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1. Positionthe shelfor shelvesin
" - oven.If coohng on twoshelves
at thesametime, staggerthepans
forbestheatcirculation.
2. Closeovendoor.
3. Pushthe BAKBbuttonand
turn the SETknobuntildesired
temperatureis displayed.If
preheatingis desired,do notput
foodin the ovenuntila one-second
beepsoundsto tellyouthe ovenis
preheated.
4. Opendoor andplacefoodin
ovenon centerof shelf. Allowat
least2 inchesbetweenedgeof
bakewareandovenwallor adjacent
cookware.
5. Closeovendoor.
6. Checkfoodfor donenessat
minimumtimeon recipe.Cook
longerif necessary.Push ICANCEL
buttonandremovefood.
sheifPositi@m
:ost bakingis doneon the second
shelfposition(B)fromthe bottom.
men bakingthreeor four items,
use twoshelvespositionedon the
secondand fourthsetsof supports
(B& D) frombottomof oven.
Bakeangelfoodcakeson first shelf
position(A)frombottomof oven.
BaMw
mps
~
FOIIOW a testedrecipeand
measuretheingredients carefully.
If youareusing
a
packagetiX,
followlabeldirections.
~Donotopentheovendoorduring
a bakingoperation—heat wi~belost
andthebakingtimemightneedto
beextended. T hiscouldcausepoor
bakingresults.Ifyoumustopenthe
door,openit partially-o~y 3or4
inches—and closeit asquicklyas
possible.
~DOnotdis~rb theheatcirculation
intheovenwiththeuseofduminum
foil.If foilis used,placea small
sheetofit, about10by 12inchesat
themost,on a lowershelfseveral
inchesbelowthefood.Donot place
foilon the ovenbottom.
~0~~0~
B~H~
Problem
andPossible Solutiom
Pms
Burning around edges
eEdges
ofc~st toothin.
~~nc~rrect b ~ng temperature.
Bottomcrust soggyand unbaked
@ A~~ow c rustand/orfi~ingto
COO~
sufficiently before.filling pieshell.
~
~il~ing
maybe
too thin.
or~uicy.
o~i~l~ng ~ lowedto standinpie
shell
beforebaking.(Fillpieshe~sand
bakeimmediately.)
e
Ingredients
and
propermeasuring
affectthequalityofthecrust. LTse a
testedrecipeandgoodtechnique.
Makesurethereareno tinyholesor
tearsin abottomcrust. "Wtching"
a piecrust couldcausesoaking.
me fillingruns over
oTopandbottomcrust
notwe~~
sealedtogether.
@ Edgesofpiecrest notbuiltup
highenough.
oToomuchfi]]ing.
~Checksizeofpieplate.
Wstry is tough; crust not flaky
oTOO muchhandling.
~Pattoos~fior CUt intoo fine.
Rolldoughlightlyandhandleas
littleaspossible.
Cms
Cake
rises
higher
o n
one side
oBatterspreadunevenly inpan.
*oven shelvesnotlevel.
*Usingwarpedpans.
cakes Craeting on top
ooven temperature toohigh.
e Battertoothick,followrecipe
or exactpackagedirections.
~Checkforpropershelfposition.
~Checkpanshe calledforinrecipe.
@Improper mixingofcake.
Cake falls
e Toomuch
shortening, s ugaror
liquid.
~Checkleavening agent,bating
powderor bakingsodatoassure
freshness.Makea habittonote
expirationdatesofpackaged
ingredients.
e Cakenotbakedlongenoughor
bakedat incorrecttemperature.
e If addingoilto a cakemix,make
certaintheoilisthetypeand
amountspecified.
Crust is
hard
@
Checktemperature.
oCheckshelfposition.
Cake has soggy layeror streaks at
bcttom
e
unde~xing ingredients.
e ~hortening tooSOft forproper
creaming.
~Tiiomuchliquid.
cooms
& BIscwm
Doughycenter; heavycrust.on
surface
*
Checktemperature.
@ Checkshelfposition.
~~o~~ow b ating instructions
carefullyas given. i n reliablerecipe
or onconvenience foodpackage.
o~~at c ookiesheetswi~l g ivemore
evenbakingresults.Don'tovercrowd
foodsona bating sheet.
e Conveltience f oodsusedbeyond
theirexpirationdate.
Browningmore noticeableon
one
side -
~Ovendoornotclosedproperly,
checkgasketseal.
@ Checkshelfposition.
15
a,
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