•When cookingfoods for the firsttime in your new oven, use recipe cookingtimes and temperaturesas a guide.
•Use tested recipesfrom reliablesources.
•Preheatthe oven onlywhen necessary. For baked foods that rise and for richer browning,a preheated oven is better. Casseroles can be started in a cold oven. Preheatingtakes from 7 to 11 minutes;place food in oven after preheat beep.
•Arrangeoven racksbefore turningon oven. Followsuggestedrackpositionson page 9 and in variouscharts.
•Allowabout Ito 11/inohesof2 spacebetweenthe oven side walls and pans to allow properair circulation.
•When bakingfoods in morethan one pan, place them on oppositecornersof the rack. Stagger pans when baking on two recksso that one pan does not shield anotherunlessshieldingis intended.(See above left,)
•To conserveenergy, avoid frequent or prolongeddoor openings. At the end of cooking,turn oven off before removingfood.
•Alwaystest for doneness(fingertip,toothpick,sidespullingaway frompan). Do not rely on time or brownnessas only indicators.
•Use good qualitybaking pans and the size recommendedin the recipe.
•Dull,dark,enameledor glasspanswillgenerallyproducea brown,crispcrust.Shiny metal pans producea light,golden crust.
•Forconventionabaking,cookilesheet shouldbe withoutsides and made of shiny aluminum. The best size to usa is 14" x 12".
•Frozenpies in shiny aluminumpans shouldbe baked on a cookiesheet on rack 2 or be removedto a dull or glasspan.
•Ifedge of piecrustbrownstoo quickly,fold a stripoffoilaroundrimof crust,covering edge, (See above right.)
NOTE; toA coolingoperatefanafterthewilloperatovenduringallcookingmodisturnedoffuntilthe ovens. Thhase fancooledmayalsocontdown.inue
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