Lower Oven Cooking Tips; Baking With Margarine - Kenmore 911. 41485 Owner's Manual

OPERATION
OvenCooking Tips
It is normal to have some odor when
using your oven for the first time. To help
eliminate this odor, ventilate the room
by opening a window or using a
vent hood.
IMPORTANT: Never cover the oven
bottom or oven rack with aluminum foil.
improper use can cause poor heat flow,
poor baking results, and may damage the
oven finish. To prevent staining from
spillovers, you may place a piece of
aluminum foil or a cookie sheet on the rack
below the food which may spill over.
The oven vent is located under the control
panel. This area could become hot during
oven use. The vent is important for proper
air circulation. Never block this vent.
Oven Vent l r
Location
In the back of the oven you will notice a
small tube. This is a heat sensor that
maintains the temperature of the oven.
Never move or bend this tube.
Temperature_
Sensor
Preheating is bringing the oven temperature
up to the temperature you will be using
during baking. Let the oven preheat
thoroughly when recipes call for preheating.
The low temperature zone of your oven
(between 170°F and 200°F)is available to
keep hot cooked foods warm. However,foods
should not be kept at these temperatures
longer than 2 hours.
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 will 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.
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