• Food does not cook any faster at a higher setting or flame size than that which maintains a gentle boil. Water boils at the same temperature, whether boiling vigorously or gently. If too  high a setting is used, food may burn on the bottom before it is completely cooked.

 

• As a range or wall oven gets older, it is not uncommon for the oven temperature to shift higher. It is normal to notice some cooking time differences between a new oven and a old oven.

 

• Do not cover an entire rack or oven bottom with aluminum foil, this reduces air flow and may cause poor results.

 

• Oven-peeking can reduce temperatures 25 degrees with each door opening and affect results. Don't open the door until the specified cook time is up. If you do it will extend the cooking time tremendously!

 

• The finish on the pan affects the amount of browning. Dark, dull pans absorb heat and result in darker browning, faster cooking and crispier crusts. Use these for pies and breads. Shiny, bright pans reflect heat and result in lighter, more delicate browning. Use these for cakes and cookies. Glass baking pans and some very dark pans perform better with recommended temperatures reduced 25 degrees.

Don't clean around the fan switch or burner console with the following products; they will destroy your switches!!

1. "Clorox Clean-Up" label


2. "Lysol" kitchen products
3. Any product which contains bleach or has a warning on the rear label about use on 'acrylic' plastics, which make up most of the electrical parts on your range.