Oven Cooking, Ovenventarea, Moisture, Oven Vent

OVEN COOKING

GENERAL RULES

When cooking a food for the first time in your new oven, use time given on recipes as a guide.

Your new oven has been set correctly at the factory and Is apt to be more accurate than the oven It replaced.

After you have used your oven for awhile, If you feel your oven should be hotter or cooler, you can adjust

ttyourself. See TEMPERATURE ADJUSTMENTS in this manual.

NO PEEKING--Opening the door too often to check food during baking will allow heat loss and may cause poor baking results.

There may be some odor when the oven Is first used. This Is caused by the heating of new parts and Insulation.

Do not cover an entire oven rack with foil. The foil can block normal heat flow and cause poor baking results. Do not place any foil directly on the oven bottom. Foil used on the oven bottom under the element may damage the oven surface, therefore, it should not be used.

OVENVENTAREA

PREHEATING

When recipes require preheating, have food nearby before you open the oven door. If the oven door Is allowed to remain open for more than a brief time, the preheat temperature will be lost.

Let the oven preheat thoroughly before cooking baked products. If your range is equipped with a Preheat Indicator Light, watch for It to come on and put the food In the oven. If not, preheat for 10 minutes before putting food In the oven.

BAKEWARE

Cookies should be baked on flat cookie sheets without sides to allow the air to circulate properly.

MOISTURE

As your oven heats up, the temperature change of the air in the oven may cause water droplets to form on the door or door glass. To prevent this, open the oven door for the first minute of oven heating to let the moist air escape.

OVEN VENT

When the oven Is on, heated air moves through a vent behind the cooktop. On the cooktop, this hot air may make pot handles hot or melt plastic items left too near the vent.

The vent is necessary for proper air circulation in the oven and good baking results. Do not block this vent. Doing so may cause cooking failure, fire or damage to the range.

Cakes, muffins, and quick breads should be baked in shiny pans --to reflect the heat --because they should have a light golden crust. Yeast breads and pie crusts should be baked In glass or dull (non- shiny) pans --to absorb the heat --because they should have a brown, crisp crust.

Be sure the underside of the pan is shiny, too. Darkened undersides will absorb the heat and may

cause over-browning on the bottom of your food. Oven temperatures should be reduced 25 degrees below recommended temperatures if exterior of pan is predarkened, darkened by age or oven proof glass.

NGOVC13