Manual

OPERATION
OvenCooking Tips
When using your convenient Delay
Start operation, foods such as dairy
products, fish, poultry, etc., should
never sit more than 1 hour before
cooking. Room temperature and the
heat from the oven light promote
bacterial growth.
Baking results will 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 1 1/2" of a_rspace
around it. Place pans so one _snot
directly above the other.
Most recipes lot baking have been
developed using high-fat products
such as butter or marganne (80% ;rat
by weight--the federal requirement
for products labeted "margarine").
You will get poor results if cakes, pies,
pastries, cookies or candies are made
with Jew-fat spreads. Low-fat spreads
contain less tat and more water. The
h_gh moisture content of these
spreads affects the texture and flavor
of favorite baked recipes. The lower
the tat content of a spread product,
the more noticeable these differences
become. To ensure best results, use
marganne, butter or stick spreads
contain_ng at least 70% vegetable oil.
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},
FLAT COOKIE SHEETS, without
sides, allow a_r to c_rcutate all around
the cookies tot even browning.
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, pte crust or foods that
need a brown crust. The oven
temperature, when using these pans
should be reduced by 25'_F
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