I have a 1961 publication titled Frigidaire Electric Cooking Guide. There is an interesting footnote in the Baking Chart. The temperature chart has asterisks beside the temperatures for Bread and 2 Crust fruit pies, both fresh and frozen. Underneath the chart is this instruction: "Reduce temperatures (indicated by *) 25 degrees when baking in chrome-lined oven." This would apply to the ovens of the Flair design.
I wonder if Tappan, which also produced ranges with chrome-lined ovens, gave similar instructions for their electric ovens.
This is to keep the magnified infrared energy from over browning the crusts, possibly magnified by the smaller dimensions of the ovens of the Flair design.
I wonder if Tappan, which also produced ranges with chrome-lined ovens, gave similar instructions for their electric ovens.
This is to keep the magnified infrared energy from over browning the crusts, possibly magnified by the smaller dimensions of the ovens of the Flair design.
