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Baking
1. Positiontheshelfor shelvesin
theoven.If cookingontwoshelves
atthesametime,sta~er thepans
forbestheatcirculation.
2. Closeovendoor.~m OVEN
TEMPknobtodesiredtemperature.
Preheatovenforatleast15minutes
ifpreheatingisnecessary.
3. Placefoodinovenoncenter
ofshelf.Allowatleast2 inches
betweenedgeofbakewareandoven
wallor adjacentcookware.
4. Checkfoodfordonenessat
minimumtimeonrecipe.Cook
longerif necessary.TurnOVEN
TEMPknobto OFFandremove
food.
Preheatingisveryimportantwhen
usingtemperaturesbelow225”F.
andwhenbakingfoodssuchas
biscuits,cookies,cakesandother
pastries..
Preheatingisnotnecessarywhen
roastingorforlong-timecookingof
wholemeals.
Mostbakingisdoneonthesecond
shelfposition(B)fromthebottom.
W7henbakingthreeor fouritems,
usetwoshelvespositionedon the
secondandfourthsetsof supports
(B& D)frombottomofoven.
Bakeangelfoodcakesonfirstshelf
position(A)frombottomofoven.
e FO1]OWatestedrecipeand
measuretheingredientscarefully.
Ifyouareusingapackagemix,
followlabeldirections.
~Ifmoistureisnoticeable on the
frontoftheovendoorwhenfirst
turningontheoven,leavethedoor
ajarforafewminutesoruntilthe
oveniswarm.
@Donotopentheovendoorduring
abakingoperation-heatWMbelost
andthebakingtimemightneedto
beextended.Thiscouldcausepoor
bakingresults.Ifyoumustopenthe
door,openitpartially-only 3or4
inches—andcloseitasquicklyas
possible.
~Donotdisturbtheheatcirculation
intheovenwiththeuseofaluminum
foil.If foilisused,placeasmall
sheetofit,about10by12inchesat
themost,onalowershelfseveral
inchesbelowthefood.Donotplace
foilontheovenbottom.
~O~~Ou ~~ti~
ROblem
and Possible Solutiom
PES
Burfing
aroundedges
@Edgesofcrusttoothin.
eIncorrectbakingtemperature.
Bottomcrust soggyand unbaked
@Allowc~st and/~rfillingtocool
sufficientlybeforefillingpieshell.
~Fillingmaybetoothinorjuicy.
~Fillingallowedtostandinpieshell
beforebaking,(Fillpieshellsand
bakeimmediately.)
@Ingredientsandpropermeasuring
affectthequalityofthecrust.Usea
testedrecipeandgoodtechnique.
Makesuretherearenotinyholesor
tearsinabottomcrust. “Patching”
apiecrustcouldcausesoaking.
Mefiilingrunsover
@Topandbottomcrustnotwell
sealedtogether.
@Edgesofpiecrustnotbuilt
up
highenough.
@Toomuchfilling.
@Checksizeofpieplate.
Wstry is tough;
crustnotflaky
oToomuchhandling.
@Fattoosofiorcutintoofine.
Rolldoughlightlyandhandleas
littleaspossible.
cAms
Cake riseshigherononeside
@Batterspreadunevenlyinpan.
~oven shelvesnotlevel.
~Usingwarpedpans.
Cakescrackingontop
~Oventemperaturetoohigh.
*Battertoothick,followrecipe
orexactpackagedirections.
~Checkforpropershelfposition.
@Checkpansizecalledforinrecipe.
~Impropermixingofcake.
Cakefalls
@Toomuchshortening,sugaror
liquid.
~Checkleaveningagent,baking
powderorbakingsodatoassure
freshness.Makeahabittonote
expirationdatesofpackaged
ingredients.
~Cakebakedatincorrect
temperatureornotbakedlong
enough.
~Ifaddingoiltoacakemix,make
certaintheoilisthetypeand
amountspecified.
Crustishard
@checktemperature.
~Checkshe~fposition.
Cakehassoggylayerorstreak at
bottom
~Underminingingredients.
@Shorteningtoosoftforproper
creaming.
~TOOmuchliquid.
coo- &BIscmm
Doughycenter;heavycruston
surface
@Checktemperature.
eCheckshelfposition.
~Followbakinginstructions
carefullyasgiv~ninreliablerecipe
oronconveniencefoodpackage.
~Flatcookiesheetswillgivemore
evenbakingresults.Don’~overcrowd
foodsona~akingsheet.
~Conveniencef;ods usedbeyond
theirexpirationdate.
Browningmorenoticeableon
oneside
*Ovendoornotclosedproperly, -
checkgasketseal.
+.
@Checkshelfposition.
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