Using the Ovens
Stainless Steel Range
Baking pans/sheets
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 or sheet.
•Glass baking dishes also absorb heat. When baking in glass baking dishes, the temperature may need to be reduced by 25°F.
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 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″ space between pans, between pans and the oven door, and the back or sides of the oven.
If you use two racks, stagger the pans so one is not directly above the other. Check the food on the bottom rack sooner than the minimum time. The food on the lower rack may cook slightly faster than the food on the upper rack.
Preheating
Aluminum foil
Preheat the oven if the recipe calls for it. | Preheating is necessary for good results when |
To preheat, set the oven at the correct | baking cakes, cookies, pastry and breads. |
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does not shorten preheat time. |
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Never entirely cover a rack with aluminum foil. This will disturb the heat circulation and result in poor baking. A smaller sheet of foil may be used to catch a spillover by placing it on a lower rack several inches below the food.
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