BAKING
Do not lock the oven door with the latch during baking. The latch is used for
Your oven temperature is controlled very accurately using an oven control system. We recommend that you operate the range for a number of weeks using the time given on recipes as a guide to become familiar with your new oven’s performance.
If you think an adjustment is necessary, see the Adjust the Oven Thermostat section. It gives easy Do It Yourself instructions on how to adjust the thermostat.
NOTE: When the oven is hot, the top and outside surfaces of the range get hot too.
How to Set Your Range for Baking
To avoid possible burns, place the shelves in the correct position before you turn the oven on.
1.Turn the Oven Temperature knob to the temperature you desire.
2.Check food for doneness at minimum time on recipe. Cook longer if necessary.
3.Turn the Oven Temperature knob to OFF and then remove the foods.
Oven Shelves
Arrange the oven shelf or shelves in
the desired locations while the oven is cool. The correct shelf position depends on the kind of food and the
browning desired. As a general rule, place most foods in
the middle of the oven, on either shelf position B or C. See the chart for suggested shelf positions. B will be used more than C.
D
C
B
A
Type of Food | Shelf Position |
|
|
Angel food cake | A |
|
|
Biscuits or muffins | B or C |
|
|
Cookies or cupcakes | B or C |
|
|
Brownies | B or C |
|
|
Layer cakes | B or C |
|
|
Bundt or pound cakes | A or B |
|
|
Pies or pie shells | B or C |
|
|
Frozen pies | A (on cookie sheet) |
|
|
Casseroles | B or C |
|
|
Roasting | A or B |
|
|
Preheating
Preheat the oven if the recipe calls for it. Preheat means bringing the oven up to the specified temperature before putting the food in the oven. To preheat, set the oven at the correct
Preheating is necessary for good results when baking cakes, cookies, pastry and breads. For most casseroles and roasts, preheating is not necessary. For ovens without a preheat indicator light or tone, preheat
10 minutes. After the oven is preheated, place the food in the oven as quickly as possible to prevent heat from escaping.
Baking Pans
Use the proper baking pan. The type of finish on the pan determines the amount of browning that will occur.
•Dark, rough or dull pans absorb heat resulting in a browner, crisper crust. Use this type for pies.
•Shiny, bright and smooth pans reflect heat, resulting in a lighter, more delicate browning. Cakes and cookies require this type of pan.
•Glass baking dishes also absorb heat. When baking in glass baking dishes, the temperature may need to be reduced by 25°F.
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