the oven is hot, the top and outside
For best
follow these suggestions:
of the range get hot too.
Oven Shelves
the oven
s h e l f
the desired
the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning
a
rule,
most foods the
of the oven, on either
shelf position 2 or 3. See the chart for suggested shelf
positions. Two
be used more than 3.
of Food
Shelf Position
I
food cake
1
Biscuits or muffins
I
Cookies or cupcakes
2 or 3
Brownies
I
2 or 3
or
cakes
1
I
Pies or pie shells
2 or 3
Frozen pies
1 (on cookie sheet)
2 or 3
Roasting
1 or 2
I
Preheat the oven if the recipe
for it. Preheat means
Preheating is necessary for good
when baking
bringing the oven up to the
temperature
cookies, pastry and breads. For most casseroles
before putting the food in the oven. To preheat, set the
and roasts, preheating is not necessary.
the oven
a higher
oven at the correct
is
place the food in the oven as
as
temperature does not shorten preheat time.
possible to prevent heat from escaping.
Pans
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that
occur.
●
rough or
pans absorb heat
in a browner, crisper crust. Use this
for pies.
●
Shiny, bright and smooth pans reflect heat,
in a lighter, more
browning.
and
require this type of pan.
●
Glass baking dishes
absorb heat.
baking
in
baking dishes, the temperature may need to
be reduced by
Pan Placement
For even rooking and proper
g, there must be
enough room for air
in the oven. Baking
be better if baking pans are centered as
much as possible rather than being
to the front
or to the back of the oven.
Pans
not touch each other or
walls of the
oven.
1- to
space between pans as well
as from the back of the oven, the door and the sides.
If you use
shelves, stagger the pans so one is not
above the other.
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