Kenmore 362.72239 - Manual (Page 14)

USING THE OVEN (continued)
Your oven temperature is controlled very accurately
using an oven control system. It is recommended that
you operate the oven for a number of weeks to become
familiar with your new oven’s performance. If you think
an adjustment is necessary, see the Adjust the Oven
Thermostat section,,
NOTE: Your oven is not designed for open-door cooking.
How to Set Your Range for Baking
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
1. Close the oven door Turn the OVEN TEMP knob
to the desired temperature.
2. Check the food for doneness at the minimum time
on the recipe. Cook longer if necessary.
3. Turn the OVEN TEMP knob to OFF and then
remove food,.
Oven Shelves
Arrange the oven
shelf or shelves in the
desired locations while
the oven is cool. The
correct shelf position
depends on the kind
of food and the
browning desired.
As a general rule,
place most foods in
the middle of the oven, on either shelf position B or C,
See the following chart for suggested shelf positions.
Baking
Type of Food
A
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A
Biscuits or muffins B or C
Cookies or cupcakes B
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C
Brownies B or C
Layer cakes B o r C
Bundt or pound cakes A or B
Pies or pie shells B or C
Frozen pies A (on cookie sheet)
Casseroles B or C
Roasting B or R
Preheating
Preheat the oven if the recipe calls for it Preheat means
bringing the oven up to the specified temperature before
putting the food in the oven, To preheat, set the oven at
the correct temperature—selecting a higher temperature
does not shorten preheat time.
Preheating is necessary lor good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary, For ovens
without a preheat indicator light or tone, preheat
10 minutes. After the oven is preheated place the food
in the oven as quickly as possible to prevent heat from
escaping.
Baking Pans
Use the proper baking pan. The type of finish on the pan
determines the amount of browning that will occur.
• Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust- Use this type for pies.
• Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and cookies
require this type of pan.
• Glass baking dishes also absorb heat. When baking in
glass baking dishes, the temperature may need to be
reduced by 25“F (13“C).
• If you are using dark non-stick pans, you may find that
you need to reduce the oven temperature 25°F (13^C)
to prevent over-browning.
Pan Placement
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking results
will be better if baking pans are centered as much as
possible rather than being placed to the front or to the
back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1 - to 1 Ya-inch (2.5- to 4-cm) space between
pans as well as from the back of the oven, the door and
the sides. If you need to use two shelves, stagger the
pans so one is not directly above the other.
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