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tJSING
FOIL
To catch splllovers. GUI a piece of loll sltghlly larger than the pan and lurn
up Ihe edges use IWO oven racks and put rhe loll on Ihe lower oven rack
below Ihe pan Do not use aluminum loll dtreclly under a pan on the same
oven rack The loll wll rellecl heal away lrom the pan
.A
Do not cover the oven bottom or an entlre oyen rack
with foil. The fool can block normal heal flow, cause
cooking failures.
and damage the oven rnterior
For Roastrng
For sbw bmwnrng, place a fol "tenr" l&y
over the meal This IS esfHZlal-
ly QCCK! on a large turkey The "renr" lets oven heal clrculare under Ihe
f&c Sealtng rhe io~l WIII tend IO sIeam the meal
To reduce spattering,
lightly crush 1011 and pul I! M-I the bollom of Ihe pan
under Ihe load
For Brollinq
Do not cover the entire brorler grid with foil. Poor
a
drainage
of hot fat may cause a broiler fire.
If a fire starts, close the oven door and turn controls
off. If fire contrnues. throw baking soda on the fire. Do
not put water on the fire.
CHOOSING
OVEN COOKWARE
ALUMINUM:
Absorbs heat faster than glass or steer and conducts heat
well. Gives delicate browning,
tender crusts. and reduces spattenng of
v)
roasts. Best for cakes. muffins, qurck breads. cOOkies and roasting.
CI
OVENPROOF
GLASS/POTTERY:
Because this cookware absorbs and
c
holds heal well. you should tower your oven temperature 25eF. Gives a
-
I
food a deep, crusty brown top. Best for casseroles
m
TEFLON@ , DULL OR DARKENED COOKWARE: Absorbs heat quicker
than shiny a&ware.
Lower your oven temperature 25FD (exw
for pastry).
c
Good for pres and olher loads baked in pastry shells.
COMMON
BAKING
PROBLEMS
AND
CAUSES
CAKE RISES UNEVENLY
BOTTOM
PIE CRUST
-
Aanqe or oven rack no1
SOGGY
led
l
Pan warped
l
Batter spread unevenly rn
Pan
l
Pan too close to oven
walt'or rack to crowded
CAKE HIGH IN MIDDLE
Fllllng loo ,uxy
Fllllng allowed IO sland I"
pe shell before baking
Used shmy pans
Temperature
too low at
start of bakng
Crust and/or frllrng not
ah+&
to Cool before 1111.
rng crust
l
Too much flour
l
Oven temperature
too
high
CAKE NOT DONE IN
CENTER
l
Wrong pan srze
l
Oven loo hot
l
Pan not centered rn oven
BURNING
AROUND
EDGES
OF PIE CRUST
CAKE FALLS
TOO much shortening, Ii.
quid or sugar
Temperature
too low
Pan too small
Oven door opened too
often
Too much leavening or
stale feavening
0v~~mixir-g after adding
-;.
l
Oven temperature
100
hrgh
l
Edges
of
crust loo thin ur
loo high
l
Oven loo full or pans too
close
together
c0miE.s
AND BISCUITS
BURN ON BOTTOM
l
Oven preheat trme 100
ShOfl
l
Pan too deep or too large
l
Used dark pans
l
Used wrong rack posnion
FOOD NOT DONE AT END
OF COOKING
TIME
l
Oven temperature
set too
low-
*
oven loo crowded
l
Oven door opened too
'
often
l
Alumrnum forI blocking or
movement
a
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