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Baking
How to Set Your Range
for Baking
2.
TEM P knob to desired tcmpcrtiturc.
Preheat fwcn h~r at least 15 minutes
ii' preheat ing is necessary.
bet ween cd,gc of bakewtire and oven
11' c(x)king on two shelves at the
same time, place shelves atx)u( 4
recipe.
minimum time on
Cook
heat and rcmovc fbod.
Preheating
using temperatures below 225°F.
and when baking hods such as
biscuits. cookies, cakts and other
roasting or for long-time cooking of'
Shelf Positions
Most baking is done on the second
(B & D) from bottom ofmwn.
Baking Tips
Follow a tested rcc ipe and
measure the ingredients cw-cfull y.
If' you are using a package mix.
of the oven or on the black glass
front
door when first turning on the oven,
minutes or until the oven is warm.
Do not open the oven door during
a baking operation-heat will be lost
baking results. If you must open the
inches—and CIOSC it as quickly as
possible.
in the oven with the usc of aluminum
inches below the fbod. Do not pltice
Common Baking Problems
and Possible Solutions
PIES
Burning around edges
Oven too full; avoid overcrowding.
. Incorrect baking temperature.
Bottom crust soggy and unbaked
sufficiently before filling pic shell.
Filling may be too thin or juicy.
before baking. (Fill pie shells and
Ingredients and proper measuring
affect the quality of the crust. Use a
tested recipe and good technique.
tears in a bottom crust. "Patching"
a pie crust could cause soaking.
Pie filling runs over
Top and bottom crust not well
sealed together.
Edges of pic crust not built up
high enough.
Check size ofpie plate.
Pastry is tough; crust not flaky
. Fat too soft or cut in too fine.
CAKES
Cake rises higher on one side
. Batter spread unevenly in pan.
Oven shelves not level.
Using warped pans.
Incorrect pans im.
Cakes cracking on top
Oven temperature too high.
Batter too thick, follow rccipc
or exact package directions.
Check for proper she] f' position.
Improper m i x ing ofcake.
liquid.
Check Icavming agent, baking
freshness. Make a habit to note
expiration dates of puck[iged
Cake not baked long enough or
If adding oi I to a c[ike mix, make
certain the oil is the type and
amount specified.
Crust is hard
Cake has soggy layer or streaks
at bottom
Underm ix ing ingredients.
Shortening too soft for proper
creaming.
COOKIES & BISCUITS
Doughy center; heavy crust on
surface
Check temperature.
Check she] f position.
carefully as given in reliable recipe
or cm convenience food package.
. Flat cookie sheets will give more
even baking results. Don't overcrowd
foods on ii 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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