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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 you new oven's performance.
If
you think an adjustment
is necessary,
see the Adjust
the Oven Thermostat
section.
How to Set Your Range fer 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
knob to the desired
temperature.
2. Check the 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 She ves
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 mid-
dle of the oven, on either shelf position
B or C. See
the chart for suggested
shelf positions.
Type of Food
Shelf Position
Angel food cake
A
'°°t_iscuits or muffins
B or C
Cookies
or cupcakes
B or C
Brownies
B or C
..... I
....
Layer cakes
B or C
Bundt or pound cakes
A or B
Pies or pie shells
B or C _
Frozen pies
..... A (oncookie
sheet)
Casseroles
B or C
Roasting
B or R
Preheating
Preheat
the oven
if the recipe
calls for it: Preheat
means bringing
the oven upto
the specified
tempera-
ture before
putting the food in the oven. To preheatl =
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 baking
pan. The type of finish on the
pan determines
the
amount
of browning
that
will
occur.
o Dark, rough or dull pans absorb
heat resulting
in a
browner,
crisper crust. Use this type for pies,
o Shiny, bright and smooth pans reflect heat, resulting
in a lighter,
more
delicate
browning.
Cakes
and
cookies
require this type of pan.
o Glass baking dishes also absorb heat. When baldng
in glass baking dishes,
the temperature
may need to
be reduced
by 25°F (13°C).
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 to the back of the oven.
Pans should
not touch each other or the walls of the
oven
A low
t-
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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