OVEN COOKING
When cooking a fond for the first time In your new oven, use time given on recipes as a guide.
Your new oven has been set correctly at the factory and Is more apt to be accurate then the oven It replaced.
After you have used your oven for awhile, If you feel your oven should be hotter or cooler, you can adjust
It yourself. See TEMPERATURE ADJUSTMENTS In this manual.
Always follow recipe carefully.
Measure Ingredients properly.
Use proper pan placement.
Place pans on the oven racks with 1" to I 1/2" of air
space on all sides of each pan. Avoid overcrowding the oven.
Pans too close to each other, to oven walls or to the oven bottom, block the free movement of air. Im- proper air movement causes uneven browning and cooking.
2 cake layers
4 cake layer s
When baking several Items stagger pans so that no pan Is directly above another.
Let the oven preheat thoroughly before cooking baked products. Allow 10 minutes for preheating.
Opening the door too often to check food during baking will allow heat loss and may cause poor baking results.
Cakes, cookies, muffins, and quick breads should be baked In shiny pans
Be sure the underside of the pan Is shiny, too. Darkened undersides will absorb the heat and may cause over browning on the bottom of your food.
Oven temperatures should be reduced 25 degrees below recommended temperatures If exterior of pan is predarkened, darkened by age or oven proof glass.
There may be some odor when the oven is first used.
This Is caused by the heating of new parts and Insulation.
Do not cover an entire oven rack with foil. The foil can block normal heat flow and cause poor baking results. Do not place any foil directly on the oven bottom. Foil used on the oven bottom may damage the oven surface; therefore, It should not be used.
Cookies should be baked on flat cookie sheets without sides to allow the air to circulate properly.
When recipes require preheeUng, have food nearby before you open the oven door. If the oven door Is allowed to remain open for more than a brief _lme, the preheat temperature will be lost.
OVEN VENT
When the oven is on, heated air moves through a vent In or below the backguard behind the cooktop. On the cooktop, this hot air may make pot handles hot or melt plastic Items left too near the vent.
The vent Is necessary for proper air circulation In the oven and good baking results. Do not block this vent. Doing so my cause cooking failure, fire or damage to the range.
MOISTURE
•As your oven heats up,the temperature change of the air In t he oven may causewater droplatsto form on the door or door glass. To prevent this, open the oven door for the first minute of oven heat up to let the moist air out.
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