Idiomas disponibles
Idiomas disponibles
Baking
Your oven temperature
is controlled
very accurately
using an oven control
system_ It is recommended
that
you operate
the oven for a number
of weeks to become
familiar
with your new oven's performance.
If you
think
an adjustment
is necessary,
see the Adjust the
Oven Thermostat
section°
How to Set Your Range for Baking
To avoid possible
burns,
place the shelves in the
correct
position
before you turn the oven on.
1. Close the oven door. Turn the OVEN
TEMP
knob
to the desired
temperature.
2. Check
the food for doneness
at the minimum
time
on the recipe° Cook longer
if necessary°
3. Turn the OVEN
TEMP
knob to OFF
and then
remove food.
Oven Shelves
Arrange
the oven shelf
or shelves in the
desired
locations
while
the oven is cool. The
correct
shelf" position
depends
on the kind
of food and the
browning
desired°
As a general
rule, place most foods in the middle
of
the oven, on either shell: position
B or C. See the
following
chart for suggested
shelf positions.
O
O
Type of Food
Angel food cake
Biscuits or muffins
€O0! eS orc p akes
Brownies
Layer cakes
Bun& or pound cakes
Pies or pie shells
Frozen pies
Casseroles
Sheff Position
A
BorC
BorC
BorC
B orC
AorB
BorC
Roasting
A (on cookie sheet)
BorC
BorR
Preheating
Preheat
the oven if the recipe calls for it_ Preheat
means bringing
the oven up to the specified
temperature
before
putting
the food in the oven° To
preheat,
set the oven at the correct
temperature--
selecting
a higher
temperature
does not shorten
preheat
timer
Preheating
is necessary
for good results when
baking
cakes, cookies,
pastry and breads_ For most casseroles
and roasts,
preheating
is not necessary.
For ovens
without
a preheat
indicator
light or tone, preheat
10
minutes_ After the oven is preheated
place the food in
the oven as quickly
as possible
to prevent
heat from
escaping.
Baking
Pans
Use the proper
baking
pan. The type of finish on the
pan determines
the amount
of browning
that will occur.
• Dark,
rough
or dull pans absorb
heat resu!ting
in a
browner,
crisper
crust.
Use this type for pies.
° Shiny,
bright
and smooth
pans reflect heat,
resulting
in a lighter,
more delicate
browning.
Cakes and
cookies
require
this type of' pan.
° Glass baking
dishes also absorb
heat. When
baking
in
glass baking
dishes,
the temperature
may need to be
reduced
by 25°E
(13°C.)..
o If you are using dark non-stick
pans, you may find
that you need to reduce
the oven temperature
25°E
(13°C.)
to prevent
over-browning.
15
Pan Placement
For even cooking
and proper
browning,
there must
be
enough
room for air circulation
in the oven. Baldng
results will be better
if baking
pans are centered
as
much as possible
rather
than
being placed
to the front
or to the back of the oven.
Pans should
not touch
each other
or the walls of the
oven. Mlow
1- to 1½-inch
(2°5- to 4-cm) space
between
pans as welt as from
the back of the oven, the
door and the sides° If you need to use two shelves,
stagger the pans so one is not directly
above the other.
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