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M9w$0
set
Yil.n- Range
for
1. Positionthe shelf or shelvesin
theoven.If cookingon twoshelves
at the same time, staggerthepans
forbestheat circulation.
2. Closeovendoor. Turn
OVENCONTROL knob to desired
temperature.Preheat ovenfor at
least 15minutesif preheatingis
necessary.
3. Place food in oven on center
of shelf, Allowat least 2 inches
betweenedge of bakewareand oven
wall
or adjacentcookware.
4. Check food for donenessat
minimumtime on recipe. Cook
longerif necessary.Turn OVEN
CONTROL knob to OFF and
removefood.
Preheatingis very importantwhen
usingtemperaturesbelow225"F.
and when bakingfoodssuchas
biscuits,cookies, cakes andother
pastries.
Preheatingis not necessary when
roastingor for long-timecookingof
wholemeals.
Most baking is done on the second
shelf position (B) from the bottom.
When
~&ing
three or four items,
use two shelves positioned on the
second and fourth sets of supports
(B& D) from bottom of oven.
Bakeangel food cakes on first shelf
Position(A) from bottom of oven.
-j ' 9
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Tips
e
FO11OW
a testedrecipe and
measurethe ingredientscarefully.
If youare usinga packagemix,
followlabel"directions.
@ Do not open theovendoor during
a bakingoperation-–heatwillbe lost
and the bakingtime mightneedto
be extended.Thiscould causepoor
bakingresults.If youmustopenthe
door, open it partially—only3 or 4
inches—andcloseit as quicklyas
possible.
~Do not disturb the heat circulation
inthe ovenwith the useof aluminum
foil. If foilis used, place a small
sheetof it, about 10by 12inchesat
the most, on a lowershelf several
inchesbelowthe food. Do not place
foilon the ovenbottom.
Problem
andPossibk solutions
HIM
Burning around edges
~
Edges
of crust too thin.
e Incorrect bakingtemperature.
Bottom crust soggy and unbaked
@
A11ow
crust and/or fillingto
COO1
sufficientlybeforefillingpie shell.
@ Fillingmaybe too thin orjuicy.
@ Fillingallowedto stand in pie shell
beforebaking. (Fill pie shellsand
bake immediately.)
~ Ingredientsand proper measuring
affectthe 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.
I% filling runs over
~Topand bottom crust not well
sealed together.
~
Edges
of pie crust not built up
high enough.
e Toomuch falling.
@ Check size of pie plate.
Pastry is tough; Crust not flaky
QTio much handling.
~ Fat too soft or cut in too fine.
RoHdough lightly and handle as
little as possible.
CAKES
Cakeriseshigherononeside
@ Batterspreadunevenlyinpan.
Qoven shelve~notlevel.
~Usingwarpedpans.
Cakes crackingon top
~Oventemperaturetoo high.
o Battertoo thick, followrecipe
or exactpackagedirections.
e check for proper shelfposition.
e Checkpan sizecalledforin recipe.
~Impropermixingofcake.
Cake falls
e
TOO
much shortening,sugaror
liquid.
~Check leaveningagent, baking
powderor bakingsodatoassure
freshness.Makea habitto note
expirationdatesofpackaged
ingredients.
@ Cakebakedat incorrect
temperatureor notbakedlong
enough,
~If addingoil to a cakemix, make
certain the oil isthe type and
amountspecified.
Crust is hard
~ Checktemperature.
o check shelfposition.
Cakehassoggy layeror streaksat
bottom
~ Undermining ingredients.
* Shorteningtoo softfor proper
creaming.
~
TOO
much liquid.
COOKIES & Blscmm
Doughy
center;
heavy crust on
surface
~ Check temperature.
e Check shelf position.
~
~OllOW
baking instructions
carefully as givenin reliable recipe
or on conveniencefood package.
@ Flat cookie sheetswill give more
evenbakingresults.Don'tovercrowd
foodson a baking sheet.
~ Conveniencefoodsused beyond
their expiration date.
more
on
Oneside
~ Oven door not closed properly,
check gasket seal.
@ Check shelf position.
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