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• OPERATION
Oven Cooking Tips
for products labeled "margarine").
You will get poor results if cakes, pies,
pastries, cookies or candies are made
with Iow'fa, t:spreads; Low-fat spreads
contain tess fat and more water. The
high moisture content of these
SHINY PANS reflect heat, and are
perfect for cakes and quick breads that
need a light brown crust:
GLASS, DARK NON,STICK OR
DARKENED BY AGE BAKEWARE
absorbs heat and can be used for yeast
breads, p e crust or foods that need a
brown crust. The oven temperature,
when using these PanS, should be
2 °reduced by 5 F.
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
The oven racks are designed With stop
locks, a convenience as well as a safety
precaution.The guides have abump to
prevent the racks from tilting when
racks are pulled out of the oven.
Bump in
Rack Guide,
and controts the temperature inside
the oven. To keep 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 1[' to
_1::i/2 0f airspaCearound it. P ace pans
so one is not directly above the other.
Your oven has four (4)rack positions
The top position is only a guide. It
cannot be used as arack position.
Guide
f--,_
...,,,,...._ • '....
4 ...... 4
Always place oven racks in
the proper position while oven
is cool,
FLAT COOKIE SHEETS, without
sides, allow air to circulate all around
the cookies for even browning.
You may fees 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
recipesas aguide! :See Do It: Yoursetf
Temperature Adjustment in the back of
this manual to make the adjustment if
you feet your oven is too hot or too coot
/4for your cooking preference.