Sears 61118 - Manual (Page 15)

Baking
Your ovea temperarure 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 ovens performance. If you
think an adjustment is necessary, see the Adjust the
Oven Thermostat section.
How to Set Your Range for Baking
To avoid possible bums, place the shelves in the
correct position before you turn the oven on.
1 . Close the oven door- Turn the OVEN CONTROL
Imob 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 CONTROL 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 rale, place most foods in the middle of
the oven, on either shelf position B or C. See the
following chart for suggested shelf positions.
Type of Food Shelf Fosidon
Angel food calce A
Biscuits or muffins в or C
Cookies or cupcakes В or C . . .........................
Brownies В or C
Layer cakes В or C
Bundt or pound calces A or В
Pics or pie shells В or C
Frozen pies A (on cookie sheet)
Casseroles В or C
Roasting B o r 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 for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary- For ovens
without a prehear 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 hairing 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
cooiries 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“E (IS^C.).
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For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baiting
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.
Tans should not touch each other or the walls of the
oven. Allow 1” to Iri-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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