|
|
| USING YOUR RANGE | ||
USING THE OVEN |
|
|
|
|
|
Positioning racks | Rack placement for specific foods: |
| |||
Follow this section carefully to get the best | FOOD | RACK POSITION |
|
| |
cooking results. |
|
| |||
Frozen pies, large | 1st or 2nd rack |
|
| ||
•Before turning on the oven, place oven racks |
|
| |||
roasts, turkeys, angel | guide from bottom |
|
| ||
where you need them. | food cakes |
|
|
| |
•To move a rack, pull it out to the stop, raise the |
|
|
| ||
|
|
|
| ||
Bundt cakes, most | 2nd rack guide |
|
| ||
front edge, and lift it out. | quick breads, yeast | from bottom |
|
| |
•Be sure the rack(s) is level. |
|
| |||
breads, casseroles, |
|
|
| ||
•Use pot holders or oven mitts to protect your | meats |
|
|
| |
hands if rack(s) must be moved while the oven | Cookies, biscuits, | 2nd or 3rd rack |
|
| |
is hot. |
|
| |||
muffins, cakes, | guide from bottom |
|
| ||
•When baking/roasting with 1 rack, place the |
|
| |||
nonfrozen pies |
|
|
| ||
rack so the top of the food will be centered in |
|
|
|
|
|
NOTE: For information on where to place your |
| ||||
the oven. |
| ||||
•When baking/roasting on 2 racks, position racks | rack when broiling, see “Broiling guidelines” later in |
| |||
this section. |
|
|
| ||
in oven to allow good circulation of air around all |
|
|
| ||
|
|
|
|
| |
the food. |
|
|
|
|
|
•Do not place items on the oven door when it |
|
|
|
|
|
is open. |
|
|
|
|
|
|
|
|
|
|
|
BAKEWARE CHOICES
Baking performance is affected by the type of bakeware used. Use the bakeware size recommended in the recipe.
BAKEWARE TYPE | BEST USED FOR | GUIDELINES |
Light colored aluminum | • Light golden crusts | • Use temperature and time recommended |
| • Even browning | in recipe. |
|
|
|
Dark aluminum and other | • Brown, crisp crusts | • May reduce baking temperature 25°F. |
bakeware with dark, dull, |
| • Use suggested baking time. |
and/or |
| • Use temperature and time recommended in recipe |
|
| for pies, breads, and casseroles. |
|
| • Place rack in center of oven. |
|
|
|
Ovenproof glassware, | • Brown, crisp crusts | • May reduce baking temperature 25°F. |
ceramic glass, or ceramic |
|
|
|
|
|
Insulated cookie sheets or | • Little or no bottom browning | • Place in the bottom third of oven. |
baking pans |
| • May need to increase baking time. |
|
|
|
Stainless steel | • Light, golden crusts | • May need to increase baking time. |
| • Uneven browning |
|
|
|
|
Stoneware | • Crisp crusts | • Follow manufacturer's instructions. |
|
|
|
13