SECTION FIVE: USING THE COOKTOP
TIPS FOR BAKE
PREHEATING THE OVEN
Preheat the oven before cooking any foods, including large pieces of meat or poultry. See your recipe for preheating recommendation. Preheating time depends on the temperature setting and the num- ber of racks in the oven.
GETTING THE BEST RESULTS
▲Minimize opening the door:
•Use a minute timer.
•Use the interior oven light.
▲Choose the right size utensil; use the utensil recommended in the recipe.
▲Store the broiler pans outside the ovens. An extra pan without food, affects the browning and cooking.
▲The type of pan used affects the browning:
•For tender, golden brown crusts, use light
•For brown crisp crusts, use dark
BAKEWARE TYPE
▲Metal bakeware (with or without a
▲Suitable cookie sheets have a small lip on one side only. Heavy sheets or those with more than one side may affect the baking time.
Bake
RACK POSITIONS
5
4
3
2
1
Oven with Rack Positions
Bake Rack Positions
Rack level positions in the oven are numbered like an elevator. Number one level is the lowest and number five level is at the top.
RACK POSITIONS
One Rack Baking
•The Bake mode is best for baking on one rack with rack level #3 used for most baked items. If the item is tall, such as an angel food cake, rack level #2 may be used. Pies are best baked on rack level #2 to make certain the bottom of the crust is done without over browning the top. When large pieces of meat or poultry are roasted , such as a prime rib of beef or a turkey, rack level #2 is the preferred rack.
Two Rack Baking
•Rack levels #2 and #5 may be used when baking on two levels. Foods such as cookies and biscuits work well using these two racks. Casserole dishes may also be baked using these two levels.
Three Rack Baking
•If
■Bakeware Placement
▲Allow at least 1" of space between the pans and the oven walls so heat can circulate around each pan.
▲Stagger baking utensils so that one is not directly above another. Allow
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