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Bating
—
—
.
L Positionthe shelfor shelvesin
the oven.If cookingon twoshelves
at thesametime,placeshelves
about4 inchesapartand stagger
foodon them.
2. Closeovendoor.
3. Pushthe BAKEbuttonand
turn the SETknobuntildesired
temperatureis displayed. I f
preheatingis desired,do notput
foodin the ovenuntila one-second
beepsoundsto tellyouthdovenhas
stabilizedat the selectedbaking
temperature.
4. Opendoor andplacefoodin
ovenon centerof shelf. Allowat
least2 inchesbetweenedgeof
bakewareandovenwallor adjacent
cookware.
5. Closeovendoor.
6. Checkfoodfor donenessat
minimumtimeon recipe.Cook
longerif necessary.PushCANCEL
buttonand removefood.
shelfPositiom
Mostbakingis doneon the second
shelfposition(B)fromthebottom.
Whenbakingthreeor four items,
use twoshelvespositionedon the
secondand fourthsetsof supports
(B& D) frombottomof oven.
Bakeangelfoodcakeson firstshelf
position
(A) frombottomof oven.
BakingTips
@ Followa testedrecipeand
measuretheingredients carefblly.
If youareusinga packagemix,
followlabeldirections.
—
~
Ifmoistureis n~tic~bieontie
frontoftheovenor ontheblackglass
doorwhenfirstturningontheoven,
leavetheovendoorajarfora minute.
@Do notopentheovendoorduring
a bakingopemtion-heatwiilbelost
andthebakingtimemightneedto
beextended. T hiscouldcausepoor
bakingresults.Ifyoumustopenthe
door,openitpartially-only 3or 4
inches—and closeitasquicklyas
possible.
@ Donotdisturbtheheatcirculation
intheovenwiththeuseofaluminum
foil.If foilis used,placea small
sheetofit, about10by 12inchesat
themost,on a lowershelfseveral
inchesbelowthefood.Donot piace
foilontheovenbottom.
Common Bakingproblems
andP&&lieSolutions
Pm
Burningaroundedges
o Oventoofull;avoidovercrowding.
~Edgesofcrusttoothin.
e ~ncorrect b akingtemperature.
Bottomcrustsoggyandunbaked
e
A]1ow
crust
and/orfillingto
cool
sufficientlybeforefillingpieshell.
@ Fillingmaybetoothinorjuicy.
~
Filling
allowed
to standinpieshell
beforebaking.(Fillpieshellsand
bakeimmediately.)
*Ingredientsandpropermeasuring
affectthequalityofthecrust. Usea
testedrecipeandgoodtechnique.
Makesuretherearenotinyholesor
tearsin a bottomcrust. "Patching"
a piecrust couldcausesoaking.
Pie fillingrunsover
~
Top md
bottom crust
notwell
seaiedtogether.
@Edges o fpiecrust notbuiltup
highenough.
@ Toomuchfilling.
@ Checksizeofpie
plate.
Mtry is tough;crustnotflaky
@Too m uchhandling.
@ Fattoosofior cutintoofine.
Rolldoughlightlyandhandleas
littleaspossible.
9
cAm
C&e riseshigherononeSW
~Batterspreadunevenlyinpan.
@ oven shelves~@}evel,
@ Usingwarpedpans.
@ Incorrectpansize.
Cakescrackingcmtop
~Oventemperaturetoohigh.
~Battertoothick,followrecipe
or exactpackagedirections.
@Check forpropershelfposition.
@ Checkpansizecalledforinrecipe.
~Impropermixingofcake.
Cakefalls
.@Too m uchshortening, s ugaror
liquid.
*Checkleavening agent,baking
powderor bakingsodatoassure
freshness.Makea habitto note
expirationdatesofpackaged
ingredients.
@ Cakenotbakedlongenoughor at
incorrecttemperature.
*If addingoilto acakemix,make
certaintheoilis thetypeand
amountspecified.
Crustis hard
oChecktemperature.
s Chwk shelfposition.
Cakehassoggylayerorstreaksat
bottom
@ Underminingingredients.
~Shortening toosoftforproper
creaming.
o TOO
muchliquid.
amaEs
&
JmxxJrn
Doughycenter;heavycruston
surface
oChwktemperature.
e Chwk shelfposition.
e
FO11OWbaking
instructions
carefullyas givenin reliablerecipe
or onconvenience foodpackage.
~Flatcookiesheetswillgivemore
evenbakingresults.Don'tovercrowd
foodson a bakingsheet.
~conveniencefoodsused
beyond
theirexpirationdate.
Browningmorenoticeab~e on
oneside
@ OvendoornotclosedDro~rlv=
-- .
~
--
~. -
--
=-=
—.
=f=
checkgasketseal.
' '
"'
@ Checkshelfposition.
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