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OPERATION
Oven Cooking Tips
Most recipes for baking have been
developed using high-fat products such
as butter or margarine (80%tat 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.
Baking results will be better if baking
pans are centered in the oven as
much as possible. It baking w_th more
than one pan, place the pans so each
has at least t to 1W of air space
around it. Stagger pans on the rack
so one is not directly above the other
FLATCOOKIESHEETS, w ithoutsides,
allowair to circulateall aroundthe cookies
for evenbrowning.
The Oven TemperatureSensorat the
beck of the ovencontinuouslysenses
and controls the temperature inside the
oven To keep a constant set temperature,
the elementswill cycle (turnon and off
during cooking).
SHINYPANSreflectheat,and areperfect
forcakesand quickbreadsthat needa light
golden browncrust.
GLASS,DARKNON-STICK OR
DARKENED-BY-AGE B AKEWARE
absorbsheat,and can be usedforyeast
breads,pie crustor foodsthatneeda brown
crust.Theoventemperature, w hen using
thesepans,shouldbe reducedby25°F.
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20P311-2 ENv01
2J14/03, 1:18 PM
