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Baking
-
How
to
set
Y our
oven
:::
Baking
Positionthe shelfor shelvesin
Ieoven.If cookingon twoshelves
at the sametime,placeshelves
about4 inchesapartand stagger
foodon them.
2. Closeovendoor.
3. Push the BAKEpad and turn the
SET knobuntildesiredtemperature
is displayed. I f preheating is desired,
do not put foodin the ovenuntila
one-secondbeepsoundsto tellyou
the ovenhas stabilizedat the
selectedbakingtemperature.
4. Opendoor andplacefoodin
ovenon centerof shelf. Allowat
least2 inchesbetweenedgeof
bakewareand ovenwallor adjacent
cookware.
5. Closeovendoor.
- 6. Checkfoodfor donenessat
minimumtimeon recipe.Cook
longerif necessary.Push
LEAR/OFFpad and remove
helfPositiom
Mostbakingis doneon the second
shelfposition(B)from the bottom.
Whenbakingthreeor four items,
use twoshelvespositionedon the
secondand fourthsetsof supports
(B& D) frombottomof oven.
Bakeangelfoodcakeson first shelf
position-(A)frombottomof oven.
oven
M okture
Asyourovenheatsup, the
temperaturechangeof the air
in the ovenmaycausewater
dropletsto formon the door
glass. Topreventthis, openthe
ovendoor for the first minute
of ovenheat-upto let the moist
air out.
/
/
BaM~ mps
~
FO11OW
a testedrecipeand
measuretheingredients carefully.
If youareusinga packagemix,
followlabeldirections.
~Donot
openthe oven
doorduring
abaking
operation—heat willbelost
andthebaking timemight n eed to
beextended. Thiscouldcause poor
baking results. I fyoumustopenthe
door, o penitpartially-only
3 or4
inches—and closeit as quickly
as
possible.
. Donotdisturbtheheatcirculation
intheovenwiththeuseofaluminum
foil.If foilis used,placea small
sheetofit, about10by 12inchesat
themost,ona lowershelfseveral
inchesbelowthefetid~Donotplace
fd~on tkeoven
bottom.
. .
.
,.
Com'rnOfiB~titigR
oblem
andPossible Solutiom
Pms
Burningaroundedges
e Oventoofull;avoidovercrowding.
o
Edgesofcrusttoothin.
@ Incorrectbakingtemperature.
Bottomcrustsoggyandunbaked
oAllowcrustand/orfillingtocool
sufficiently beforefillingpieshell.
e
Filling
maybetoothin
orjuicy.
e
Filling
allowed t o
standinpieshell
beforebaking.(Fillpieshellsand
bakeimmediately.)
. Ingredientsandpropermeasuring
/
affectthe ualityofthecrust. Usea
testedr ipeandgoodtechnique.
Make urethereare notinyholesor
tear n a bottomcrust. "Patching"
a p"ecrustcouldcausesoaking."
He fillingrunsover
@
Topand
bottomcrust
notwell
sealedtogether.
~Edgesofpiecrustnotbuiltup
highenough.
@ Toomuchfilling.
@ Checksizeofpieplate.
Wstryis tough;crustnotflaky
~
TOO
muchhandling.
e Fattoosoftor cutintoofine.
Rolldoughlightlyandhandleas
littleas possible.
CAW
Cakeriseshigherononeside
~Batter
spread
u nevenly
inpan.
*Ovenshelvesnotlevel.
~Usingwarpedpans.
@ Incorrectpansize.
Cakescrackingon top
~Oven
temperature
too
high.
~Battertoothick,followrecipe
or exactpackagedirections.
s Checkfor
proper
shelfposition.
oCheck
pansize c alled
forin recipe.
o
Impropermixingofcake.
Cakefalls
e
TOO
muchshortening, s ugaror
liquid.
. Checkleavening agent,baking
powderor bakingsodatoassure
freshness.Makea habittonote
expirationdatesofpackaged
ingredients.
e Cakenotbaked
long
enoughor at
incorrecttemperature.
~If addingoiltoa cakemix, make
certaintheoilis thetypeand
amountspecified.
Crustis hard
e Checktemperature.
e Checkshelfposition.
Cakehassoggy
layer orstreaks a t
bottom
~
Underminingingredients.
* Shortening toosoftforproper
creaming.
e
TOO
muchliquid.
Coowm
&
Blscm
Doughy center; h eavy cruston
surface
ocheck
temperature.
e Checkshelfposition.
e
FO11OW
bakinginstructions
carefullyas giveninreliablerecipe
or on convenience foodpackage.
e Flatcookiesheetswillgivemore
evenbakingresults.Don'tovercrowd
foodsona bakingsheet.
e Convenience foodsused
beyond
theirexpiration d ate.
Browning m orenoticeable o n
oneside
e
Ovendoor notclosedproperly,
checkgasketseal.
e Checkshelfposition.
9
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