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Choosing Cookware; Common Baking Problems And Causes - Maytag 336125 Use And Care Manual

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CHOOSING COOKWARE
COOKTOP
COOKWARE
COOKING
NOTES
Alumrnum
Spreads heat qurckly and evenly Best for Iryrng, brarsrng and pot roasts.
-
Cast Iron
Slow to change lemperature and holds heat. Good for browntng. frying and stewrng.
Coppper. Trn-lrned
Oulck to change temperature. Great for gourmet cwkrng,
wane sauces and egg cookery
Tin-linrng will wear thin with
use and must be relrnned lo avord a porsonous reactron between the copper, the heat and the food
Glass Ceramic
Porcelarn Enamel
StaInless Steel
OVEN COOKWARE
Aluminum
Slow to change temperature
Best for long, low heat cookrng wrth a Irqurd.
Porcelatn enamel over Steel IS long lastrng, starn and scratch resrstant How well It heats depends upon the type of
steel used Best for cookrng soups and other lrqurds
Usually combrned with other metals such as alumrnum, copper or carbon steel. These other metals make the
cookware heal more quickly while Ihe stainless steel makes II strong and long lasting. Best for frying, sauces, soups,
vegetables and egg cooklng
Absorbs heat faster than glass or steel and conducts heat well. Produces delicate browning,
tender crusts, and
reduces soattering
of roasts. Best for cakes, muffins, quick breads, cookies and roasting.
Ovenproof
Glass/
Because this cookware
absorbs heat qurckly and holds it well, you should lower your oven temperature
25oF.
Pottery
Gives food a deep. crusty brown top. Best for casseroles
Teflon, Dull or
Absorbs heat quicker than shinny cookware.
Lower your oven temperature
25oF (except for pastry). Good for
Darkened
Cookware
pies and other foods baked in pastry shells.
0.
Can I use special cooking equrpment.
lrke an orrental wok, on my cooklop
elements?
A.
Yes, if you use a support ring that is vented (with holes).
Solid (unvented)
support
rings should not be used
because they trap the heat under the element and
may
damage the cooktop.
COMMON BAKING PROBLEMS AND CAUSES
CAKE RISES UNEVENLY
l
Range or oven rack not level
l
Pan warped
l
Batter spread unevenly I"
an
l
Pans loo close to oven wa I or rack loo crowded
P
CAKE HIGH IN MIDDLE
l
Too much flour
l
Oven temperature loo hrgh
CAKE NOT DONE IN CENTER
l
Wrong sue pan
l
Oveniw
hot
l
Pan not centered rn oven
CAKE FALLS
l
Too much shortening, llquld or sugar
l
Temperature
tw low
l
Pan tw small
l
oven dwr opened tw often
l
Tot much leavenin
or stale leavenrng
l
Overmwng
afIer a 2 ding flour
11
BOTTOM PIE CRUST SOGGY
to sland rn pre shell before baking
l
Temperature
too low at start of bakrn
l
Crust and/or frllrng not allowed to coo before filling
9
BUANING
AROUND
EDGES OF PIE CRUST
l
Oven temperatures
too high
l
Edges 01 crust too thtn or tw high
l
Oven too full or pans tw close together
COOKIES AND BISCUITS
BURN ON BOTTOM
l
Oven preheat time too short
l
Pan tw deep or tw large
l
Used dark pans
l
Used incorrect rack poWron
FOOD NOT DONE AT END OF COOKING TIME
l
Oven lemperature
set tw low
l
Oven tw crowded
l
Oven door opened too often
l
Alumrnum loll blockrng arr movement

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