BAKING
How to Set Your Range For 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. It is recommended that you operate the oven for a number of weeks to become familiar with the 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.
To avoid possible burns, place the shelves in the correct position before you turn on the oven.
1.Close the oven door. Then turn the Oven Temperature knob to the desired temperature.
2.Check the food for doneness at the minimum time on the recipe. Cook longer if necessary. Turn the Oven Temperature knob to OFF and remove the food.
For best baking results, 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 a general rule,
place most foods in the middle of the oven, on either the shelf position B or C. See the chart for suggested shelf positions.
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 food in the oven. To preheat, set the oven at the correct temperature— selecting a higher temperature does not shorten preheat time.
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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