J, ,iL J• Whencooking foodsfor the first timein yournew oven, use recipecooking times
andtemperaturesas a guide.
•Usetestedrecipesfrom reliablesources.
•Preheattheovenonly when necessary.For bakedfoods thatriseand forricher
browning,apreheatedoven is better.Casserolescan bestartedin a coldoven.
Preheatingtakesfrom7to11 minutes;placefoodin ovenafterPREHEATIndicator
Wordcyclesoff.
•Arrangeovenracksbeforeturningon oven. Followsuggestedrackpositionson
page21 and invariousbaking charts.
•AllowaboutIto l½ inchesofspacebetweentheoven sidewallsand pans toallow
properaircirculation.
•Whenbakingfoods inmorethanonepan, placethemon oppositecornersofthe
rack. Staggerpans when bakingon two racks so thatonepan does not shield
anotherunlessshieldingisintended.(Seeaboveleft.)
•To conserveenergy,avoidfrequent orprolongeddooropenings. At the end of
cooking,turnoven off beforeremovingfood.
•Alwaystestforaloneness(fingertip,toothpick,sidespullingawayfrompan). Donot
relyon timeor brownnessas onlyindicators.
• Use good quality baking pans and the size recommended in the recipe.
• Dull,dark,enameledor glasspanswillgenerally produceabrown, crisp crust. Shiny
metalpans produce a light, golden crust.
• Frozen pies in shiny aluminum pans should bebaked on a cookie sheet on rack2
or be removed to adullor glass pan.
• Ifedge ofpie crustbrowns too quickly,fold a stripof foil around rim ofcrust,covering
edge. (See aboveright.)
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