Using the oven.

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To avoid possible burns, place the racks in the desired position before you turn on the oven.

Safety

Do not place foods or baking stone directly on the oven floor.

Preheating and Pan Placement

Preheat the oven if the recipe calls for it. Preheating is necessary for good results when baking cakes, cookies, pastries and breads.

The display will show “PrE” while preheating. When the oven reaches the selected temperature, the oven control will beep and the display will show the oven temperature.

If baking four cake layers at the same time, place two layers on rack C and two layers on rack E. Stagger pans on the rack so one is not directly above the other.

Baking results will be better if the food is centered in the oven as much as possible. Angel Food cake is the exception and should be placed on the bottom oven rack (position A). Follow package direction on prepackaged and frozen foods for pan placement. Pans should not touch each other or the walls of the oven. If you need to use two racks, stagger the pans so one is not directly above the other. Leave approximately 11⁄2″ between pans and from the front, back and sides of oven wall.

Instructions

Instructions

Operating

 

 

How to Set the Oven for Baking

Touch the Bake pad.

Touch the + or – pads until the desired temperature is displayed.

Touch the Start/On pad.

The oven will start automatically. The display will show PrE while preheating. When the oven reaches the selected temperature, the oven control will beep several times and the display will show the oven temperature.

To change the oven temperature during BAKE cycle, touch the Bake pad and then the + or – pads to get the new temperature.

Check food for doneness at minimum time on recipe. Cook longer if necessary.

Touch the Clear/Off pad when baking is finished and then remove the food from the oven.

Troubleshooting Cleaning and Care

Aluminum Foil

Do not use aluminum foil on the bottom of the oven. A smaller sheet of foil may be used to catch

a spillover by placing it on a lower rack several

Never entirely cover a rack with aluminum foil. inches below the food. This will disturb the heat circulation and result

in poor baking.

The type of margarine will affect baking performance!

Most recipes for baking have been developed using high-fat products such as butter or margarine (80% fat). If you decrease the fat, the recipe may not give the same results as with a higher-fat product.

Recipe failure can result if cakes, pies, pastries, cookies or candies are made with low-fat spreads. The lower the fat content of a spread product, the more noticeable these differences become.

Federal standards require products labeled “margarine” to contain at least 80% fat by weight. Low-fat spreads, on the other hand, contain less fat and more water. The high moisture content of these spreads affects the texture and flavor of baked goods. For 13 best results with your old favorite recipes, use margarine, butter or stick spreads containing at least 70% vegetable oil.

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