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 in a cold oven. Preheating takes from 6 to 8 minutes; place food in oven after BAKE INDICATOR LIGHT cycles off.
•Arrange oven racks before turning on oven. Follow suggested rack positions on page 9 and in the various baking charts.
•Allow about 1 to
•When baking foods in more than one utensil, place them on opposite corners of the rack. Stagger utensils when baking on two racks so that one utensil does not shield another. (See above photo.)
•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 utensils and the size recommended inthe recipe.
•Dull, dark, enameled or glass utensils will generally produce a brown, crisp crust. Shiny metal utensils produce a light, golden crust.
•Frozen pies in shiny aluminum pans should be baked on a cookie sheet on rack 1or be removed to a dull or glass pan. For multiple rack cooking use cookie sheets and bake on rack positions #1, 3 and 5.
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