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Resumen del manual
NOTEWW2780 OWNERS: Ifoneoven issetforclockcontrolled baking,theotheroven cannot be set to self-clean. turning the Set Dial, the oven is not set and Display will return to previous Display. NOTE: If more than 10 seconds elapse between touching a function pad and 13 Baking General Baking Recommendations • Whencookingfoodsforthefirsttimeinyournewoven,userecipecookingtimes and temperatures as a guide. • Use tested recipes from reliable sources. • Preheat the oven only when necessary. For baked foods that rise and for richer browning,apreheatedovenisbetter. Casserolescanbestartedinacoldoven. Preheatingtakesfrom8to12minutes; placefoodinovenafter PREIndicatorWord cycles off. • Arrange oven racksbefore turning onoven. Follow suggested rack positions on page 11 and in various baking charts. • Allow about Ito I I/2inchesofspacebetweenthe ovensidewallsandpanstoallow proper air circulation. • Whenbakingfoodsinmorethanonepan,placethemonoppositecornersofthe rack. Stagger pans when baking on two racks so that one pan does not shield another unless shielding is intended. (See above) • To conserve energy, avoid frequent or prolonged door openings. At the end of cooking, turn oven off before removing food. • Always test for doneness (fingertip, toothpick, sides pulling away from pan). Do not rely on time or brownness as only indicators. • Use good quality baking pans and the size recommended in the recipe. • Dull, dark, enameled or glass pans will generally produce a brown, crisp crust. Shiny metal pans produce a light, golden crust. • Frozen pies in shiny aluminum pans should be baked on a cookie sheet on rack 2 or be removed to a dull or glass pan. NOTE:Acoolingfanwillcycleonduringbakingandroasting. Thefanmayalsocontinue to operate after the oven is turned off until the oven has cooled down. 14 Baking Chart Radiant Convect Bake Radiant Pan Rack* Temp. (°F) Convect Temp. (°F) Bake Productand Type Size Position Preheated*** Time** Preheated Time** CAKE Yellow -2 layers 9" 2, 3o, or 3 325 ° 23-28 350 ° 28-33 White -2 layers 9" 2, 30, or 3 325 ° 22-30 350 ° 25-30 Chocolate -2 layers 9" 2, 30, or 3 325 ° 25-30 350 ° 30-35 Bundt tube 2 325 ° 38-45 350 ° 38-50 Angel Food tube 1,20, or 2 350 ° 30-35 375 ° 30-40 Pound Cake 9" loaf 2 300 ° 50-65 325 ° 55-70 Cupcakes 30 325 ° 15-20 350 ° 15-25 Sheet Cake 9x13" 3 325 ° 26-31 350 ° 32-35 PIES Two Crust Fruit, fresh 9" 30 3750-400 ° 45-60 400°-425 c 45-60 Fruit, frozen 9" 2 375°-400 ° 40-65 400°-425 c 40-65 One Crust Custard, fresh 9" 1 325 ° 40-50 350 ° 40-50 Cream/Meringue 9" 3o 375 ° 8-12 400 ° 8-12 Pie Shell 9" 2 4000-425 ° 8-12 425°-450 c 8-12 COOKIES Chocolate Chip 30, or 3 3250-350 ° 8-12 350°-375 c 8-12 Peanut Butter 3o, or 3 3250-350 ° 8-12 350°-375 c 8-12 Sugar 30, or 3 3250-350 ° 8-12 350°-375 c 8-12 Brownies 9x9" 30 325 ° 30-35 350 ° 33-38 BREADS, YEAST Loaf loaf I, or 2o 350 ° 20-25 375 ° 20-30 Rolls 30 375 ° 10-15 375°-400 c 10-20 BREADS, QUICK Loaf, Nut, Fruit loaf 1, 2o, or 2 3250-350 ° 40-60 3500-375 _ 50-70 Gingerbread 9x9" 30 325 ° 25-30 350 ° 25-35 Cornbread 8x8" 3o 375°-400 ° 15-30 400°-450 c 15-30 Cornbread Muffins 30 375 ° 10-15 400 ° 10-20 Biscuits 2 or 30 3750-400 ° 8-12 400°-425 c 8-12 Muffins 30 375 ° 10-15 400 ° 15-20 * An "o" after a rack number implies that the offset rack should be used. ** The times given are based on specific brands of mixes or recipes tested. Actual times will depend on the ones you bake. *** The CONVECT temperature is 25°F lower than recommended on package mix or recipe. 15 Convection Baking Recommendations • As a general rule, when using recipes or prepared mixes developed for a radiant bake oven, set theoven temperature 25°F lower than the recipe recommended temperature. Times will be similar to or a few minutes less than recipe recommended times. The chart on page 15 compares times and temperatures of many baked foods. Use this as a reference. • For better browning, large pans such as cookie sheets or rectangular baking pans should be placed lengthwise, front to back, on the rack. This centers the food in front of the convection fan for better air circulation which gives better overall browning. • Cookie sheets should be without sides and made of shiny aluminum. The best size touseforcookiesheetsis 14"x 12"(overallsizeincludeshandles). Causes of Cake Failure Problem Possible Cause Cake Falls Oven not hot enough Insufficient baking Opening oven door during baking Too much or too little leavening, liquid or sugar Peaks in center or Oven too hot at start of baking or over baking cracks on top Pan size too small Too little or too much flour or leavening Over mixing Flat Cake Pan too large Overmixing or undermixing Too much or too little liquid Old or too little baking powder Uneven cakes Range not level Batter uneven Cake pans too close to oven walls or each other Sticks to pan Cake cooled in pan too long Pan not greased and floured Cracks and falls apart Removed from pan too soon Too much shortening, leavening or sugar Excessive shrink...
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