Problems And Causes - Roper B5007X0 Use And Care Manual

1
OVEN COOKWARE
4
Aluminum Absorbs heal fasler than glass or steel and conducls heat well. Produces delicate brownmg, fender crust, and
reduces spattering of roasts. Besl for cakes, muffins, quick breads, cookies, and roasting.
Ovenproof Glass/
1
Because this cookware absorbs heal quickly and holds it well, you should lower your oven temperature 25OF. Gives
Pottery food a deep, crusty brown top. Best for casseroles.
Teflon, Dull or Absorbs heal quicker than shiny cookware. Lower your oven lemperature 25OF (excepl for pastry). Good for Pies
Darkened Cookware and other foods baked in pastry shells.
I -
COMMON BAKING PROBLEMS AND CAUSES
CAKE RISES UNEVENLY
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Range or oven rack not level
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Pan warped
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Batter spread unevenly In pan
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Pans loo close lo oven wall or rack too crowded
CAKE HIGH IN MIDDLE
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Too much flour
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Oven temperature too hrgh
CAKE NOT DONE IN CENTER
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Wrong srze pan
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Oven loo hot
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Pan not centered In oven
CAKE FALLS
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Too much shortenfng, lrqufd or sugar
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Temperature loo low
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Pan loo small
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Oven door opened loo often
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Too much leavenfng or stale leavening
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OvermIxIng after addfng flour
BOTTOM PIE CRUST SCGGY
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Frllrng loo JUICY
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Fflllng allowed lo stand In pfe shell before bakrng
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Used shfny pans
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Temperature too low at start of bakrng
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Crust and/or IfIlIng not allowed Lo cool before flfilng crust
BURNING AROUND EDGES OF PIE CRUST
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Oven temperatures loo high
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Edges of crust too thin or too high
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Oven too full or pans loo close together
COOKIES AND BISCUITS BURN ON BOTTOM
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Oven preheal lime loo short
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Pan loo deep or loo large
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Used dark pans
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Used incorrecl rack posltlon
FOOD NOT DONE AT END OF COOKING TIME
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Oven temperature sel loo low
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Oven too crowded
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Oven door opened loo often
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Aluminum forI blocking air movement