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Cookies
Safety
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 11⁄2 inch space between pans as well as from the back of the oven, the door and the sides.
If you need to use two shelves, stagger the pans so one is not directly above the other.
Instructions Operating
Oven Shelves
Flat cookie sheets (without sides) produce
For best results, use only one cookie sheet in the oven at a time.
Do not use a cookie sheet so large that it touches the walls or the door of the oven. Never entirely cover a shelf with a large cookie sheet.
Instructions Care and
Pies
For best results, bake pies in dark, rough | Frozen pies in foil pans should be placed on an |
or dull pans to produce a browner, | aluminum cookie sheet for baking since the shiny |
crisper crust. | foil pan reflects heat away from the pie crust; the |
| cookie sheet helps retain it. |
Cleaning Installation
Cakes
When baking cakes, warped or bent pans will cause uneven baking results and poorly shaped products.
A cake baked in a pan larger than the recipe recommends will usually be crisper, thinner and drier than it should be.
If baked in a pan smaller than recommended, it may be undercooked and batter may overflow.
Check the recipe to make sure the pan size used is the one recommended.
Instructions
Don’t Peek
Set the timer for the estimated cooking time and do not open the door to look at your food. Most recipes provide minimum and maximum baking times such as “bake
DO NOT open the door to check until the minimum time. Opening the oven door frequently during cooking allows heat to escape and makes baking times longer. Your baking results may also be affected.
Troubleshooting Tips Consumer Support
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