Oven Cooking

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 more apt to be 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

It yourself. See"DO IT YOURSELF" TEMPERATURE ADJUSTMENTS In this manual.

Always follow recipe carefully.

Measure Ingredients properly.

Use proper pan placement.

Place pans on the oven racks with 1" - 1 1/2" of air

space on all sides of each pan. Avoid overcrowding the oven.

Pans too close to each other, to oven walls or to the oven bottom, block the free movement of air. Im- proper air movement causes uneven browning and cooking.

2 cake layers

4 cake layers

When baking several Items, stagger pans so that no pan is directly above another.

Always turn oven to OFF before removing food.

During baking, avoid frequent door openings. Keep oven door open as short a time as possible.

Let the oven preheat thoroughly (minimum of 10 mlnutes)befombaklng. Ifyour appllancelsequlpped with a preheat Indicator light or a preheat notifica- tion tone, you may watch for the light to go off, or listen for the tone, and then place the food in the oven.

Avoid opening the door too often to check the food during baking as heat will be lost. This may cause poor baking results.

Cakes, cookies, muffins, and quick breads should be baked In shiny pans w 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.

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. DOnot place any foil directly above the bake element. Foil used on the oven bottom under the

element may damage the oven surface; therefore, It should not be used.

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

When recipes require preheaUng, 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.

Use residual heat In oven whenever possible to finish cooking casseroles, oven meals, etc. Use residual heat when baking rolls or precooked des- sorts.

7	NIEOVC02-4

45320, 45221, 45321 specifications

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