Owner`s manual

Using the Ovens
5,'lair_less 5,'leel Range
Baking
pans/sheets
Use the proper baking })all. The type of finish
on the pan determines the amount of
browning that will occm'.
" Dark, rough or dull pans absorb heat
resulting in a browner, crisper crust.
Use this type ;or pies.
* Shiny, bright and smooth pans reflect
heat, resulting in a lighter, more delicate
browning. Cakes and cookies require this
type of pan or sheet.
" (;lass baking dishes also absorb heat. When
baking in glass baking dishes, the temperature
may need to be reduced by 25 E
For even cooking and proper browning, there
must be enough room _br air circulation ill the
oven. Baking results will be better if baking
pans are centered as much as possible rather
than being placed to the Kont 05" to the back
of the oven.
Pans should not touch each other 05" the walls
of tile oven. _Mlow l - to 1 ½" space between
pans, between pans and the oven door, and the
back or sides of the oven.
If vou use two racks, stagger the pans so one
is not directly above the other. Check the fl_od
on the bottom rack sooner than the minimum
time. The rood on the lower rack may cook
slightly fhster than the fk)ocl on the upper rack.
Prvheating
Preheat the oven if the recipe calls fi)r it.
To preheat, set the oven at the correct
temperature--selecting a higher temperature
does not shorten preheat time.
Preheating is necessar} for good results when
baking cakes, cookies, pastr} and breads.
Aluminum
jbil
Never entirely cover a rack with alunlilmln flsil.
This will disturb the heat circulation and result
in poor baking. A slnaller sheet of foil inav be
used to catch a spillover by placing it on a
lower rack several inches below the food.
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