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OPERATION
Oven Cooking Tips
Margarine (cont.)
spreads affects the texture and flavor
of favorite baked recipes. The lower
the fat content of a spread product,
the more noticeable these differences
become. To ensure best results, use
margarine, butter or stick spreads
containing at least 70% vegetable oil.
The Oven Temperature Sensor at the
back of the oven continuously senses
and controls the temperature inside the
oven. TOkeep a constant set
temperature, the elements will cycle or
turn on and off during cooking.
If baking with more than one pan, place
the pans so each has at least 1to 11/2'
of air space around it. Place pans so one
is not directly above the other.
GLASS, DARK NON-STICK OR
DARKENED BY AGE BAKEWARE.
absorb heat, and can be used for yeast
breads, pie crust or foods that need a
brown crust. When using these pans, the
oven temperature should be reduced
by 25°F.
The oven racks are designed with step
locks, a convenience as well as a safety
precaution. The guides have a bump to
prevent the racks from tilting when
racks are pulled out of the even.
Youroven has seven (7) rack positions.
The area above the top guide cannot be
used for a rack position.
Guide
--7
6
*n*nl,ll._.., --2
Always place oven racks in the
proper position while oven is cool.
FLAT COOKIE SHEETS, without sides,
allow air tocirculate all around the cookies
for even browning.
SHINY PANS reflect heat, and are
perfect for cakes and quick breads that
need a light brown crust.
YOUmay fee! that your new oven cooks
differently than the oven it replaced. We
recommend that you use your new oven
a few weeks to become more familiar
with it, following the times given in your
recipes as a guide. See Do It Yourself
Temperature Adjustment in the back of
this manual to make the adjustment if
you feel your oven is too hot or too cool
for your cooking preference.
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