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Baking
General Baking Recommendations
• When cooking foods for the first time inyour new oven, use recipecooking times
and temperatures as a guide.
• Use tested recipes from reliable sources.
• Preheatthe oven only when necessary. For bakedfoods that rise and for richer
browning, a preheated oven is better. Casseroles can bestarted in acold oven.
Preheatingtakes from8to 12minutes; placefood inovenafter PRE IndicatorWord
cycles off.
• Arrange oven racks before turning onoven. Follow suggested rack positions on
page 11 and in various baking charts.
• Allow about Ito II/2inchesofspace betweenthe oven sidewalls and pansto allow
proper air circulation.
• When bakingfoods in morethan one pan, placethem onopposite 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)
• 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: Acooling fan will cycle onduring baking androasting. The fanmay also continue
to operate after the oven is turned off until the oven has cooled down.
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