BA~G WT-D BAmG
(continued)
NOTE: Whenthe oven is hot,the top andoutside surfacesof the rangeget
hottoo. For bestbakingresults, follow these suggestions:

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 ageneral rule,
place-mostfoods in the middle of the oven, on either
shelf position 2or 3. See the chart for suggested shelf
positions. Two will be used more than 3.
Type of Food Shelf Position
Angel food cake 1
Layer cakes 2or3
Bundt or pound cakes lor2
IPies or pie shells 12or3 I
Frozen pies 1(on cookie sheet)
Casseroles 2or3
Roasting lor2

fieheating

Preheatthe oven if the recipe calls for it. Preheat means
bringingthe oven up to the specified temperature
before puttingthe food in the oven. To preheat, set the
oven at the correcttemperature-selecting ahigher
temperaturedoes not shorten preheat time.
Preheating is necess~ for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. After tie oven
is preheated, place the food in the oven as quickly as
possible to prevent heat from escaping.

BakingPans

Use the proper baking pan. The type of finish on the
pan determinesthe amount of browning that will occur.
●Dark, rough or dull pans absorb heat resulting
in abrowner, cfisper crust. Use this type for pies.
●Shiny,bright and smooth pans reflect heat, resulting
in alighter, 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.

Pan Placement

For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1-to 1X-inch space between pans as well
as from the back of the oven, the door and the sides.
If you use two shelves, stagger the pans so one is not
directly above the other.
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