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to
set
YourRange
aking
Positionthe shelf or shelvesin
e oven. If cookingon two shelves
at the same time, staggerthe
cookwarefor best heat circulation.
2. Closeoven door.
3. Push the BAKEbutton and
—
turn the SET knob until desired
temperatureis displayed.If
preheatingis desired, do not put
foodin the ovenuntil a one-second
beep sounds to tell you the ovenis
preheated.
4. Open door and place foodin
ovenon center of shelf. Allow at
least2 inches between edge of
bakewareand ovenwall or adjacent
cookware.
5. Close oven door.
6. Check food for doneness at
minimumtime on recipe. Cook
longerif necessary. Push CANCEL
buttonand remove food.
ost baking is done on the second
shelf position (B) from the bottom.
When baking three or four items,
u
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B
D f
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b
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t
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v
B
a
angel food cakes on first shelf
position (A) from bottom of oven.
Tips
~F
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1
a
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i
is
noticeableon the
frontof theovenor on theglassdoor
whenfirstturningonthe oven,leave
the ovendoor ajar fora minute.
~DOnot
O
the ovendoorduring
a bakingoperation—heat w illbelost
aridthebakingtimemightneedto
be extended.Thiscouldcausepoor
bakingresuhs. If youmustopenthe
door, open it partially—only3 or4
inches—andcloseit as quicklyas
possible.
@ Do not disturbthe heat circulation
in the ovenwiththe useofaluminum
foil. If foilis used, place a small
sheetof it, about 10by 12inchesat
the most, on a lowershelfseveral
inchesbelowthe food. Do not place
foilon the ovenbottom.
common
Baking Problem
and Possible SOllltiom
PIES
Burning around edges
~
E
of crust too
t
h
@ I
n
c
b
a
t
e
m
p
Bottomcrust soggyand unbaked
@ Al]owcrust and/or
fih'ig to COO1
sufficientlybeforefillingpie shell.
@ Fillingmay be too thin orjuicy.
~ Fillingallowedto stand in pie shell
beforebaking. (Fillpie shellsand
bake immediately.)
@ Ingredientsand proper measuring
affect the quality of the crust. Use a
tested recipe and good technique.
Make sure there are no tiny holesor
tears in a bottom crust. "Patching"
a piecrust could cause soaking.
Pie fil!ing runs over
@
T a b
o
c
r
n w
s
e
t
o
g
@ E
d
o p c
r
n b
u
u
h
i
e
n
o
@ T m
u
f
i
l
@ C
h
s
o p p
l
R&-y is
tough; crust
not flaky
* TOO
m
u
h
a
n
@ F t
s
o c i t
f
i
R
o
d
o
l
i
a
h
a
a
l
i
a p
o
s
GNKEs
Cakeriseshigheron oneside
@ Batter spreadunevenlyin
p
@ o
s
h
n ]
@
Usingwarpedpans.
Cakescrackingon top
e oven temperaturetoohigh.
@ Batter
too
thick,
f
r
o e
p
d
i
@ C
f p
s
p
a C
p
size
calledforin
r
~I
m
m
o c
Cakefalls
@ Toomuch shortening,sugaror
liquid.
@ Check leavening
a
b
p
o b
s
t a
f
r
M
ah
t n
e
x
d
o p
i
n
g
*C
b
a i
n
t
e
o n b
l
e
n
e I a
o t ac
m
m
c
e
t o i t t
a
a
s
p
Gust is hard
@ Checktemperature.
s Check shelfposition.
Cakehas soggy layeror streaksat
bottom
.
@J Undermining ingredients.
~ Shorteningtoo softfor proper
creaming.
e Toomuch liquid.
C
O
&I
Doughy center; heavy crust on
surface
@
C
t
e
e C
s
p
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oF
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o o c
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~F
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w g
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b
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e
D
o
f
o a b
s
~C
o
f
u
b
t
e
x
d
IhNvning more noticeable on
one side
~o
door not closed
p
c
g
s
=C
s
p
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