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Remember, even though oven shuts off automatically, foods continue cooking after controls are off. NOTE: Foods that spoil easily such as milk, eggs, fish, stuffings, poultry and pork should not be allowed to sit out for more than one hour before or after cooking. Room temperature promotes the growth of harmful bacteria. Be sure that the oven light is off because heat from the bulb will speed harmful bacteria growth. BAmG For best baking results, follow these suggestions: 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. w Y As a general rule, place most foods in the middle of the oven, on either the second or third shelf from the bottom. See the chart for suggested shelf positions. ~pe of Food Shelf Position Angel food cake A Biscuits or muffins B or C Cookies or cupcakes B or C Brownies B or C Layer cakes B or C I Bundtor pound cakes ] A orB I I pies oruie shells I B orC I Frozen pies A (on cookie sheet) I Casseroles I B orC I Roasting 1 A orB Preheating Preheat the oven if the recipe calls for it. Preheat means bringing the oven up to the specified temperature before putting in the food. To preheat, set the oven at the correct temperature—selecting a higher temperature does not shorten preheat time. 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. l Dark, rough or dull pans absorb heat resulting in a browner, crisper crust. Use this type for pies. l Shiny, bright and smooth pans reflect heat, resulting in a lighter, more delicate browning. Cakes and cookies require this type of pan. l Glass baking dishes also absorb heat. When baking in glass baking dishes, lower the temperature by 25°F. and use the recommended cooking time in the recipe. This is not necessary when baking pies or casseroles. Pan Placement For even cooking and proper browning, there must be enough room for air circulation in the oven. Baking 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. Allow 1 to 1 % inch space between pans as well as from the back of the oven, the door and the sides. If you use two shelves, stagger the pans so one is not directly above the other. (continued next page) 21 , BA~G (continued) Baking Guides When using prepared baking mixes, follow package recipe or instructions for the best baking results. Cookies When baking cookies, flat cookie sheets (without sides) produce better-looking cookies. Cookies baked in a jelly roll pan (short sides all around) may have darker edges and pale or light browning may occur. Do not use a cookie sheet so large that it touches the walls or the door of the oven. For best results during regular baking, use only one cookie sheet in the oven at a time on shelf at either position B or C. Also see the Multi-Shelf baking section. Pies Cakes For best results, bake pies in dark, rough or dull pans, When baking cakes, warped or bent pans will cause to produce a browner, crisper crust. Frozen pies in foil uneven baking results and poorly shaped products. pans should be placed on an aluminum cookie sheet A cake baked in a pan larger than the recipe for baking since the shiny foil pan reflects heat away recommended will usually be crisper, thinner and from the pie crust; the cookie sheet helps retain it. drier than it should be. If baked in a pan smaller than recommended, it may be undercooked and batter may overflow. Check the recipe to make sure the pan size used is the one recommended. Aluminum Foil Never cover a shelf entirely with a large cookie sheet or aluminum foil. This will disturb the heat circulation and result in poor baking. A smaller sheet of foil may be used to catch a spillover by placing it on a lower shelf several inches below the food. Don’t Peek Set the timer for the estimated cooking time and do DO NOT open the door to check until the not open the door to look at your food. Most recipes minimum time. Opening the oven door frequently provide minimum and maximum baking times such as during cooking allows heat to escape and makes “bake 30-40 minutes.” baking times longer. Your baking results may also be affected. ROASTmG Roasting is cooking by dry heat. Tender meat or Roasting is really a baking procedure used for poultry can be roasted uncovered in your oven. meats. Therefore, oven controls are set for BAKE or Roasting temperatures, which should be low and Timed Baking. (You may hear a slight clicking sound, ste...

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