Oven Cooking
• Always follow recipe carefully.
• Measure ingredients properly.
•
Use
proper pan placement.
• Place pans on the oven racks with 1 %'' -2"
of air space on all sides
of
each pan. Avoid
overcrowding the oven.
• Pans too close to each other,
to
oven walls
or
to the oven bottom block the free move-
ment of air. Improper air movement causes
uneven browning and cooking.
2 cake layers
4 cake layers
• Most baking should
be
done orf the second
shelf position from the· bottom. When baking
several items, use two shelves placed on the
second and fourth rack positions from the
bottom
of
the oven. Stagger pans so that no
pan
is
directly above another. Bake angel
food cakes on the first shelf position from
the bottom
of
the oven. If
your
range has a
folding oven rack, it
is
recommended that
you place the folding rack in the lower posi-
tion when using both racks.
• Let
the
oven
preheat
thoroughly
before
cooking baked products. Allow 10-15 min-
utes preheat time.
• Avoid opening the
door
too often to check
the food during baking
as
heat will be lost.
This may result in poor baking results.
• Cakes, cookies, muffins, and
quick
breads
should be baked in shiny pans -to reflect
the
heat-
because they should have a light r-'
golden crust. Yeast breads and pie crust
sC'
'
'-
should be baked in glass
or
dull (non-shiny
pans)-
to
absorb the
heat-
because they
should have a brown, crisp crust.
• Oven temperatures should be reduced
25
degrees below recommended temperatures
if you use dark pans
or
oven proof glass.
• There may be some
odor
when the oven
is
first used. This
is
caused by the heating
of
new parts and insulation.
• Do not cover the oven bottom
or
an entire
oven rack with foil. The foil can block nor-
mal heat flow, cause cooking failures, and
damage the oven interior.
EOVCOH
