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2. Close ovendoor. Turn OVEN
SET knobto B~
or TIME BA~
and OVEN TEMP knob to desired
temperature,Preheat ovenfor at
least 15minutes if preheatingis
necessary,
3. Place food in ovenon center
of shelf. Aliow at least 2 inches
between edge of bakewareand oven
wallor adjacent cookware.
If cooking on two shelvesat the
same time, place shelvesabout 4
inches apart and staggerfood on
them.
4. Check food for doneness at
minimum time on recipe, Cook
longer if necessary. Switch off
heat and removefood.
Preheating
Preheating is very importantwhen
usingtemperatures below225°F.
and when baking foodssuch as
biscuits, cookies, cakes and other
pastries.
Preheating is not necessary when
roasting or for long-time cooking of
whole meals.
shelf Positions
Most baking is done on the second
shelf position (B) from the bottom.
When baking three or four items,
usc two shelves positioned on the
second and fourth sets of supports
(B& D) from bottom of oven,
Bake angel food cakes on first she~f
Baking
mps
@ Followa testedrecipeand
measurethe ingredientscarefully.
If youare usinga packagemix,
followlabeldirections.
@ Do not open the ovendoor during
a bakingoperation—heat w illbe lost
and the bakingtimemightneedto
be extended.This couldcausepoor
bakingresults. If youmust openthe
door, open it partially-only 3 or4
inches—andcloseit as quicklyas
possible.
@ Do not disturb the heat circulation
in the ovenwiththe useofaluminum
foil. If foilis used, place a small
sheet ofit, about 10by 12inchesat
the most, on a lowershelf several
inchesbelowthe food. Do not place
foilon the ovenbottom.
common
Baldng
Boblem
and
PossibleSolutiom
pm
Burning
around
edges
@ Oventoo full; avoidovercrowding.
@ Edges of crust too thin.
~Incorrect bating temperature.
Bottom crust soggyand unbaked
~
AIIOW
crust
and/or fillingto
COO1
sufficientlybefore fillingpie shell.
@ Filling may be too thin orjuicy.
* Filling allowedto standin pie shell
beforebaking. (Fill pie shelis and
bake immediately.) -
~Ingredients and proper measuring
affect the quality ofthe crust. Use a
tested recipe and goodtechnique.
Make sure there are no tiny holes or
tears in a bottom crust. "Patching"
a piecrust could cause soaking.
He filling
runs over
QTopand bottom crust not well
sea~edtogether.
QEdges of pie crust not built up
high enough.
GToomuch filling.
QCheck size of pie plate.
cAms
cake riseshigheron
One
side
~Batterspreadunevenlyin pan.
~Ovenshelvesnotlevel,
* Usingwarpedpans.
@ Incorrectpan size.
Cakescrackingon
top
~Oventemperaturetoo high.
~Battertoo thick, followrecipe
or exactpackagedirections.
~Check for proper shelfposition.
* Checkpan sizecalledforin recipe.
~Improper mixingofcake,
cake
falls
@ Toomuch shortening,sugaror
liquid.
~ Check leaveningagent, baking
powderor bakingsodato assure
freshness. Makea habit to note
expirationdatesof packaged
ingredients.
@ Cake not bakedlong enoughor
at incorrecttemperature.
@ If addingoil to a cake mix, make
certain the oil is the type and
amountspecified.
crust is hard
@ Check temperature.
e Check shelfposilion.
cake
hassoggylayeror Strealw
at
bottom
~ Undermining ingredients.
~ Shorteningtoo softfor proper
creaming.
~Toomuch liquid,
eooHEs
&Blscmm
Doughy
center;
heavy
crust
o n
surface
@ Check temperature.
o Check shelf position.
QFollowbaking instructions
carefully as given in reliable recipe
or on conveniencefood packag~.
QFlat cookie sheetswill give more
evenbaking results. Don'tovercrowd
foods on a baking sheet.
~ Convenience foodsused beyond
their expiration date.
Bro}vning
more
noticeable
on
oneside
QOven door not closed.properly,
check gasket seal.
~ Check shelf position.
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