Baking With Margarine - Kenmore 911.49042 Use & Care Manual

OPERATION
OvenCookingTips(cont.)
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.
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. If baking four cake layers at
the same time, place two layers on
rack 2 and two layers on rack 4.
Stagger pans on the rack so one is
not directly above the other.
FLAT COOKIE SHEETS, without
sides, allow air to circulate all around
the cookies for even browning.
The bake element is under the oven
floor. Do not place food on the oven
bottom for cooking.
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).
SHINY PANS reflect heat and are
perfect for cakes and quick breads
that need a 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.
13
20P309-3 ENv02 2/14/03, 2:48 PM