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Oven Cooking Tips
It is normal to have some odor when
using your oven for the first time To help
eliminate this odor, ventilate the room
by opening a window or using a vent
hood,
IMPORTANT: Never cover the oven
bottom or oven rack with aluminum foil
Improper use can cause poor heat
flow, poor baking results, and may
damage the oven finish To prevent
staining from spillovers, you may place
a piece of aluminum foil or a cookie
sheet on the rack below the food which
may spill over
Opening the door often to check
foods will cause heat loss and poor
baking results
Preheating is bringing the oven
temperature up to the temperature
you will be using during baking Let
the oven preheat when recipes call
for preheating.
To prolong the tife of your oven light
bulb, follow this helpful tip: Always
turn the light off when the oven is not
in use or during a clean cycle. If your
oven iight is left on for an extended
period
of time, the oven will be warm when
the door is opened due to the heat
generated from the oven light bulb
The oven vent is located behind the
right rear cooking zone. This area could
become hot during oven use. It is
normal for steam to come out of the
vent and/or collect moisture underneath
when oven is in use The vent is
important for proper air circulation.
Never block this vent,
Oven Vent
Location
Most recipes for baking have been
developed using high-fat products
such as butter or margarine (80% fat
by weight--the federal requirement
for products labeled "margarine")
You will get poor results if cakes, pies,
pastries, cookies, or candies are
made with low-fat spreads Low-fat
spreads contain less fat and more
water. The high moisture content of
these 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
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