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Positionthe shelf or shelvesin
e oven. If cookingon twoshelves
at the same time, staggerthe
cookwarefor best heat circulation.
2. Close ovendoor.
3. Push the BAKEbuttonand
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. Allowat
least2 inches between edge of
bakewareand oven wall or adjacent
cookware.
5. Close ovendoor.
6. Check food for donenessat
minimumtime on recipe. Cook
longer if necessary.Push CANCEL
ton and remove food.
ost baking is done on the second
shelf position (B) from the bottom.
When baking three or four items,
use two shelvespositioned on the
second and fourth sets of supports
(B& D) from bottom of oven.
Bake angel food cakes on first shelf
position (A) from bottom of oven.
Baking'rips'
~ Followa tested recipe and
measure the ingredientscarefully.
Ifyou are usinga package mix,
—-
~Do notopentheovendoorduring
a bakingoperation—heat willbe lost
and~hebakingtimemightneedto
beextended.Thiscouldcausepoor
bakingresults.If youmustopenthe
door,openit partially–only 3 or4
inches--and closeit asquicklyas
possible.
@ Do notdisturbthe heatcirculation
inthe ovenwiththeuseofaluminum
foil. If foilis used, placea small
sheetofit, about 10by 12inchesat
the most, on a lowershelfseveral
inchesbelowthe food. Do not place
foil on the ovenbottom.
common
Baking
and Possible
Pms
Burningmound edges
@ Edgesof crust toothin.
a Incorrect bakingtemperature.
Bottom crust soggyand unbaked
~AllowCrLlst and/or fillingto
COO1
sufficientlybeforefillingpie shell.
~ Fillingmaybe too thinorjuicy.
~Fi]lingallowedto standin pie shell
beforebaking. (Fillpie shellsand
bake immediately.)
@ Ingredientsand proper measuring
affectthe qualityof the crust. Use a
tested recipe and good technique.
Make sure there are no tinyholes or
tears in a bottomcrust. "Patching"
a piecrust could cause soaking.
Pie filling runs over
@ Topand bottomcrust not well
sealed together.
~ Edgesof pie crust not builtup
high enough.
~
TOO
much filling.
e" Check size of pie plate.
F%stryis tough; crust not flaky
~Toomuch handling.
@ Fat too soft or cut in too fine.
Rolldough lightlyand handle as
little as possible.
ICAKES
Cake rises
higher
m one side
s Batterspreadunevenlyin pan.
~oven shelvesnotlevel.
@ Usingwarpedpans.
Cakescrackingon top
o Oventemperaturetoo high.
~Battertoo thick, follow
recipe
orexact p ackage directions.
~checkfor
proper shelfposition.
~Checkpan sizecalledfor inrecipe,
~Improper mixingofcake.
Cakefalls
a
TOO much
shortening,sugaror
liquid.
@ Checkleaveningagent, baking
powderor bakingsodato assure
freshness.Makea habitto note
expirationdatesofpackaged
ingredients.
~Cakenot baked longenoughor
bakedat incorrect temperature.
@ If addingoil to a cake mix, make
certainthe oil is thetype and
amountspecified.
crust is hard
@ Check temperature.
~ Check shelf position.
Cakehas soggy layeror streaksat
bottom
@ Undermining ingredients.
@ Shorteningtoo softfor proper
creaming.
e Toomuch liquid.
COOK3ESF& BEsmJm3
-.
Doughy center;
heavy
crust
o n
surface
@ Check temperature.
@ Check shelf position.
@ Followbaking instructions
carefullyas givenin reliable recipe
or on conveniencefood package.
@ Flat cookie sheetswill givemore
evenbaking results.Don'tovercrowd W
l"-
foodson a baking sheet.
& ~
!
-
:"
~ Conveniencefoodsused beyond
Q ~
;: -
their expiration date.
s
?
Browning more noticeable on
OR
i%
;.. ;.=
one
side
Q
oven
door
not closed properly,
check gasket seal.
QCheck shelf position.
9
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