S Oven Care and Use Manual | Oven Operation |
BakingTechniques
BAKE MODE
Baking is cooking with heated air. Both upper and lower elements in the oven are used to heat the air, but no fan is used to circulate the heat.
Follow the recipe, convenience food directions for baking temperature, time and rack level. Baking time will vary with the temperature of ingredients and the size, shape and finish of the baking utensil.
General Guidelines
•For best results, bake food on a single rack with at least 1" space between utensils and oven walls.
•Use a maximum of 2 racks when selecting the bake mode. Stagger pans or baking sheets so that one is not directly above another.
Staggered cake pans
6
5
4
3
2
1
•Check for doneness at the minimum time.
•Use metal bakeware (with or without a nonstick finish), heatproof glass,
•When using heatproof glass, reduce temperature 25°F (14ºC) from recommended temperature.
•Use baking sheets with or without sides or jelly roll pans.
•See Baking Charts found on Pages 16 to 18 for specific rack levels for a variety of foods .
•Tips for Solving Baking Problems are found on Page 35.
•Avoid using the opened door as a shelf to place pans.
ProofingTechniques
A BAKE mode becomes a Proofing mode when the temperature is set at 100° to 110°F (38º to 43ºC). It is possible to proof large bowls of bread dough or many smaller pans in less time than at room temperature. Cover bread dough with plastic wrap while rising. Be sure to remove plastic before baking. Check proofing progress early.
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