Oven Cooking Guide - Cafe CGY366 Manual Del Propietário

Using the Range

OVEN COOKING GUIDE

Cook food thoroughly to help protect against food borne illness. Minimum safe food temperature recommendations
for food safety can be found at IsItDoneYet.gov
Oven Cookware Guidelines
performance.
Dark, coated and dull pans absorb heat more readily
than light, shiny pans. Pans that absorb heat more
readily can result in a browner, crisper, and thicker crust.
If using dark and coated cookware check food earlier
than minimum cook time. If undesirable results are
obtained with this type of cookware consider reducing
oven reducing temperature by 25F next time.
Shiny pans can produce more evenly cooked baked
goods such as cakes and cookies.
RECOMMENDED
FOOD TYPE
Baked Goods
Layer cakes, sheet cakes,
bundt cakes, muffins, quick
breads on a Single Rack
Layer cakes on Multiple
Racks* Convection Bake
Chiffon cakes (angel food)
Cookies, biscuits, scones
on a Single Rack
Cookies, biscuits, scones
Convection Bake Multi
on Multiple Racks
Yeast Breads
Continued on next page
*For best results when baking 4 cake layers, place four pans
using racks 2 and 4. Stagger the pans so that one pan is not
directly above another as shown above.
49-2000659 Rev. 3
RECOMMENDED OVEN RACK
MODE(S) POSITION(S)
Bake
Bake
2 and 4
Bake
Bake
2 and 4
1, 3, and 5
Proof
Bake
Glass and ceramic pans heat slowly but retain heat well.
These types of pans work well for dishes such as pies
and custards.
Air insulated pans heat slowly and can reduce bottom
browning.
Keep cookware clean to promote even heating.
Stoneware heats slowly and retains heat well. It is
recommended to preheat this type of cookware if
possible. Additional cook time may be required.
Cookware used in broil modes must be broil safe.
2 or 3
Ensure adequate airflow (see illustration below).
1
2 or 3
2 or 3
2 or 3
Rack positions for baking 4 cake layers at a time
ADDITIONAL SUGGESTIONS
Ensure adequate airflow.
Cover dough loosely.
5
4
3
2
1
25