Operation - Oven |
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Baking Pans | Here are some tips for cooking with baking pans: |
| • Glass baking dishes absorb heat, therefore reduce oven temperature 25°F |
| when baking in glass. |
| • Shiny, smooth metal reflects heat resulting in lighter, more delicate browning. |
| • Dark, rough or dull pans will absorb heat resulting in browner, crisper crust. |
| Some manufacturers recommend reducing temperature 25° F when using |
| these pans. Follow manufacturer recommendations. Use glass or dark metal |
| pans for pies. |
| • Insulated baking pans may increase the recommended baking time. |
Preheating the Oven | Preheat the oven if the recipe recommends it. Preheating is necessary for good |
| results when baking cakes, cookies, pastry and breads. Setting a higher tempera- |
| ture does not shorten preheat time. Place oven racks in proper position before |
| preheating. A beep will confirm that oven is preheated and selected oven temper- |
| ature will be displayed. |
Baking is cooking with dry, heated air. Both the
Bake and Warm upper and lower element cycle to maintain the oven temperature. Bake mode can be used to prepare foods like pastries and casseroles as well as to roast meats. In Warming mode, the oven uses the upper and lower element to maintain low temperature to keep food at serving tem- perature.
•Use the Warming setting on the oven to keep foods hot until ready to serve.
•Warming mode temperatures are 140° - 220° F. Default temperature is 170°.
•Foods that must be kept moist should be covered with a lid or aluminum foil.
CAUTION
When using Warm mode, follow these guidelines:
•Do not use the Warm Mode to heat cold food.
•Be sure to maintain proper food temperature. The USDA recom- mends holding hot food at 140°F or warmer.
•DO NOT warm food for longer than one hour.
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