Idiomas disponibles
Idiomas disponibles
OPERATION
Oven CookingTips
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To prolong the life of your oven
light bulb, follow this helpful tip:
Always turn the light off when the
oven is not in use or during a clean
cycle. If your oven light is left on for
an extended period of time, the oven
will be warm when the door is opened
due to the heat generated from the
oven light bulb.
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 1V2' o f 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 golden 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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