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Baking
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. Turn
OVEN CONTROL knob to desired
temperature.
3.
Place food in oven on center
of shelf. Allow at least 2 inches
between edge of cookware and
oven wall or adjacent cookware.
4.
Check food for doneness at
minimum time on recipe. Cook
longer if necessary. llrn OVEN
CONTROL knob to OFF and
remove food.
Preheating
Preheating is very important when
using temperatures below 225°F.
and when baking foods such as
biscuits, cookies, cakes and other
pastries. Preheat the oven for at
least 15 minutes if preheating is
necessary.
Preheating is not necessary when
roasting or for long-time cooking of
whole meals.
Shelf Positions
Most baking is done on the (B)
shelf position.
When baking three or four items,
use two shelves positioned on the
(B& D)
Bake angel food cakes on the (A)
shelf position.
Baking Tips
Follow a tested recipe and
measure the ingredients carefully.
If you are using a package mix,
follow label directions.
12
As your oven heats up, the
temperature change of the air in the
oven may cause water droplets to
form on the door glass (on models
so equipped). These droplets are
harmless and will evaporate as the
oven continues to heat up.
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 or 4
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 filling 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 piecrust could cause soaking.
filling runs over
Pie
Top and bottom crust not sealed
together well.
. Edges of pie crust not built up
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
little as possible.
CAKES
Cake rises higher on one side
Batter spread unevenly in pan.
Oven shelves not level.
Warped pans used.
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 of noting
expiration dates of packaged
ingredients.
Cake baked at incorrect
temperature or not baked long
enough.
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 streaks at
bottom
Undermining ingredients.
Shortening too soft for proper
creaming.
Too much liquid.
COOKIES &
BISCUITS
Doughy center; heavy crust on
surface
Check temperature.
Check shelf position.
instructions 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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