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Eikm'
to
set
M m"Range
h"
1. Positionthe shelfor shelvesin
theoven.
2.
Close oven
door,turn OVEN
I"EMPknobto desiredtemperature
andpreheatovenfor about 10
minutesif preheatingis necessary.
3.
Place
foodin ovenon centerof
shelf.Allowat leastan inchbetween
edgeof bakewareand ovenwallor
adjacentutensils.
If cooking on two
shelvesat the
sametime, placeshelvesabout4
inchesapart and staggerfoodon
them.
4. Checkfoodfordoneness a t
minimum timeonrecipe. C ook
longer i f necessary. Switch off
heatandremove food.
reheating is important when
using
temperaturesbelow225"F.and
whenbakingfoodssuch as biscuits,
cookies,cakesandother pastries.
Preheatingis notnecessarywhen
roastingor for long-timecooking
ofwholemeals.
Mostbakingis doneon the second
shelfposition(B)from the bottom.
Whenbakingthreeor four items,
,l~c~Wu s helvespositionedon the
secondand fourthsetsof supports
(B& D) from bottomof oven.
Bakeangelfoodcakeson firstshelf
position(A) frombottomof oven.
Baking Tips
@ Followa testedrecipeand
measurethe ingredientscarefully.
If youare usinga packagemix,
followlabeldirections.
~If moistureis noticeable on the
frontof theovenor on theoven
windowwhenfirstturningon the
oven,leavetheovendoorajarfor a
fewminutesor untiltheovenis
warm.
e Do notopentheovendoorduring
a bakingoperation—heat will
be
lostandthebakingtimemightneed
to be extended.Thiscouldcause
poorbakingresults.
~Do notdisturbtheheatcirculation
in theovenwiththeuseofaluminum
foil. If foilis used,placea small
sheetof it, about10by 12inchesat
the most, on a lowershelfseveral
inchesbelowthefood.Do not
placefoilon the ovenbottom.
Common
Baking
Problems
and PossibleSolutions
Pm
Burning around edges
~
Oventoofill; avoidovercrowding.
@ Edgesof crusttoothin.
@ Incorrectbakingtemperature.
Bottom crust soggy and unbaked
@
Allowcrustand/orfillingto cool
sufficientlybeforefillingpie shell.
~Fillingmaybe toothinorjuicy.
~Fillingallowedto standin pie
shellbeforebaking.(Fillpie shells
andbakeimmediately.)
~Ingredientsandpropermeasuring
affectthe qualityof thecrust. Use a
testedrecipeand goodtechnique.
Makesurethereare no tinyholes
or tearsin a bottomcrust."Patching"
a pie crustcouldcausesoaking.
Pie filling runs over
~
Topandbottomcrustnotwell
sealedtogether.
@ Edgesof pie crustnotbuiltup
highenough.
@ Toomuchfilling.
~ Checksizeof pieplate.
Pastry is tough; crust not flaky
@ TOO
muchhandling.
@ Fattoo softor cut in toofine.
Rolldoughlightlyandhandleas
littleas possible."
7
CAKES
Cake rises higher on one side
@
Batterspreadunevenlyin pan.
@ Ovenshelvesnotlevel.
@ Usingwarpedpans.
@ Incorrectpan size.
Cakes cracking on top
~
Checkoventemperature.
~Battertoothick,followrecipe
or exactpackagedirections.
~Checkfor propershelfposition.
~Checkpansizecalledfor in wipe.
~Impropermixingof cake.
Cake falls
~
Toomuchshortening, s ugaror
liquid.
e Checkleavening agent,baking
powderor bakingsodato assure
freshness.Makea habitto note
expirationdatesofpackaged
ingredients.
e Cakenotbakedlongenoughor at
correcttemperature.
~If addingoil to a cakemix, make
certainthe oil is thetypeand
amountspecified.
Crust is hard
e
Checktemperature.
g Checkshelfposition.
Cake has soggy layer or streaks
at bottom
UI
U nderminingingredients.
g Shorteningtoo softfor proper
creaming.
g Toomuchliquid.
Cooms
&
Imxmm
Doughy center; heavy crust on
surface
~
Checktemperature.
@ Checkshelfposition.
e Followbakinginstructions
carefi.dly as givenin reliablerecipe
or on convenience foodpackage.
~ Flat cookiesheetswill givemore
evenbakingresults.Don'tovercrowd
foodson a bakingsheet.
8 Convenience foodsusedbeyond
their expirationdate.
Browning more noticeable on
one side
~
Ovendoor notclosedproperly,
checkgasketsea!.
g Checkshelfposition.
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