Howto Bake Or Roast; Common Baking Problems Chart - Maytag 77FN-5EVWW Use And Care Manual

USING YOUR OVEN
HOW TO BAKE OR
knob to BAKE. sary. Remove food from the oven and
3. Place food in center of oven, allowing turn oven thermostat and selector to
ROAST a minimum of 2 inches between uten- OFF.
1. When cool, position rack in oven de- sil and oven walls. If you have carefully followed the basic
pending on what you are baking. 4. Check food for doneness at minimum instructions and still experience poor re-
2.Tosetoven:Turnthermostatknobto time in recipe. Cook longer if neces- sults, these suggestions may be helpful:
desired temperature and the selector
COMMON BAKING PROBLEMS AND WHY THEY HAPPEN
Cakes are uneven. Pans touching each other or Cakes don't brown on top. Incorrect rack position.
oven walls. Temperature set too low.
Batter uneven in pans. Overmixing.
Temperature set too low or Too much liquid.
baking time too short. Pan size too large or too little
Oven not level, batter in pan.
Undermixing. Oven door opened too often.
Too much liquid.
Excessive shrinkage.
Too little leavening.
Cake hig_h in middle. Temperature set too high. Overmixing.
Baking time too long. Pan too large.
Overmixing. Temperature set too high.
Too much flour. Baking time too long.
Pans touching each other or Pans too close to each other
oven walls, or oven walls.
Incorrect rack position.
Uneven texture. Too much liquid.
Cake falls. Too much shortening or sugar.
Too much or too little liquid. Undermixing.
Temperature set too low. Temperature set too low.
Old or too little baking powder. Baking time too short.
Pan too small.
Oven door opened frequently. Cakes have tunnels. Not enough shortening.
Added incorrect type of oil to Too much baking powder.
cake mix. Overmixing or at too high a
Added additional ingredients speed.
to cake mix or recipe. Temperature set too high.
Cakes, cookies, biscuits Incorrect rack position.
don't brown evenly. Oven door not closed properly. Cakes crack on top. Batter overmixed.
Door gasket not sealing Temperature set too high.
properly. Too much leavening.
Incorrect use of aluminum foil. Incorrect rack position.
Oven not preheated.
Pans darkened, dented or
warped. Cake not done in middle. Temperature set too high.
Pan too small.
Baking time too short.
Cakes, cookies, biscuits too Oven not preheated,
brown on bottom. Pans touching each other or
oven wails. Pie crust edges too brown. Temperature set too high.
Incorrect rack position. Pans touching each other or
Incorrect use of aluminum foil oven walls.
Placed 2 cookie sheets on one Edges of crust too thin.
rack.
Used glass, darkened, stained,
warped or dull finish metal Pies don't brown on hot- Used shiny metal pans.
pans. (Use a shiny cookie tom. Temperature set too low.
sheet.)
Pies have soaked crust, Temperature too low at start of
baking.
Filling too juicy.
Used shiny metal pans.
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