Pan placement

Using the Oven

Stainless Steel Range

Baking pans/sheets

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 or sheet.

•Glass baking dishes also absorb heat. When baking in glass baking dishes, the temperature may need to be reduced by 25°F.

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. Allow 1- to 11⁄2-inch 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. Check food on both shelves at the minimum time. Sometimes one shelf may cook slightly faster than the other, depending on the food.

Preheating

Aluminum foil

Preheat the oven if the recipe calls for it. To	Preheat for about 15 minutes. Preheating is
preheat, set the oven at the correct	necessary for good results when baking cakes,
temperature—selecting a higher temperature	cookies, pastry and breads.
does not shorten preheat time.

Never entirely cover a shelf with aluminum foil. This will disturb the heat circulation and result in poor baking. A smaller sheet of foil may be used to catch a spillover by placing it on a lower shelf several inches below the food.