Sears 71751, 71068 How to SetYour Range for Baking, Preheating, Baking Pans, Oven Shelves

Baking

Your oven temperature is controlled very accurately

using an oven control system. It is recommended that you operate the oven for a number of weeks to become

familiar with your new oven's performance. If you

think an adjustment is necessary, see the Adjust the

Oven Thermostat section.

How to SetYour Range for Baking

To avoid possible burns, place the shelves in the correct position before you turn the oven on.

1.Close the oven door_ Turn the OVEN CONTROL. lmob to the desired temperature.

2, Check tile food for doneness at the minimum time on the recipe. Cook longer if necessary.

3.Turn the OVEN CONTROL knob to OFF and then remove food,

Preheating

Preheat the oven if the recipe calls for it. Preheat means bringing the oven up to the specified

temperature before putting the food in the oven. To preheat, set the oven at the correct temperature--

selecting a higher temperature does not shorten preheat time.

Preheating is necessary for good results when baking cakes, cookies, pastry and breads. For most casseroles

and roasts, preheating is not necessary. For ovens without a preheat indicator light or tone, preheat 10

minutes. After the oven is preheated place the food in the oven as quickly as possible to prevent heat from escaping.

Baking Pans

Use the proper baldng pan. The type of finish on the pan determines the amount of browning that will occur.

Oven Shelves

Arrange the oven shelf or shelves in the desired locations while the oven is cool The

correct shelf position depends on the kind of food and the

browning desired.

As a general rule, place most foods in the middle of the oven, on either shelf position B or C. See the following chart for suggested shelf positions_

Type of Food			Shelf	Position
Angel food		cake	A
Biscuits	or	tautens	BorC
Cookies-or		cupcakes	B orC
Brownies			B orC
Layer cakes			B orC
Bun&	or pound cakes		AorB
Pies or	pie	shells	B orC
Frozen	pies		A (on	cookie sheet)
Casseroles			BorC
Roasting			B orR

•Dark, rough or dull pans absorb heat resulting in a browner, crisper crust. Use this type for pies.

"Shiny, bright and smooth pans reflect heat, resulting in a lighter, more delicate browning. Cakes and cootdes require this type of pan.

• Glass bakdng dishes also absorb heat. When baking in

O glass baking dishes, the temperature may need to be reduced by 25°E (13°C.).

Pan Placement

For even cooking and proper browning, there must be enough room for air circulation in the oven. Baldng results will be better if baking pans are centered as

much as possible rather than being placed to the front or to the back of the oven.

.... Pans should not touch each other or the walls of the

oven. Allow 1- to l_-inch (2.5- to 4-cm) space between pans as well as from the back of the oven, the door and the sides. If you need to use two shelves, stagger the pans so one is not directly above the other°

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