Baking
General IBaking Recomnnendations
• When cooking foods for the first time in your new oven, use recipe cooking
times and temperatures as a guide.
• Use tested recipes from reliable sources.
• Preheat the oven only when necessary. For baked foods that rise and for
richer browning, a preheated oven is better. Casseroles can be started in a
cold oven. Preheating takes from 6 to 8 minutes; place food in oven after
BAKE INDICAT©R LIGHT cycles off.
• Arrange oven racks before turning on oven. Follow suggested rack posi-
tions on pages 11 and 13.
• Allow about 1 to 1'/2 inches of space between the oven side walls and
baking pans to allow proper air circulation.
• When baking foods in more than one pan, place them on opposite corners
of the rack. Stagger pans when baking on two racks so that one pan does
not shield another. (See above photo.)
• To conserve energy, avoid frequent or prolonged door openings. At the
end of cooking, turn oven off before removing food.
• Always test for doneness (fingertip, toothpick, sides pulling away from
pan). Do not rely on time or brownness as only indicators.
• Use good quality baking pans and the size recommended in the recipe.
• Dull, dark, enameled or glass pans will generally produce a brown, crisp
crust. Shiny metal pans produce a light, golden crust.
• Frozen pies in shiny aluminum pans should be baked on a cookie sheet on
rack 1 or be removed to a dull or glass pan.
NOTE: A fan should come on during the BAKE cycle.
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