.iow
to Set Your Range for Baking
4. Check food for doneness at minimum time on
Do not lock the oven door with the latch during
recipe. Cook longer if necessary. Push the
baking. The latch is used for self-cleaning only. CANCEL
button and remove food.
NOTE: To recall what temperature you have selected
To avoid possible burns, place the oven shelves in the while the rising temperature is being shown, push and
correct position before you turn the oven on. hold the BAKE button. The selected temperature will
1.
Push the BAKE button and turn the SET knob until be shown until you release the BAKE button. The
the desired temperature is displayed. If preheating actual oven temperature will reappear after a few
is desired, do not put food in the oven until a
1-
seconds. You can push the CLOCK button to display
second beep sounds to tell you the oven is preheated.
time of day without canceling the oven operation.
2. Place the food in the oven on the desired shelf. You can change the selected temperature at any time
Allow at least 2 inches between edge of bakeware by pushing the BAKE button and turning the SET knob.
and oven wall or adjacent cookware. For best baking results, follow these suggestions:
3. Close the oven door.
Oven Shelves
Arrange the oven
shelf or shelves
in the desired
locations while
the oven is cool.
The correct shelf
xition
depends
I
the kind of
food and the
browning desired.
As a
zeneral
rule,
Type of Food Shelf Position
o
Angel food cake
A
oBiscuits or muffins B or C
oCookies or cupcakes B or C
o
Brownies B or C
//
I
Layer cakes
I
B orC
I
I
Bundt or
pound
cakes A or B
place-most foods in the middle of the oven, on either
the second or third shelf from the bottom. See the
I
Pies or pie shells
I
I
B orC
chart for suggested shelf positions. Frozen pies A (on cookie sheet)
Casseroles B or C
Roasting A or B
Preheating Baking Pans
Preheat the oven if the recipe calls for it. Preheat Use the proper baking pan. The type of finish on the
means
brin~in~
the oven up to the specified
pan determines the amount of browning that will occur.
temperatur~
b~fore
putting-in the
fo~d.
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
‘n
the oven as quickly as possible to prevent heat
Jm
escaping.
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, lower the temperature by
25°F.
and use the recommended cooking time in the recipe.
This is not necessary when baking pies or casseroles.
(continued next
page)
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