NO~: men the oven is hot, the top and outside sutiaws of the range get hot too.
For best bating resdts, follow these suggestions:
Oven Shelves
kange the oven
s h e l f orshelvesin ~ the desired lo~tions
w~e the oven is cool. The correct shelf position depends on the kind of food and the
browning desired.y A a gener~ rule, w
plaw most foods in the mid~e of the oven, on either shelf position 2 or 3. See the chart for suggested shelf positions. Two wdl be used more than 3.
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| ~pe of Food | 1 | Shelf Position | I | ||
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| Agel food cake | 1 | ||||
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| I | Biscuits or muffins | I | 2or3 | I | ||||
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| Cookies or cupcakes | ! | 2 or 3 |
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| Brownies | I | 2or3 |
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| hyer *es | I | 2 or 3 |
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I | Bundt or Dound cakes | I | 1 or2 | I | |||||
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| Pies or pie shells |
| 2 or 3 |
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| Frozen pies |
| 1 (on cookie sheet) |
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| &seroles |
| 2 or 3 |
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| Roasting |
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| 1 or 2 |
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fiheating
Preheat the oven if the recipe Ms for it. Preheat means bringing the oven up to the specfied temperature before putting the food in the oven. To preheat, set the oven at the correct temperati~ lecting a higher temperature does not shorten preheat time.
Preheating is necessary for good restits when baking Aes, cookies, pastry and breads. For most casseroles and roasts, preheating is not necessary. Mer the oven is preheate~ place the food in the oven as quic~y as possible to prevent heat from escaping.
Bating Pans
Use the proper baking pan. The type of finish on the pan determines the amount of browning that til occur.
●Dark rough or ddl pans absorb heat restiting
in a browner, crisper crust. Use this ~ for pies.
●Shiny, bright and smooth pans reflect heat, resdting in a lighter, more deliate browning. Qkes and wokies require this type of pan.
●Glass baking dishes dso absorb heat. men baking in @ars baking dishes, the temperature may need to be reduced by ti°F.
Pan Placement
For even rooking and proper brownin g, there must be enough room for air cirtiation in the oven. Baking resdts wfll be better if baking pans are centered as much as possible rather than being plawd to the front or to the back of the oven.
Pans shotid not touch each other or the walls of the oven. Mlow 1- to
(contidtipage)
17