•When cooking foods for the first time in your new oven, use recipe cookingtimes and temperaturesas a guide.
•Use tested recipes from reliable sources.
•Preheatthe oven only when necessary. For baked foods that rise and for richer browning,a preheated oven is better. Casserolescan be started in a cold oven. Preheating takes from 7 to 11 minutes; place food in oven after preheat beep.
•Arrange oven racks before turning on oven. Follow suggested rack positions on pages 25 and 31.
•Allowabout 1to 1T/2inchesof spacebetweenthe ovenside walls andpans to allow proper air circulation.
•When baking foods in more 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 left.)
•To conserve energy, avoid frequent or prolonged door openings. At the end of cooking, turn oven off before removingfood.
•Alwaystest for doneness(fingertip,toothpick, sidespullingawayfrompan). Do net rely on time or brownnessas only indicators.
•Use good quality baking pans and the size recommended in the recipe.
•Dull,dark,enameledorglasspanswillgenerallyproduceabrown,crispcrust. Shiny metal pans produce a light, golden crust.
•Frozenpies in shiny aluminumpans should be baked on a cookie sheet on rack 2 or be removed to a dull or glass pan.
•Ifedgeofpiecrustbrownstooquickly, foldastripof foilaroundrimofcrust, covering edge. (See above right.)
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