Baking
General Baking Recommendations
•When cooking foods for the first time in your new oven, use recipe cooking ti and temperatures as a guide.
•Use tested recipes from reliable sources.
•Preheat the oven only when necessary. For baked foods that rise and for ri, browning, a preheated oven is better. Casseroles can bestarted in a cold o Preheating takes from 6 to 9 minutes; place food in oven after BAKE/ND_CA" LIGHT cycles off.
•Arrange oven racks before turning on oven, Follow suggested rack position pages 12 and in various baking charts.
•Allow about Ito 1I/2inches of space between the oven side walls andpans to s proper air circulation.
•When baking foods in more than one pan, place them onopposite corners o rack. Stagger pans when baking on two racks so that one pan does not sl another unless shielding is intended. (See above)
•To conserve energy, avoid frequent or prolonged door openings. At the er cooking, turn oven off before removing food.
•Always test for doneness (fingertip, toothpick, sides pulling away from pan) 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 c Shiny metal pans produce a light, golden crust.
•Frozen pies in shiny aluminum pans should be baked on a cookie sheet on 2 or be removed to a dull or glass pan.
NOTE: A cooling fan will cycle on during baking or roasting. The fan may also con to operate after the oven is turned off until the oven has cooled down.
13
