Sears KENMORE 93331 - Manual (Page 7)

OVEN COOKING
When cooking a food for the first time in your new
oven, use time given on recipes as a guide.
Your new oven has been set correctiy at the factory
and is apt to be more accurate than the oven it
repiaced.
After you have used your oven for awhiie, if you feei
your oven shouid be hotter orcooier, you can adjust
it yourseif. See THERMOSTAT ADJUSTMENTS in
this manuai.
Aiways foiiow recipe carefuiiy.
Measure ingredients properiy.
Use proper pan piacement.
Place pans on the oven racks with 1" -1 1/2" of air
space on all sides of each pan. Avoid overcrowding
the oven.
Pans too close to each other, to oven walls or to the
oven bottom, block the free movement of air. Im­
proper air movement causes uneven browning and
cooking.
2 cake layers
4 cake layers
When baking several Items stagger pans so that no
pan is directly above another.
Always turn oven to OFF before removing food.
During baking, avoid frequent dooropenings. Keep
oven door open as short a time as possible.
Let the oven preheat thoroughly before cooking
baked products. Watch the oven Indicator light and
put the food in the oven promptly afterthe light goes
out.
A
Never let food such as dairy products,
fish, meat, poultry, etc., sit for more
than 1 hour before cooking starts when
you set your oven for a delay start.
Room
temperature promotes the
growth of harmful bacteria. Be sure
the oven light is off because heat from
the bulb will speed bacteria growth.
Do not lock the oven door during baking. The
tock/unlock handle is used for self-cleaning only,
Avoid opening the door too often to check the food
during baking as heat will be lost. This may cause
poor baking results.
Cakes, cookies, muffins, and quick breads should
be baked in shiny pans — to reflect the heat —
because they should have a light golden crust.
Yeast breads and pie crusts should be baked in
glass or dull (non-shiny) pans — to absorb the heat
— because they should have a brown, crisp crust.
Be sure the underside of the pan is shiny too.
Darkened undersides will absorb the heat and may
cause over-browning on the bottom of your food.
Oven temperatures should be reduced 25 degrees
below recommended temperatures if exterior of pan
is predarkened, darkened by age or oven proof
glass.
There may be some odor when t he oven is f i rst u sed.
This is caused by the heating of new parts and
insulation.
Do not cover an entire oven rack with foil. The foil
can block normal heat flow and cause poor baking
results. Do not place any foil directly above the bake
element. Foil used on the oven bottom under the
element may damage the oven surface; therefore, it
should not be used.
Cookies should be baked on flat cookie sheets
without sides to allow the air to circulate properly.
When recipes require preheating, have food nearby
before you open the oven door. If the oven door is
allowed to remain open for more than a brief time,
the preheat temperature will be lost.
Use residual heat in oven whenever possible to
finish cooking casseroles, oven meals, etc. Use
residual heat when warming rolls or precooked
desserts. neovcos -2