Baking
General Baking Recommendations
•When cooking foods for the first time inyour 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 bestarted in acold oven. Preheatingtakes from8to 12minutes; placefood inoven after PRE IndicatorWord cycles off.
•Arrange oven racks before turning onoven. Follow suggested rack positions on page 11 and in various baking charts.
•Allow about Ito I I/2inchesof space betweenthe oven side walls and pans to allow proper air circulation.
•When baking foods in more than one pan, place them onopposite corners of the rack. Stagger pans when baking on two racks so that one pan does not shield another unless shielding is intended. (See above)
•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 pans and the size recommended in the recipe.
•Dull, dark, enameled or glass pans will generally produce a brown, crisp crust. Shiny metal pans produce a light, golden crust.
•Frozen pies in shiny aluminum pans should be baked on a cookie sheet on rack 2 or be removed to a dull or glass pan.
NOTE: Acooling fan will cycle onduring baking androasting. The fan may also continue to operate after the oven is turned off until the oven has cooled down.
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