SECTION FIVE: USING THE OVEN
TIPS FOR BAKE
PREHEATING THE OVEN
Many foods such as meat, poultry, casseroles, or other long cooking foods cook well without preheating the oven. See your recipe for pre– heating recommendation. Preheating time depends on the temperature setting and the number of racks in the oven.
GETTING THE BEST RESULTS
▲Minimize opening the door:
•Use a minute timer.
•Use the interior oven lights.
▲Choose the right size utensil; use the utensil recommended in the recipe.
▲Store the broiler pans outside the ovens. An extra pan without food, affects the browning and cooking.
▲The type of pan used affects the browning:
•For tender, golden brown crusts, use light
•For brown crisp crusts, use dark
BAKEWARE
■Type
▲Metal bakeware (with or without a
▲Suitable cookie sheets have a small lip on one side only.
▲Large oven will hold a full commercial baking sheet (18" x 26").
Bake
RACK POSITIONS
5
4
3
2
1
Large Electric Main Oven
Bake Rack Positions
Rack positions in the oven are numbered like an elevator. Number one position is the lowest rack and number five is at the top.
LARGE MAIN OVEN
One Rack Baking
•The Bake Mode is best for baking on one rack with rack #3 used for most baked items. If the item is tall such as an angel food cake rack #2 may be used. Pies are best baked on rack #2 to make certain the bottom of the crust is done without over browning the top. When large pieces of meat or poultry such as a prime rib of beef or a turkey is roasted, rack #2 is the preferred rack.
Two Rack Baking
•Racks #2 and #5 may be used when baking on two levels. Foods such as cookies and biscuits work well using these two racks. Casserole dishes may also be baked using these two racks.
Three Rack Baking
•If three rack baking is desired, the Convection Bake mode should be used.
12 INCH AUXILIARY OVEN (PDR48 Models)
•Baking on rack #3 will result in the best product. When additional height is needed, rack #2 may be used. The use of rack #2 with pies will result in a crisp bottom crust without over baking the top.
•If two rack baking is desired in this small oven, use racks #2 and #5. For best results, stagger baking pans front to rear with the pan on rack #2 toward the rear and the pan on rack #5 toward the front.
■Placement
▲Allow at least 1" of space between the pans and the oven walls so heat can circulate around each pan.
▲Stagger baking utensils so that one is not directly above another. Allow
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