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OVEN USE
PREHEATING
Preheatingis necessaryfor baking.Allow about 8 to 15 minutesfor the oven to preheat. A single beepwill indicate that the oven is preheated. It is not necessaryto preheat for roasting, Selectinga temperature higher than desired will NOT preheat the oven any faster, and may have a negative effect on baking results, � When usingtwo racks for baking, allow enoughspace betweenthe racks for proper air circulation. Browning and cooking resultswill be affected if air flow is blocked. Cookwere material plays an important part in baking results. Always usethe type and size of pan calledfor in the recipe.Cooking times or cooking results may be affected if the wrong size is used. � A shiny metal pan reflects heat away from the food. This type of pan produceslighter browning and a softer crust. Use shiny pans for baking cakes or cookies. * A dark metal, dull, anodized or satin-finish pan absorbs heat and producesdarker browning with a crisper crust. Use dark pans for pies, pie crusts or bread. � For optimumbaking results, bake cookies and biscuits on a flat cookie sheet. If the pan has sides, such as a jelly roll pan, browning may not be even. ° If using heat-proof glassware, or dark pans such as Baker's Secret or Wilton reduce the oven temperature by 25°F exceptwhen baking pies or bread. Use the same bakingtime as called for in the recipe. Allow hot air to flow freely through the oven for optimumbaking results,improperplacementof pansin the ovenwill blockair flowand mayresultin uneven browning.Foroptimumbrowningandeven cooking results: � Do not crowd a rack with pans. Never place more than one cookiesheet, one 13x9x2-inchcake pan or two 9-inch round cake pans on one rack. � Stagger pans when baking ontwo racks so one pan is not directly over another pan. � Allow two inches between the pan and the oven walls. Checkthe cooking progress at the minimumtime recommendedin the recipe.If necessary,continue checking at intervalsunti_the food is done. If the oven door is openedtoo frequently, heat will escapethe oven; this can affect baking resultsand wastes energy. If you add additional ingredients or alter the recipe, expect cooking times to increase or decreaseslightly.
USE OF ALUMINUM FOIL
Do not cover an entire rack with foil or place foil directly undercookware.To catch spittovers,place a piece of foil, a little largerthan the pan, on the rack below the pan. Do not place foil on the oven bottom,
COOLING FAN
Slide-inranges feature a coolingfan which automatically turns on wheneverthe oven is set for a broiling or cleaning operation.The fan will alsoturn on during some cooled,operations.Whenthe oven is turned off and has baking the cooling fan will automaticallyturn off.
GENERAL BAKINGTIPS
Ovencharacteristics:Each oven has itsown personal bakingcharacteristics. Therefore,do notexpectthat your newovenwillperformexactlylikeyourpreviousoven.You mayfindthat thecookingtimes,oventemperatures, nd a cooking resultsdiffersomewhatfromyourpreviousrange, Allow a period of adjustment. Usea reliable recipe and accurately measure fresh ingredients.Carefully follow directions for oven temperature and cooking time. Use the correct rack position. Baking results may be affected if the wrong rack is used. For optimum results, bake foods on one rack. Select a rack positionthat locates the food in the center of the oven. If baking on two racks, select rack positions#2 and 4, #1 and 4 or #2 and 5. � Top browning may be darker if food is located toward the top of the oven. � Bottom browning may be darker if food is located toward the bottom of the oven.
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