Advertisement
Baking
How to Set Your Oven
for Baking
1. Position the shetf or shelves in
the oven
If cooking on two
shelves at the same time, stagger
the cookware
for best heat
circulation
2, Close oven door:
3. Push the BAKE button and turn
the SET knob until desired
temperature
is displayed
If'
preheating
is desired, do not put
food in the oven until a one-second
beep sounds to tell you the oven is
preheated°
4. Open door and place food in
oven on center of shelf, Allow at
least 2 inches between edge of
bakeware
and oven wall or
adjacent cookware
5. Close oven door.
6. Check food for aloneness at
minimum
time on recipe
Cook
longer if necessary
Push CANCEL
button and remove food
Shelf Positions
Most baking is done on the second
shelf position (B) from the bottom,
When baking three or' four' items,
use two shelves positioned
on the
second and fourth sets of supports
(B & D) from bottom of oven,
Bake angel food cakes on first shelf
position (A) from bottom of oven
Baking Tips
. Follow a tested recipe and
measure tile ingredients
careffllly
If you are using a package
mix,
follow label directions
• Do not open the oven door during
a baking operation--heat
will be
lost and the baking time might
need to be extended
This could
cause poor' baking results
If you
must open the door; open it
partially---only
3 or 4 inches--and
close it as quickly as possible,
*Do not disturb the heat
circulation
in the oven with the use
of aluminum
foil If foil is used,
place a small sheet of it, about I0
by 12 inches at the most, on a
tower shelf several inches below
the food, Do not place foil on the
oven bottom.
Common
Baking
Problems
and Possible
Solutions
PIES
Burning around edges
° Edges of crust too thin.
° Inconect
baking
temperature
Bottom
crust soggy and unbaked
* Allow crust and/or filling to cool
sufficiently
before filling pie shell
* Filling may be too thin or juicy.
* Filling allowed to stand in pie
shell before baking, (Fill pie shells
and bake immediately.)
° Ingredients
and proper measuring
affect the 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 pie crust could
cause soaking.
Pie filling
runs
over
• Top and bottom crast not well
sealed together,
° Edges of pie crust not built up
high enough°
° Too much filling.
- Check size of pie plate,
Pastry
is tough; crust not flaky
• Too much handling.
• Fat too soft or cut in too fine.
Rot! dough lightly and handle as
little
as possible.,
CAKES
Cake rises higher
on one side
• Batter spread unevenly
in pan,
° Oven shelves not level,,
° Using warped pans,
Cakes cracking
on top
. Oven temperature
too high
• Batter too thick, follow recipe
or exact package directions
• Check for proper shelf position
• Check pan size called for in recipe
. Improper
mixing of cake
Cake falls
• Too much shortening,
sugar or
liquid
• Check leavening
agent, baking
powder or baking soda to assure
freshness
Make a habit to note
expiration
dates of packaged
ingredients
o Cake not baked long enough or
baked at incorrect
temperature
If adding oil to a cake mix, make
certain the oil is the type and
amount specified
Crust
is hard
• Check temperature.
• Check shelf position
Cake has soggy layer or streaks
at bottom
, Undermixing
ingredients.,
* Shortening
too soft for proper
creaming
, Too much liquid,
COOIOES
& BISCUITS
Doughy center; heavy crust on
surface
° Check temperature,
• Check shelf position,
• Follow baking instructions
carefully
as given in reliable recipe
or on convenience
food package
, Flat cookie sheets will give more
even baking results
Don't
overcrowd
foods on a 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
12
Advertisement
