Baking Tips - Cafe CGY366P2M1S1 Manuel Du Propriétaire

Baking Tips

Rear Oven Vents
An internal cooling fan operates during all oven modes.
The warm air from the oven is exhausted through vents
located at the rear of the cooktop.
Do not allow the airflow from the rear vents to be
obstructed by cookware or towels.
Aluminum Foil and Oven Liners
CAUTION
Do not use any type of foil or oven liner
to cover the oven bottom. These items can trap heat or
melt, resulting in damage to the product and risk of shock,
smoke or fire. Damage from improper use of these items
is not covered by the product warranty.
Foil may be used to catch spills by placing a sheet on
a lower rack, several inches below the food. Do not use
more foil than necessary and never entirely cover an
from oven walls to prevent poor heat circulation.
Pan Placement
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.
Baking Pans/Sheets
Dark, rough or dull pans absorb heat resulting in a
Shiny, bright and smooth pans reflect heat, resulting in
a lighter, more delicate browning. Cakes and cookies
require this type of pan or sheet.
Preheating
Allow the oven to preheat before placing food in the
oven. Preheating is necessary for good results when
baking cakes, cookies, pastry and breads.
14
Do not block
rear vents
Aluminum
foil to catch
spillovers
NOTE: "NO FOIL ON OVEN BOTTOM" note is
enameled on the bottom of the oven cavity and is
designed to withstand self-cleaning temperatures. Do not
attempt to peal or scrape off.
Glass baking dishes also absorb heat. When baking in
glass baking dishes, the temperature may need to be
reduced by 25°F.
NOTE: Condensation or fogging on the inside of the
oven door glass is normal during the preheating of
the oven and will evaporate usually by the end of the
preheating cycle.
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