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OvenCookingTips
To prolong the life of your oven
light bulb, follow this helpful tip:
Always turn the light off when the
oven is not in use or during a clean
cycle. If your oven light is left on for
an extended
period of time, the oven
win be warm when the door is opened
due to the heat generated
from the
oven light bulb.
Most recipes for baking have been
developed
using high-fat products
such as butter or margarine
(80% fat
by weight--the
federal requirement
for products
labeled
"margarine").
You will get poor results if cakes,
pies, pastries, cookies, or candies
are
made with low-fat spreads.
Low-fat
spreads contain less fat and more
water. The high moisture content of
these spreads affects the texture and
flavor of favorite baked recipes. The
lower the fat content of a spread
product,
the more noticeable
these
differences
become.
To ensure best
results, use margarine,
butter, or stick
spreads containing
at least 70%
vegetable
oil.
The Oven Temperature
Sensor at the
back of the oven continuously
senses
and controls the temperature
inside
the oven. To keep a constant set
temperature,
the elements will cycle
(turn on and off during cooking).
Baking results will be better if baking
pans are centered
in the oven as
much as possible.
If baking with more
than one pan, place the pans so each
has at least 1 to 11/2"of air space
around it. Place pans so one is not
directly above the other.
FLAT COOKIE
SHEETS, without
sides, allow air to circulate
all around
the cookies for even browning.
SHINY PANS reflect heat and are
perfect for cakes and quick breads
that need a light golden brown crust.
GLASS, DARK NON-STICK,
OR
DARKENED-BY-AGE
BAKEWARE
absorbs heat, and can be used for
yeast breads, pie crust, or foods
that need a brown crust. The oven
temperature,
when using these pans,
should be reduced
by 25°F.
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