OVEN USE
17
Aluminum pans work best for all types of baked goods. For the best browning, use a pan with a dark
or dull finish that absorbs heat, when baking pies and breads. A shiny finish works best for cakes and
cookies, since it reflects some of the heat and provides a more tender surface. Cookie sheets with only
one lip will give the best results, as the heated air can circulate all around the sides of the food. For
roasting use the bottom of the broil pan and elevate the meat on a metal roasting rack. Glass-ceramic
or glass utensils do not conduct heat as well as metal, but they can be used. Use them for foods that
do not require a dark brown crust or crisping, such as soufflés.
Baked items cook more quickly and evenly if they are individually smaller in size, i.e. two or three small
foods do better than one large piece. When single food items are baked, always center the food on the
rack. If several foods are being baked, space them evenly on the rack or racks.
CONDENSATION
During any cooking process there is a certain amount of moisture that evaporates from the food. The
amount of moisture that condenses on the oven depends on the moisture content of the food. The
moisture will condense on any surface that is cooler than the inside of the oven, such as the control
panel or the top of the door.
TO GET THE BEST RESULTS
Baking:
Follow the recipe amounts and ingredients, including the size and shape of the baking utensil
recommended in the recipe.
Do not open the open door “just to peek”, use the interior oven light and look through the
window.
Do not use the oven for storage, especially when baking in the oven. Extra utensils, not being
used for baking, can affect the food product, the baking time, the browning and end result.
If you are using glass utensils, lower the temperature 25ºF.
Use a minute timer, set for the minimum time suggested in the recipe.
Convection Baking:
Follow the first three recommendations above.
Metal utensils give better results, in convection, than do glass baking utensils. If you use glass,
it usually is not necessary to lower the temperature an additional 25ºF.
Use a minute timer, set for less than the minimum time suggested in the recipe, the first time
you use a recipe in the convection mode. Be sure to note the new baking time on your recipe,
for future reference.
Be sure to read the basic information on convection before using the oven for the first time.
Keep in mind that convection baking results vary, depending on type of product. In many cases,
standard bake yields superior results over convection.
Summary of Contents for RDS-305
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