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Baking
General Baking Recommendations
• When cooking foods for the first time in yournewoven, use recipe cooking ti
and temperatures as a guide.
• Use tested recipes from reliable sources.
• Preheat the oven onlywhen necessary. Forbaked foods that riseand for ri,
browning, a preheated oven is better. Casseroles can bestarted in a cold o
Preheating takesfrom 6 to9minutes; placefood inovenafter BAKE/ND_CA"
LIGHT cycles off.
• Arrange oven racks beforeturning on oven, Follow suggested rack position
pages 12 and in various baking charts.
• Allow about Ito1I/2inches ofspace between theovensidewalls andpansto s
proper air circulation.
• When baking foods in morethan one pan, placethem onopposite corners o
rack. Stagger pans when baking on two racks so that one pan does not sl
another unless shielding is intended. (See above)
• To conserve energy, avoid frequent or prolonged door openings. At the er
cooking, turn oven off before removing food.
• Always test for doneness (fingertip, toothpick, sides pulling away from pan)
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 panswill generally produce a brown, crisp c
Shiny metal pans produce a light, golden crust.
• Frozen pies in shiny aluminum pans should be baked on a cookie sheet on
2 or be removed to a dull or glass pan.
NOTE: Acooling fan willcycle on during bakingor roasting. Thefanmay alsocon
to operate after the oven is turned off until the oven has cooled down.
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