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How to Set Your Range
for Baking
1. Position the shelf or shelves in
the oven. If cooking on two shelves
at the same time, stagger the pans
for best heat circulation.
2. Close oven door.
3. Push the BAKE button and
turn the SET knob until desired
temperature is displayed. If
preheating is desired, do not put
food in the oven until a one-second
beep sounds to tell you the oven is
preheated.
4. Open door and place food in
oven on center of shelf. Allow at
least 2 inches between edge of
cookware.
5. Close oven door.
6. Check food for doneness at
minimum time on recipe. Cook
longer if necessary. Push CANCEL
button and remove food.
Shelf Positions
Most baking is done on the second
shelf position (B) from the bottom.
When baking three or four items,
use two shelves positioned 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 ~ps
measure the ingredients carefully.
If you are using a package mix,
follow label directions.
18
a baking operation—heat will be lost
and the baking time might need to
be extended. This could cause poor
baking results. If you must open the
door, open it partially-only 3 or4
inches—and close it as quickly as
possible.
Do not disturb the heat circulation
in the oven with the use of aluminum
foil. If foil is used, place a small
sheet of it, about 10 by 12 inches at
the most, on a lower shelf several
inches below the food. Do not place
foil on the oven bottom.
Common Baking Problems
and Possible Solutions
PIES
Burning around edges
Edges of crust too thin.
Incorrect baking temperature.
Bottom crust soggy and unbaked
Allow crust and/or filling to cool
sufficiently before fill ing pie shell.
. Filling may be too thin or juicy.
Filling allowed to stand in pie shell
before baking. (Fill pie shells and
bake immediately.)
Ingredients and proper measuring
affect the quality of the crust. Use a
tested recipe and good technique.
Make sure there are no tiny holes or
tears in a bottom crust. "Patching"
a pie crust could cause soaking.
Top and bottom crust not well
sealed together.
high enough.
Too much filling.
Check size of pie plate.
Pastry is tough; crust not flaky
Too much handling.
Fat too soft or cut in too fine.
Roll dough lightly and handle as
Cake rises higher on one side
. Batter spread unevenly in pan.
Oven shelves not level.
Using warped pans.
Cakes cracking on top
Oven temperature too high.
Batter too thick, follow recipe
or exact package directions.
Check for proper shelf position.
Check pan size called for in recipe.
Cake falls
Too much shortening, sugar or
liquid.
Check leavening agent, baking
powder or baking soda to assure
freshness. Make a habit to note
expiration dates of packaged
ingredients.
Cake not baked long enough or
baked at incorrect temperature.
If adding oil to a cake mix, make
certain the oil is the type and
amount specified.
Crust is hard
Check temperature.
Check shelf position.
Cake has soggy layer or streak at
bottom
Undermining ingredients.
Shortening too soft for proper
creaming.
Too much liquid.
Doughy center; heavy crust on
surface
Check temperature.
Check shelf position.
Follow baking instructions
carefully as given in reliable recipe
or on convenience food package.
Flat cookie sheets will give more
even baking results. Don't overcrowd
foods on a baking sheet.
Convenience foods used beyond
their expiration date.
Browning more noticeable on
one side
Oven door not closed properly,
check gasket seal.
Check shelf position.
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