Manual

OPERATION
OvenCookingTips
The low temperature zone of your oven
(between t70°F and 200°F)is available
to keep hot cooked foods warm
However, foods should not be kept at
these temperatures longer than 2 hours
When using your convenient Delay
Start operation, foods such as dairy
products, fish, poultry, etc., should
never sit more than t hour before
cooking Room temperatures and
the heat from the oven light promote
bacterial growth
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 wilt be better if baking
pans are centered in the oven as
much as possible. If baking with more
than one pan, place the pans so each
has at least 1 to t 1/2"of air space
around it. Place pans so one is not
directly above the other.
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 will
get poor results if cakes, pies, pastries,
cookies or candies are made with
low-fat spreads Low-fat spreads
contain tess 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
11
FLAT COOKIE SHEETS, without sides,
allow air to circulate all around the
cookies for even browning
7,,
SHINY PANS reflect heat, and are
perfect for cakes and quick breads that
need a light 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 crust. The oven
temperature, when using these
pans, should be reduced by 25°F.