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.
—
1. Preheatingis very important
when using temperaturesbelow
225"F.and when baking foods
such as biscuits,cookies, cakes
Preheatingis not necessarywhen
roastingor for long-timecookjng
of whole meals.
3. Dark or non-shinyfinishesand
glasscookwaregenerallyabsorb
heat, which may resultin dry, crisp
crusts. Reduceovenheat 25°F.if
lightercrusts are desired. Rapid
browningof some foodscan be
2. Ah.tminumpans conductheat
quickly.For mostconventional
baking,light, shinyfinishesgive
bestresultsbecause they help
preventoverbrowning.For best
browningresults, we recommend
and other pastries.After pushing
the BAKEbuttonand turningthe
SET knobto the desired
achieved-bypreheatingcast iron
cookware.
temperature,be sure to waitfor the
one-secondbeep beforeputting
. .
foodinto
t
h
oven.
dull bott~msurfacesfor cakepans
and pie
p
l
Time,
Minutes
Shelf
POsition
Oven
Temperature:
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-375"
375°-4250
375°-4250
350°-3750
Cookware
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