Sears 45320 - Manual (Page 8)

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 correctly at the factory
and Is more apt to be accurate than the oven It
replaced.
After you have used your oven for awhile, If you feel
your oven should be hotter or cooler, you can adjust -
ityourself. See“DOITYOURSELF’TEMPERATURE
ADJUSTMENTS In this manual.
Always follow recipe carefully.
Measure Ingredients properly.
Use proper pan placement.
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
When baking several items, stagger pans so that no
pan is directly above another.
Always turn oven to OFF before removing food.
During baking,_avold frequent door openings. Keep
oven door open as short a time as possible.
Let the oven preheat thoroughly (minimum of 10
minutes) before baking. If your appliance Is equipped
with a preheat Indicator light or a preheat notifica­
tion tone, you may watch for the light to go off, or
listen for the tone, and then place the food In the
oven.
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 recommen ded temperatures If exterior of pa n
is predarkened, darkened by age or oven proof
glass.
There may besóme odor when the oven Is first used.
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 baking rolls or precooked des­
serts.
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