Kenmore Easy Baking Recipe & Instruction Booklet page 39

Practical Solutions
COOKIES
Problem Cause Solution
Butter/margarine Too hard. All ingredients must be at room temperature unless
does not blend in otherwisenoted.
well with other
ingredients.
Ingredients are Ingredients were not added at appropriate moment. Pre-measure all ingredients. Add as indicated in recipe.
not well blended.
Cookies spread too Dough istoo soft.
much when baked.
Ingredients must be at room temperature. Ambient
temperature should not exceed 80°F.
Do not over mix cookie dough. Press CLEAR/STOP
when dough appears well mixed.
If dough is too soft, refrigerate for approximately 1 hour
or until slightly firm.
PASTRIES
Pie crust and p_t_ Ingredients were at wrong temperature. Butter and/or shortenings and water must be well chilled.
brisde dough too
soft and sticky. Dough was over-worked. Never workdoughlonger than specifiedin recipe.
Dough is too warm; gluten is notrelaxed.
Dough isvery difficult
to roll out and/or is
sticky.
Chill dough in refrigerator for appoximately ] hour or
until firm. This "rest" allows gluten to relax and butter/
shortening to harden. This is very important so that crust
will be light and flaky when baked.
Problem Cause Solution
P_te-_-choux dough is Dough is too soft. Only use large eggs.
too thin and runny.
High humidity or procedure was not followed.
Baked p_te-_-choux
is soggy with raw
dough in center.
Always prick baked p_te-a-choux with fork (or slice off
tops with a knife) as soon as they come out of the oven to
release any steam.
On occasion there will be some "raw" dough in the center
of the baked p_,te-_-choux. This is normal. Carefully re-
move any "raw" dough you may see with a fork.
For additional baking assistance, please refer to your Owner's Manual or contact customer service
at 516-365-5040 x 344 between 9 a.m. and 5p.m. Eastern time.
You may also address inquiries to:
Welbilt Appliance, Inc.
P.O. Box 3618
New Hyde Park, NY 11042