Sears 72671 Baking Pans, How to SetYour Range for Baking, Oven, Shelves, Preheating, BorC

Baking

Do not lock the oven door with the latch during

baking. The latch is used for self-deaning only.

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 SET knob to

the temperature you desire_

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

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

Oven	Shelves
Arrange	the	oven	shelf
or shelves in		the
desired	locations		while	O
the oven is cool, The
correct	shelf	position		O
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.

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 !0 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 baking pan. The type of finish on the pan determines the amount of browning that will occur.

•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 cookies require this type of pan.

•Glass baking dishes also absorb heat. When baking in

glass baking dishes, the temperature may need to be reduced by 25°E (13°C0).

Pan Placement

For even cooking and proper browning, there must be

enough room for air circulation in the oven. Baking results will be better if baking pans are centered as much as possible rather than being placed to the front or m the back of the oven°

Type of Food Angel food cake Biscuits or muffins

l C°°kles 0 r" 'C up c_Lkes

Brownies

Layer cakes

Bun& or pound cakes

Pies or pie shells

Frozen pies

Casseroles

Roasting

Shelf Position

A

BorC

BorC

BorC

BorC AorB B orC

A (on coolde sheet) B orC

B orR

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.

Baking Guides

When using prepared baking mixes, follow package

recipe or instructions for the best baking results.

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