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• When cooking foods for the first time in your new oven, use recipe cookingtimes
and temperaturesas a guide.
• Use tested recipes from reliable sources.
• Preheat the oven only whennecessary. For baked foods that rise and for richer
browning, a preheated oven is better. Casserolescan be startedin a cold oven.
Preheatingtakesfrom7 to 11 minutes;placefoodin ovenafterPREHEATIndicator
Word cycles off.
• Arrange oven racks beforeturning on oven. Follow suggested rack positions on
page 9 and in various bakingcharts.
• Allowabout 1to 11/2inchesof spacebetweentheovenside wallsand pans to allow
proper air circulation.
• When bakingfoods in morethan one pan, place them on oppositecorners of the
rack. Stagger pans when bakingon 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 fordoneness(fingertip,toothpick,sides pullingawayfrompan). Do not
rely on time or brownness as only indicators.
• Use good quality baking pans and the size recommendedin the recipe.
• Dull,dark,enameledorglasspanswillgenerallyproduceabrown,crispcrust. Shiny
metal pans produce a light, goldencrust.
• Frozenpies inshiny aluminumpans should be bakedon a cookie sheeten rack2
or be removedto a dull or glass pan.
• Ifedgeof piecrustbrownstoo quickly,fold a stripof foilaroundrim of crust,covering
edge. (See above right.)
NOTE: A coolingfan willoperateduringallcookingmodes. Thefanmayalsocontinue
to operate after the oven is turned elf unti the oven hascooled down.
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