Choosing Oven Cookware; Common Baking Problems And Causes - Maytag 4348178 Use And Care Manual

OVEN COOKWARE
Aluminum
Absorbs heat fasler than glass or steel and conducts heat well. Produces delicate brownmg. lender crust. and
reduces spattering of roasts. Besl for cakes, muffins, quick breads, cookies, and roasting.
Ovenproof Glass/
Because this cookware absorbs heal quickly and holds il well, you should lower your oven temperature 25oF. Gives
Pottery
food a deep, crusty brown lop. Best for casseroles.
Darkened Cookware
Absorbs heat qurcker than shiny cookware. Lower your oven temperature 25oF (except for pastry). Good for pies
and other foods baked in pastry shells.
COMMON BAKING PROBLEMS AND CAUSES
CAKE RISES UNEVENLY
l
Range or oven rack not level
l
Pan warped
l
Batter spread unevenly rn pan
l
Pans too close to oven wall or rack loo crowded
CAKE HIGH IN MIDDLE
l
Too much flour
l
Oven temperature too hrgh
CAKE NOT DONE IN CENTER
l
Wrong srze pan
l
Oven loo hot
l
Pan no1 centered rn oven
s CAKE FALLS
5
l
Too much shortening, lrquld or sugar
l
Temperature loo low
I l
Pan loo small
l
Oven door opened too often
l
Too much leavening or stale leavenrng
20
Overmrxrng after addrng flour
%
BOTTOM PIE CRUST SOGGY
9 Frllrng too JUICY
l
Frllrng allowed lo stand In pre shell before baking
l
Used shrny pans
l
Temperature too low at start of baking
l
Crust and/or frllrng not allowed to cool before frllrng crust
BURNING AROUND EDGES OF PIE CRUST
l
Oven lemperalures too high
l
Edges of crust loo thin or too high
l
Oven too full or pans loo close together
COOKIES AND BISCUITS BURN ON BOl-fOM
l
Oven preheat lrme loo shon
l
Pan loo deep or loo large
l
Used dark pans
l
Used rncorrecl rack posrlron
FOOD NOT DONE AT END OF COOKING TIME
l
Oven temperature set too low
l
Oven loo crowded
l
Oven door opened too often
l
Alumrnum forI blockrng arr movement
10