Operating Your Oven

Understanding the Various Oven Modes

The three basic styles of cooking in an oven are:

◊Baking: The gentle cooking of dry goods such as cookies, cakes, soufflés, etc.

◊Roasting: The cooking of meats or vegetables over a period of time.

◊Broiling: Cooking with an intense heat for a short amount of time.

Bake

Uses only a heat source from below the food. This mode is the stand-by, non-convection mode. All baked items will turn out nicely in this mode.

Baking Tips

•Follow your recipe’s original cooking time and tem- perature.

•Do not open the oven door frequently during baking. Look through the oven door window to check the

progress of baking whenever possible.

•Use the timers to determine baking time.

•Use the lowest rack position.

•Wait until the shortest recommended baking time before checking the food. For most baked goods, a wooden toothpick placed in the center should come clean when the food is done.

Common Problems When Using the Bake Mode

Problem

May be caused by

What to do

 

 

 

Cookies burn on the

Oven door opened too often.

Set timer to shortest recommended cooking

bottom.

 

time and check food when timer beeps. Use

 

 

door window to check food.

 

 

 

 

Incorrect rack position used.

Change rack position.

 

 

 

 

Dark, heat absorbing cookie sheets used.

Use shiny, reflective cookie sheets.

 

 

 

Cookies are too brown

Rack position being used is too high.

Change rack position.

on top.

 

 

Food placed in oven during preheat.

Wait until oven is preheated.

 

 

 

 

 

Incorrect baking mode being used.

See Select from the Following on page 10

 

 

for guidelines.

 

 

 

Cakes burn on the sides

Oven temperature too high.

Reduce oven temperature.

or are not done in the

 

 

Dark, heat absorbing cake pans used.

Use shiny, reflective cake pans.

center.

 

 

 

 

 

Cakes crack on top.

Oven temperature too high.

Reduce oven temperature.

 

 

 

Cakes are not level.

Oven and/or oven rack not level.

Level oven and rack as needed.

 

 

 

Pies burn around the

Oven temperature too high.

Reduce oven temperature.

edges or are not done

 

 

Dark, heat absorbing pans used.

Use shiny, reflective pans.

in the center.

 

 

Oven and/or rack over-crowded.

Reduce number of pans.

 

 

 

 

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