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Baking
HOTVtoSet YourRange
forBaking
1.
Positiontheshelfor shelvesin
theoven,
2. Closeovendoor.TurnOVEN
TEMPknobto desiredtemperature.
Preheatovenforat least 15minutes
if preheatingisnecessary.
3. Placefoodin ovenoncenter
of shelf.Allowat least2 inches
betweenedgeofbakewareandoven
wallor adjacentcookware.
If cookingontwoshelvesat the
sametime,placeshelvesabout4
inchesapartandstaggerfoodon
them.
4. Checkfoodfordonenessat
minimumtimeonrecipe.Cook... ,,
longerif necessary.TurnOVEN
TEMPknobtoOFF andremove,
food. ~
Preheating
..
Preheatingisveryimportantwhen
usingtemperaturesbelow225”F.
andwhenbakingfoodssuchas,
biscuits,cookies,cakesandother
pastries.
Preheatingisnotnecessarywhen
roastingorforlong-timecookingof
wholemeals.
<
ShelfPositions
.,
Mostbakingisdoneon thesecond
shelfposition(B)fromthebottom.
Whenbakingthreeor fouritems,
usetwoshelvespositionedon.the
secondandfourthsetsof supports
(B& D) frombottomof oven.
Bakeangelfoodcakesonfirst shelf
position(A) frombottomof oven.
Bating mps
,//”’
@Followa tested,,~~~peand
measuretheingredientscarefully.
If youareusinga packagemix,
followlabeldirections.
~If moistureisnotnoticeableonthe
frontoftheovendoorwhenfirst
turningontheoven,leavethedoor
ajarfora fewminutesor untilthe
oveniswarm.
e Donotopentheovendoorduring
abakingoperation—heatwillbelost
andthebakingtimemightneedto
beextended.Thiscouldcausepoor
bakingresults.Ifyoumustopenthe
door,openitpartially-only 3 or4
inches—andcloseitasquicklyas
possible.
@Do notdisturbtheheatcirculation
intheovenwiththeuseofaluminum
foil.Iffoilisused,placeasmall
sheetofit,about10by12inchesat
themost,ona lowershelfseveral
inchesbelowthe”food.Donotplace
foilontheovenbottom. ,
CommonBakingProblems
andPossibleSolutions
Pms
Burningaroundedges
@Oven~oo’full;avoidovercrowding.
o Ed~es ofcrusttoothin. ‘ -
eInc%rrectbakingtemperature.
Bottomcrustsoggyandunbaked
oA11owcrustand/orfillingtocool
sufficientlybeforefillingpieshell.
e
Filling maybe too”thinorjuicy.
e
Filling allowedtostandinpieshell
beforebaking.(Fillpieshellsand
bakeimmediately.)
eIngredientsandpropermeasuring
affectthequalityof.thecrust. Usea
testedrecipeandgoodtechnique.
Makesuretherearenotinyholesor
tearsinabottomcrust. “Patching”
apiecrustcouldcausesoaking.
Piefillingrunsover
@
Top andbottomcrustnotwell
sealedtogether.
~Edgesofpiecrustnotbuiltup
highenough.
eToomuchfilling.
@Checksizeofpieplate.
Wstryistough;crustnotflaky
@Toomuchhandling.
e Fattoosoftor cutintoofine.
Rolldoughlightlyandhandleas
littleaspossible.
CAKES
Cakeriseshigherononeside
oBatterspreadunevenlyinpan.
e oven shelvesnotlevel,
e Usingwarpedpans.
oIncorrectpansize.
Cakescrackingontop
oOventemperaturetoohigh.
eBattertoothick,followrecipe
or exactpackagedirections.
eCheckforpropershelfposition.
● Checkpansizecalledforin recipe.
e Impropermixingofcake.
Cakefalls
oToomuchshortening,sugaror
liquid.
e Checkleaveningagent,baking
powderorbakingsodatoassure
freshness.Makeahabittonote
expirationdatesofpackaged
ingredients.
e Cakenotbakedlongenoughor at
incorrecttemperature.
● If addingoiltoa cakemix,make
certaintheoilisthetypeand”
amountspecified.
Crustishard
-
● Checktemperature.
e check shelfposition.
e
Cakehassoggylayerorstreaksat
bottom ~
,.
0Underminingingredients.
e Shorteningtoosoftforproper ~
creaming. ‘.
e TOO muchliquid.
COOKIES&BISCUITS
Doughycenter;heavycruston
surface. ~
..
0Checktemperature.
;,
oCheckshelfposition.
e FO11OW bakinginstructions
carefu~y-asgiveninreliablerecipe
or onconveniencefoodpackage,
e Flatcookiesheetsw1llgivemore
evenbakingresulk.Don’tovercrowd,
foodsonabakingsheet.
0Conveniencefoodsusedbeyond
theirexpirationdate. .
Browningmorenoticeableon
oneside
~Ovendoornotclosedproperly,
checkgasketseal.
——
W
oCheckshelfposition.
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