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Baking
Your oven temperature is controlled very accurately
using an oven control system. It is recommended that
you operate the oven for a number of weeks to become
familiar with your new oven's performance. If you
think an adjustment is necessary, see the Adjust the
Oven Thermostat section.
How to SetYour Range for Baking
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
1. Close the oven door_ Turn the OVEN CONTROL.
lmob to the desired temperature.
2, Check tile food for doneness at the minimum time
on the recipe. Cook longer if necessary.
3. Turn the OVEN CONTROL knob to OFF and
then remove food,
Oven Shelves
Arrange the oven shelf
or shelves in the
desired locations while
the oven is cool The
correct shelf position
depends on the kind
of food and the
browning desired.
As a general rule, place most foods in the middle of
the oven, on either shelf position B or C. See the
following chart for suggested shelf positions_
O
Type of Food
Angel food cake
Biscuits or tautens
Cookies-or cupcakes
Brownies
Layer cakes
Bun& or pound cakes
Pies or pie shells
Frozen pies
Casseroles
Roasting
Shelf Position
A
BorC
B orC
B orC
B orC
AorB
B orC
A (on cookie sheet)
BorC
B orR
Preheating
Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified
temperature before putting the food in the oven. To
preheat, set the oven at the correct temperature--
selecting a higher temperature does not shorten
preheat time.
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat 10
minutes. After the oven is preheated place the food in
the oven as quickly as possible to prevent heat from
escaping.
Baking Pans
Use the proper baldng pan. The type of finish on the
pan determines the amount of browning that will occur.
• Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
" Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cootdes require this type of pan.
• Glass bakdng dishes also absorb heat. When baking in
glass baking dishes, the temperature may need to be
reduced by 25°E (13°C.).
Pan Placement
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baldng
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
....Pans should not touch each other or the walls of the
oven. Allow 1- to l_-inch (2.5- to 4-cm) space
between pans as well as from the back of the oven, the
door and the sides. If you need to use two shelves,
stagger the pans so one is not directly above the other°
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