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USING YOUR OVEN
HOW TOBAKE
1. When cool, position rack in oven
3. Place food in center of oven,
PressSTOP/CLEAR buttonto cancela
dependingon what you are baking,
allowing a minimum of 2 inches
baking operation.
between utensil and oven walls.
2. To setoven: P ressBAKETEMP pad.
If you have carefully followed the
"Bake" lights in the display.
4.Check food for
doneness at
basic instructions and still experi-
minimum time in recipe. Cook
ence poor results, these suggestions
Turn SET knob to the desiredoven
longer if necessary.Removefood
may be helpful:
temperature. "ON" lights in the
from the oven.
display. The oven immediately
turns on and beginsto heat. The
display will register the oven
temperature starting at IO0°F.
COMMON B AKING PROBLEMS ANDWHYTHEY HAPPEN
PROBLEM
CAUSE
PROBLEM
CAUSE
Cakesare uneven.
Panstouching eachotheror
Excessive shrinkage.
Toolittle leavening.
ovenwalls.
Overmixing.
Batter unevenin pans.
Pantoo large.
Oventemperature too low or
Oventemperature too high.
bakingtime too short.
Bakingtime too long.
Range not level.
Panstoo closeto eachother
Undermixing.
or oven walls.
Toomuchliquid.
Crumblyor dry texture.
Impropermeasurement of sugar,
Cakehigh in middle.
Temperature too high.
bakingpowder,liquid or fat.
Bakingtime too long.
Oldbakingpowder.
Overmixing.
Oventemperaturetoo high.
Toomuchflour.
Bakingtime too long.
Panstouchingeachother or
ovenwalls.
Uneventexture.
Toomuchliquid.
Undermixing.
Cakefalls.
Toomuchshorteningor sugar.
Oventemperaturetoo low.
Toomuchor too little liquid.
Bakingtime too short.
Temperature too low.
Oldor too little bakingpowder.
Cakeshave tunnels.
Not enoughshortening.
Pantoo small.
Toomuchbakingpowder.
Ovendooropenedfrequently.
Overmixing.
Oventemperaturetoo high.
'akesdon't brownevenly
Ovennot preheated.
onbottom.
Pansdarkened,dentedor warped. Cakescrack on top.
Batterovermixed.
Oventemperaturetoo high.
akes don'tbrown on top.
Oventemperature too low.
Toomuchleavening.
Overmixing.
Toomuchliquid.
Cakenot donein middle.
Temperature too high.
Incorrectpan size or too little
Pantoo small.
batter in pan.
Ovendooropenedtoo often.
Piecrust edgestoo brown.
Oventemperaturetoo high.
Panstouchingeachother
Cakes, c ookies,biscuitstoo
Ovennot preheated,
or oven walls.
brown on bottom,
Panstouching each other or
Edgesof crust too thin.
ovenwalls.
Using glass, darkened,warped
Piesdon't brown on bottom. Usingshinymetal pans.
or dull finish metal pans.
Incorrectrack position.
Pieshave soakedcrust.
Temperature t oo low at start
Incorrect use of aluminumfoil.
of baking.
Placed2 cookie sheetson one
Fillingtoo juicy.
rack.
Usingshiny metalpans.
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