•When cooking foods for the first time in your new oven, use recipe cookingtimes and temperaturesas 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. Casserolescan be started in a cold oven. Preheatingtakes from7 to 11 minutes;placefood in oven afterPREHEATIndicator Word cycles off.
•Arrange oven racks before turning on oven. Follow suggested rack positions on page 9 and in various baking charts.
•Allowabout 1to 11/2inchesof spacebetweentheoven side wallsand pans to allow proper air circulation.
•When baking foods in more than one pan, place them on oppositecorners 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 removing food.
•Alwaystest for doneness(fingertip,toothpick,sides pullingawayfrompan). Do not rely on time or brownness as only indicators.
•Use good quality baking pans and the size recommendedin the recipe.
•Dull,dark, enameledorglasspanswillgenerallyproduceabrown,crispcrust. Shiny metal pans produce a light, goldencrust.
•Frozenpies inshiny aluminumpans should be bakedon a cookie sheeten rack2 or be removedto a dull or glass pan.
•Ifedgeof piecrust brownstoo quickly,fold a stripof foilaroundrim of crust,covering edge. (See above right.)
NOTE: A coolingfan willoperateduringall cookingmodes. Thefan mayalsocontinue to operate after the oven is turned elf unti the oven has cooled down.
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