Filter
Top Products
14
OPERATING INSTRUCTIONS
USING THE OVEN
To avoid possible burns, place the racks in the desired position before you turn the oven on.
PREHEATING AND PAN PLACEMENT
Preheat the oven if the recipe calls for it. To preheat,
set the oven at the correct temperature. Preheating is
necessary when convection baking and for good
results when baking cakes, cookies, pastry and
breads.
Baking results will be better if baking pans are
centered in the oven as much as possible. If baking
with more than one pan, place the pans so each has
at least 1” to 1-1/2” of air space around it.
If cooking on multiple racks,place the oven racks in
positions C and E (For 2 racks) Place the cookware
as shown in Fig. 1, 2.
HOW TO SET THE OVEN FOR BAKING OR
ROASTING
Your oven is not designed for open-door cooking.
ᕡ Press the “BAKE” pad.
ᕢ Press the number pads to set the
desired temperature.
ᕣ Press the “START” pad.
The word “BAKE” and 100° will be displayed. As the
oven heats up, the display will show the changing
temperature. After the oven has reached the desired
temperature, long beeps will sound 5 times and oven
lamp will flash.
To change the oven temperature during a BAKE
cycle, press the “BAKE” pad and then the number
pads to set the new temperature.
ᕤ Check food for doneness at minimum
time on recipe. Cook longer if
necessary.
ᕥ Press the “CLEAR OFF” pad when
cooking is complete.
Type of Food Rack Position
Frozen pies (on cookie sheet)
Angel food cake, bundt or pound cakes
Biscuits, muffins, brownies, cookies,
cupcakes, layer cakes, pies
Casseroles
Roasting
B or C
C
D
D
A
BAKING TIP
THE TYPE OF MARGARINE WILL AFFECT
BAKING PERFORMANCE
Most recipes for baking have been developed using
high fat products such as butter or margarine (80%
fat). To decrease the fat, the recipe may not give the
same results as with a higher fat product.
It can result in recipe failure if cakes, pies, pastries,
cookies or candies are made with low fat spreads.
The lower the fat content of a spread product, the
more noticeable these differences become.
Federal standards require products labeled
“margarine” to contain at least 80% fat by weight. Low
fat spreads, on the other hand, contain less fat and
more water. The high moisture content of these
spreads affects the texture and flavor of baked goods.
It can get best results with your old favorite recipes to
use margarine, butter or stick spreads containing at
least 70% vegetable oil.
Fig. 1 Fig. 2