Idiomas disponibles
Idiomas disponibles
OPERATION
OvenCooking Tips
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
wilt 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,
tf baking
with more
than one pan,
place
the pans
so each
has at least
1 to 11A" of air space
around
it. Stagger
pans on the rack
so one is not directly
above
the other.
----*¢'_ I _ \ \ \ \\\\\]'-.'_
FLAT COOKIE SHEETS, without sides,
allow air to circulate all around the cookies
for even browning°
Yt
"
L_-_ _
_ , . f
)t,X
£
i/q-J
U
_".,':!
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 crusL The oven temperature,
when
using these pans, should be reduced
by 25°F,
20
