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Baking
Do not lock the oven door with the latch during
baking. The latch is used for self-deaning only.
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 SET knob to
the temperature you desire_
2. Check the food for doneness at the minimum time
on the recipe° Cook longer if necessary,
3. Turn the OVEN SET knob to OFF and then
remove the food
Oven Shelves
Arrange the oven shelf
or shelves in the
desired locations while O
the oven is cool, The
correct shelf position O
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.
Type of Food
Angel food cake
Biscuits or muffins
l C°°kles 0 r" 'C up c_Lkes
Brownies
Layer cakes
Bun& or pound cakes
Pies or pie shells
Frozen pies
Casseroles
Roasting
Shelf Position
A
B orC
BorC
B orC
BorC
AorB
B orC
A (on coolde sheet)
B orC
B orR
15
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 !0 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 baking 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
cookies require this type of pan.
• Glass baking dishes also absorb heat. When baking in
glass baking dishes, the temperature may need to be
reduced by 25°E (13°C0).
Pan Placement
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or m 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.
Baking Guides
When using prepared baking mixes, follow package
recipe or instructions for the best baking results.
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