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CMiKEs
cake
rises
higher m OneSide
*Batter
spreadunevenly inpan.
6J @ en shelvesnot~eve~.
@ Usingwarpedpans.
e Incorrectpansize.
~
DO IIOt
o pen
theovendoorduring
a bakingoperation-heatwillbelost
andthebakingtimemightneedto
beextended.Thiscouldcausepoor
bakingresults.Ifyoumustopenthe
door,openimpartially-ordy 3or4
inches—and closeitasquicklyas
possible.
Eimm
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1. Position the shelf or shelves in
the oven. 1fcooking on two shelves
at the same time, place shelves
aboutAinches apart and stagger
fboclon them.
top
*oven temperature
too
high.
*Battertoothick,followrecipe
or exactpackaged~rections.
@ Checkforprbpers~~ifposition.
s ChWk~~ j~ cwed fbrti"recipe.
~
Improper
mixingofcake.
e Do not d~s~~~ ~~ heat
pi~~~~at,ion
in theovenwiththeuseofalwninum
foiL'If foilisused,placeasrnail
sheetofit, aboutIOby12inchesat
themost,on a lowershelfseveral
inchesbelowthefood.Donot place
f'ilon tlleovenbottom.
2.
close oven cloor.
3. Pushthe BAKEbuttonand
turnthe SETknobuntildesired
temperature is displayed. 1f
preheating is clesired, do not put
f~
in the oven until a one-second
beep sounds to tell you the oven has
stabilized at the selectecibaking
03rnperature.
cakefdk
@ T06muchshortening, s uga~ or
Iiqqid.
~Checkleavening ageqt,baking
powde~orbaking ~@atoassure
freshness.Makeahabitto note
expiration datesofpac~ged
ingredients.
bC&e notbakedlongenough
orat
incorrecttemperature.
@If
adding
oiltoa cakemix, make
certaintheoilis thetypeand
amountspecified.
Crust ishard ,
& Checktemperature.
@ Checkshelfposition.
4. Opendoor andplacefoodin
ovenon centerof shelf. Allowat
ieast2 inchesbetweenedgeof
lmkeware andovenwallor adjacent
cookware.
Pm
?&.urpingmmddges
~oven toofill; avoidovercrowding.
s
Edges of
crusttoothip.
~Incorrectlpk$ngqmperature.
'
:,
5. Closeovendoor.
Bottom
crust
sog~andunbak@d
~AHOW CrUS~ and/orfillingto cool
sufficiently beforefiiliig pieshell.
~
~il~ing may
betoothinorjuicy.
~~fi~ing
allowed
to standinpieshell
beforebaking.(FWpieshellsand
bakeirmriediatdy.)
~
hgredients
a ndpropermeasuring
affectthequalityofthe crust.Usea
testedrecipeandgoodtechnique.
Makesurethereareno tipyholesor
tearsinabottomcrust. "Patching"
a piecrust couldcausesoaking.
6 Checkfoodfor donenessat
" imumtimeon recipe.Cook
ongerif necessary.Pushoven
CANCELbuttonand removefood.
Cakehassoggykqw' Or'stmaks?t
bottom
~'~ndermixing ingredients.
~Shortening toosoftforproper
creainigg.
@TOO muchliquid.
hlost baking is done on the second
shelf position (I3)from the bottom.
Whenbakingthreeor fouriterns,
usetwoshelvespositionedon the
secondand fourthsetsof supports
@ &D) frombottomof oven.
Bakeangelfoodcakeson first shelf
position(A)from bottomof oven.
coo-
0!%
I m!xmTs
ghmghyaimter;heavy
crust
m
surface
~
(3EClC
temperature.
@ ~heclc shelfposition.
@ ~O~]OW
baking
instructions
carefi.dly asgiveninreliable' r ecipe
or onconvenience foodpa&age.
~~~atcookiesheetswillgivemore
evenbakingresults.Don'tovercrowd
foodsonabakingsheet.
e Convenience f oodsusedbeyond
Pie
iming
E'wlnsum!r
@Top andbottomcrustnotwell
sealedtogether.
~Mges ofpiecrustnotbuiltUP
highenough.
~TOO muchfilling.
@Check sizeofpieplate.
maTa
-—A
—.
—
-
RMss-
*~ol~ow a testedrecipeand
measuretheingredientscarefidly.
Ifyouareusinga packagemix,
followlabeldirections.
-.
-
Rastry is tough;
m ust
rmmaky
@ TOO muchhandling.
@ Fattoosofior cutin toofine.
Rolldoughlightlyandhandleas
littleas possible.
theirexpirationdate.
-
BTmDlre
noticeableon
WM?
side
—
~oven doornotclosedproperly,
—=-
-.
cfieckgasketseal.
e Checkshelfposition.
15
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