Hotpoint RGB532 Manuel d'utilisateur télécharger pdf (Page 16)

BAKING

Your oven temperature is controlled very accurately

using an oven control system. It is recommended that

you operate the oven for a number of weeks to

become familiar with your new oven’s performance.

If you think an adjustment is necessary, see the Adjust

the Oven Thermostat section. It gives easy

Do It

Yourself instructions on how to adjust the thermostat.

How to Set Your Range for Baking

To avoid possible burns, place the shelves in the

correct position before you turn the oven on.

1. Close the oven door. Turn the OVEN CONTROL

knob to desired temperature.

2. Check food for doneness at minimum time on

recipe. Cook longer if necessary.

3. Turn the OVEN CONTROL knob to OFF and

then remove food.

Oven Shelves

Arrange the oven

shelf or shelves in

the desired

locations while

the oven is cool.

The correct shelf

position depends

on the kind of

food and the

browning desired.

As a general rule,

place most foods in the middle of the oven, on

either shelf position B or C. See the chart for

suggested shelf positions.

Type of Food Shelf Position

Angel food cake A

Biscuits or muffins B or C

Cookies or cupcakes B or C

Brownies B or C

Layer cakes B or C

Bundt or pound cakes A or B

Pies or pie shells B or C

Frozen pies A (on cookie sheet)

Casseroles B or C

Roasting B or R

Preheating Pan Placement

Preheat the oven if the recipe calls for it. Preheat

means bringing the oven up to the specified

temperature before putting the food in the oven.

To preheat, set the oven at the correct temperature—

selecting a higher temperature does not shorten

preheat time.

Preheating is necessary for good results when baking

cakes, cookies, pastry and breads. For most casseroles

and roasts, preheating is not necessary. For ovens

without a preheat indicator light or tone, preheat 10

minutes. After the oven is preheated place the food

in the oven as quickly as possible to prevent heat

from escaping.

For even cooking and proper browning, there must be

enough room for air circulation in the oven. Baking

results will be better if baking pans are centered as

much as possible rather than being placed to the front

or to the back of the oven.

Pans should not touch each other or the walls of the

oven. Allow 1– to 1

⁄

–inch space between pans as

well as from the back of the oven, the door and the

sides. If you need to use two shelves, stagger the pans

so one is not directly above the other.

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Hotpoint RGB532 Manuel d'utilisateur Page 16

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