Kenmore 911.45241 Guía Para El Uso Y Cuidado página 9

OPERATION
OvenCookingTips(cont.)
Most recipes for baking have been
developed using high-fat products
such as butter or margarine (80% fat
by weight--the federal requirement
for products labeled "margarine").
You will get poor results if cakes, pies,
pastries, cookies or candies are made
with low-fat spreads, Low-fat spreads
contain less fat and more water.
The high moisture content of these
spreads affects the texture and flavor
of favorite baked recipes. The lower
the fat content of a spread product,
the more noticeable these differences
become. To ensure best results, use
margarine, butter or stick spreads
containing at least 70% vegetable oil.
The Oven Temperature Sensor at the
back of the oven continuously senses and
controls the temperature inside the oven.
To keep a constant set temperature, the
elements will cycle (turn on and off during
cooking).
Baking results will be better if baking pans
are centered in the oven as much as
possible. If baking with more than one
pan, place the pans so each has at least
1" to 1 1/2' of air space around it. Place
pans so one is not directly above the
other.
FLAT COOKIE SHEETS, without sides,
allow air to circulate all around the cookies
for even browning.
SHINY PANS reflect heat, and are perfect
for cakes and quick breads that need a
light brown crust.
GLASS, DARK NON-STICK OR
DARKENED BY AGE BAKEWARE
absorbs heat and can be used for yeast
breads, pie crust or foods that need a
brown crust. The oven temperature, when
using these pans, should be reduced
by 25°F.
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