned off until the oven
has cooled down.
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