Baking
General Baking Recommendations
•When cooking foods for the first time in your new oven, use recipe cooking times and temperatures as a guide.
•Use tested recipes from reliable sources.
•Preheat the oven only when necessary. For baked foods that rise and for richer browning, a preheated oven is better. Casseroles can be started ina cold oven. Preheatingtakes from5 to 9minutes; place food inoven after OVEN INDICATOR LIGHT cycles off.
•Arrange oven racks before turning on oven. Follow suggested rack positions on pages 20 and in various baking charts.
•Allow about Ito 11/2inches of space betweenthe oven side walls andpans to allow proper air circulation.
•When baking foods inmore than one pan, place them on opposite corners of the rack. Stagger pans when baking on two racks so that one pan does not shield another unless shielding is intended. (See above)
•To conserve energy, avoid frequent or prolonged door openings. At the end of cooking, turn oven off before removing food.
•Always test for doneness (fingertip, toothpick, sides pulling away from pan). Do not rely on time or brownness as only indicators.
•Use good quality baking pans and the size recommended in the recipe.
•Dull, dark, enameled or glass pans will generally produce a brown, crisp crust. Shiny metal pans produce a light, golden crust.
•Frozen pies in shiny aluminum pans should be baked on a cookie sheet on rack 2 or be removed to a dull or glass pan.
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