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• When cooking foodsfor the firsttime in your newoven, use recipecooking times
and temperaturesas a guide.
• Use tested recipesfrom reliable sources.
• Preheatthe oven only when necessary. For baked foods that rise and for richer
browning,a preheated ovenis better. Casserolescan be started in a cold oven.
Preheatingtakesfrom7to 11minutes;placefood inoven after PREHEATIndicator
Word cycles off.
• Arrange oven racks before turning on oven. Follow suggested rackpositions on
page 9 and in various bakingcharts.
• Allowabout Ito IV2inches of space betweenthe oven sidewalls and pans toallow
proper air circulation.
• When bakingfoods in morethan one pan, placethem on opposite cornersof the
rack. Stagger pans when baking on two racks so that one pan does not shield
anotherunless shielding is intended. (See above left)
• To conserve energy, avoid frequent or prolonged door openings. At the end of
cooking, turn oven off before removingfood.
• Alwaystestfor dooeness(fingertip,toothpick,sides pullingawayfrom pan). 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 producea light, goldencrust.
• Frozenpies in shiny aluminumpansshould be bakedon a cookiesheet on rack2
or be removedto a dull or glass pan.
• Ifedgeofpiecrust brownstoo quickly,folda stripof foilaroundrimofcrust,covering
edge. (Seeabove right.)
I NOTE: A coolingfanwill operateduringallcookingmodes.The fanmayalsocontinue
to operateafter the ovenis turned off untI the oven has cooed down.
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