How to Set Your Range For Bating
To avoid possible bum, place the shelves in the correct position before you turn on the oven.
1.Close the oven door. Then turn the OVEN ~MP 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 ~MP 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,
] Type of Food | ] | SheEPositio” | ||
| Angel food cake |
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| A |
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| Biscuits or muffins |
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| B or C |
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| Cooties or cu~akes |
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| B or C |
| Brownies |
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| B or C |
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| Layer cakes |
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| B or C |
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| Bundt or pound cakes |
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| A or B |
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| Pies or pie shells |
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| B or C |
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| Frozen pies |
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| A (on cookie sheet) |
I Casseroles | I | BorC | ||
Preheating
Reheat the oven if the recipe cds for it. Preheat means bringing the oven up to the specified temperature before putting in the food. 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 quic~y as possible to prevent heat from escaping.
BaKng Pans
Use the proper baking pan. The type of ftish on the pan determines the amount of browning that wfll occur.
●Dark, rough or dull pans absorb heat resulting in a browner, crisper crust. Use this type for pies.
●Shiny, bright rmd smooth pans reflect heat, resulting in a lighter, more delicate browning. Cakes and cookies require this type of pm.
“Glass baking dishes dso absorb heat. men baking in glass baking dishes, lower the temperature by 25°F. and use the recommended cooking time in the recipe. This is not necessary when baking pies or casseroles.
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 ramer than being placed to the front or to the back of the oven.
Pans shotid not touch each other or tie 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 2 shelves, stagger the pans so 1 is not direcdy above the other.
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