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USING YOUR OVEN
HOW TO BAKE OR
desired temperature and the selector
time in recipe. Cook longer if neces-
knob to BAKE.
sary.
Remove food from the oven
ROAST
3. Place food in center of oven, allowing
and turn the selector knob to OFF.
1. When cool, position rack in oven de-
a minimum of 2 inches between uten-
If you have carefully followed the basic
pending on what you are baking,
sil and oven walls,
instructions and still experience poor re-
2. To set oven: Turn thermostat knob to
4. Check food for doneness at minimum
suits, these suggestions may be helpful:
COMMON BAKING PROBLEMS AND WHY THEY HAPPEN
Cakes are uneven.
Pans touching each other or
Cakes don't brown on top.
Incorrect rack position.
oven walls.
Temperature set too low.
Batter uneven in pans.
Overmixing.
Temperature set too low or
Too much liquid.
baking time too short.
Pan size too large or too little
Oven not level,
batter in pan.
Undermixing.
Oven door opened too often.
Too much liquid.
Excessive shrinkage.
Too little leavening.
Cake high in middle.
Temperature set too high.
Overmixing.
Baking time too long.
Pan too large.
Overmixing.
Temperature set too high.
Too much flour.
Baking time too long.
Pans touching each other or
Pans too close to each other
oven walls,
or oven walls.
Incorrect rack position.
Cake falls.
Too much shortening or sugar.
Uneven texture.
Too much liquid.
Too much or too little liquid.
Undermixing.
Temperature set too low.
Temperature set too low.
Old or too little baking powder.
Baking time too short.
Pan too small.
Oven door opened frequently.
Cakes have tunnels.
Not enough shortening.
Added incorrect type of oil to
Too much baking powder.
cake mix.
Overmixing or at too high a
Added additional ingredients
speed.
to cake mix or recipe.
Temperature set too high.
Cakes, cookies, biscuits
Incorrect rack position.
don'tbrown evenly.
Oven door not closed properly.
Cakes crack on top.
Batter overmixed.
Door gasket not sealing
Temperature set too high.
properly.
Too much leavening.
Incorrect use of aluminum foil.
Incorrect rack position.
Oven not preheated.
Pans darkened, dented or
warped.
Cake not done in middle.
Temperature set too high.
Pan too small.
Baking time too short.
Cakes, cookies, biscuits too
Oven not preheated.
brown on bottom.
Pans touching each other or
oven walls.
Pie crust edges too brown.
Temperature set too high.
Incorrect rack position.
Pans touching each ether or
Incorrect use of aluminum foil.
oven walls.
Placed 2 cookie sheets on one
Edges of crust too thin.
rack.
Used glass, darkened, stained,
warped or dull finish metal
Pies don't brown on bet-
Used shiny metal pans.
pans. (Use a shiny cookie
tom.
Temperature set too low.
sheet.)
Foiiow _okwa_e _anUfact_rer'_ i_st_ctio_
_
ove_
Pies have soaked crust.
Temperature too low at start of
baking.
Filling too juicy.
Used shiny metal pans.
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