Kenmore 911.47692 Guía Para El Uso Y Cuidado página 20

OPERATION
OvenCooking Tips
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
wilt 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_
The Oven Temperature Sensor at the
back of the oven continuously senses
and controls the temperature inside the
oven. To keep a constant set temperature,
the elements will cycle (turn on and off
during cooking).
Baking results will be better if baking
pans are centered in the oven as
much as possible, tf baking with more
than one pan, place the pans so each
has at least 1 to 11A" of air space
around it. Stagger pans on the rack
so one is not directly above the other.
----*¢'_ I _ \ \ \ \\\\\]'-.'_
FLAT COOKIE SHEETS, without sides,
allow air to circulate all around the cookies
for even browning°
Yt "
L_-_ _
_ , . f )t,X £
i/q-J U _".,':!
SHINY PANS reflect heat, and are perfect
for cakes and quick breads that need a light
golden brown crust.
GLASS, DARK NON-STICK, OR
DARKENED-BY-AGE BAKEWARE
absorbs heat, and can be used for yeast
breads, pie crust, or foods that need a
brown crusL The oven temperature, when
using these pans, should be reduced
by 25°F,
20