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Baking
How to Set Your Range
for Baking
I. Position the shelf or shelves in
the oven• If cooking on two shelves
at the same time, place shelves on
alternate
shelf supports and stagger
food on them.
2. Close oven door,
3. Push the BAKE button and
turn the SET knob until desired
temperature
is displaye&
If
preheating is desired, do not put
food in the oven until a one-second
beep sounds to tell you the oven is
preheated°
4. Open door and place food in
oven on center of shelf. Allow at
least 2 inches between edge of
bakeware
and oven wall or adjacent
cookware.
Closeoven
doo_
6. Check food for doneness
at
minimum
time on recipe. Cook
longer if necessary.
Push CANCEL
button and remove food,
Shelf lPos'ltions
Most baking is done on the second
shelf position
03) from the bottom_
When baking three or four items,
use two shelves positioned
on the
second and fourth sets of supports
(B & D) from bottom of oven_
Bake angel food cakes on first shelf
position (A) fiom bottom of oven.
Baking Tips
* Follow a tested recipe and
measure the ingredients
carefully°
If you are using a package mix.
follow label directions.
• Do not open the oven door during
a baking operation--heat
wilt be lost
and the baking time might need to
be extended° This could cause poor
baking results. If you must open the
door, open it partially--only
3 or 4
inches--and
close it as quickly as
possible_
• Do not disturb the heat circulation
in the oven with the use of aluminum
foilo If foil is used, place a small
sheet of it, about 10 by 12 inches at
the most, on a lower shelf several
inches below the food._Do not place
foil on the oven bottom.
Common Baking Problems
and Possible Solutions
PIKS
Burning around edges
• Edges of crust too thin°
a Incorrect baking temperature_
Bottom crust soggy and unbaked
o Allow crust and/or filling to cool
sufficiently
before filling pie shell.
• Filling may be too thin or juicy.
o Filling allowed to stand in pie shell
before baking. (Fill pie shells and
bake immediatelyo)
o Ingredients
and proper measuring
affect the quality of the crust. Use a
tested recipe and good technique.
Make sure there are no tiny holes or
tears in a bottom crust. "Patching"
a pie crust could cause soaking°
Pie filling runs over
o Top and bottom crust not well
sealed together°
o Edges of pie crust not built up
high enough.
o Too much filling.
o Check size of pie plate.
Pastry is tough; crust not flaky
o Too much handling.
o Fat too soft or cut in too fine.
Roll dough lightly and handle as
little as possible.
CAKES
Cake rises higher on one side
• Batter spread unevenly in pan_
o Oven shelves not level _
o Using warped pans_
Cakes cracking on top
o Oven temperature
too high.
o Batter too thick, follow recipe
or exact package directions,
* Check for proper shelfpositiono
Check pan size called for in recipe.
o Improper mixing of cake.
Cake falls
• Too much shortening, sugar or
liquid.
• Check leavening agent, baking
powder or baking soda to assure
freshness. Make a habit to note
expiration dates of packaged
ingredients.
• Cake not baked long enough or at
incorrect temperature_
o If adding oil to a cake mix, make
certain the oil is the type and
amount specified.
Crust is hard
• Check temperature,
• Check shelf position.
Cake has soggy layer or streaks
at
bottom
o Undermixing
ingredients.
o Shortening
too soft for proper
creaming.
o Too much liquid.
COOKIEN
& BISCUITS
Doughy center;
heavy crust on
surface
o Checktemperature.
• Check shelf position.
• Follow baking instructions
carefully as given in reliable recipe
or on convenience
food package°
o Flat cookie sheets will give more
even baking results.. Don't overciowd
foods on a baking sheet.
- Convenience
foods used beyond
their expiration
date.
Browning
more noticeable
on
one side
e Oven door not closed properly,
check gasket seal,
• Check shelf position.
18
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