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Eikm’tosetMm”Range
h“
1. Positiontheshelfor shelvesin
theoven.
2.
Close oven door,turn OVEN
I“EMPknobtodesiredtemperature
andpreheatovenforabout10
minutesif preheatingis necessary.
3.
Place foodinovenon centerof
shelf.Allowatleastan inchbetween
edgeofbakewareandovenwallor
adjacentutensils.
If cooking on two shelvesatthe
sametime,placeshelvesabout4
inchesapartandstaggerfoodon
them.
4.Checkfoodfordonenessat
minimumtimeonrecipe.Cook
longerifnecessary.Switchoff
heatandremovefood.
reheating is important when using
temperaturesbelow225”F.and
whenbakingfoodssuchasbiscuits,
cookies,cakesandotherpastries.
Preheatingis notnecessarywhen
roastingor forlong-timecooking
ofwholemeals.
Mostbakingisdoneon thesecond
shelfposition(B)fromthebottom.
Whenbakingthreeor fouritems,
,l~c~Wushelvespositionedonthe
secondandfourthsetsof supports
(B& D)frombottomof oven.
Bakeangelfoodcakeson firstshelf
position(A) frombottomofoven.
BakingTips
@Followa testedrecipeand
measuretheingredientscarefully.
If youare usinga packagemix,
followlabeldirections.
~If moistureisnoticeableonthe
frontoftheovenor on theoven
windowwhenfirstturningonthe
oven,leavetheovendoorajarfora
fewminutesor untiltheovenis
warm.
e Do notopentheovendoorduring
a bakingoperation—heatwill
be
lostandthebakingtimemightneed
tobeextended.Thiscouldcause
poorbakingresults.
~Donotdisturbtheheatcirculation
intheovenwiththeuseofaluminum
foil.If foilisused,placea small
sheetofit, about10by 12inchesat
themost,ona lowershelfseveral
inchesbelowthefood.Do not
placefoilontheovenbottom.
CommonBaking Problems
andPossibleSolutions
Pm
Burning around edges
~
Oventoofill; avoidovercrowding.
@Edgesofcrusttoothin.
@Incorrectbakingtemperature.
Bottom crust soggy and unbaked
@
Allowcrustand/orfillingtocool
sufficientlybeforefillingpieshell.
~Fillingmaybetoothinorjuicy.
~Fillingallowedtostandinpie
shellbeforebaking.(Fillpieshells
andbakeimmediately.)
~Ingredientsandpropermeasuring
affectthequalityofthecrust.Usea
testedrecipeandgoodtechnique.
Makesurethereare notinyholes
ortearsinabottomcrust.“Patching”
a piecrustcouldcausesoaking.
Pie filling runs over
~
Topandbottomcrustnotwell
sealedtogether.
@Edgesofpiecrustnotbuiltup
highenough.
@Toomuchfilling.
~Checksizeofpieplate.
Pastry is tough; crust not flaky
@TOO
muchhandling.
@Fattoosoftor cutintoofine.
Rolldoughlightlyandhandleas
littleaspossible.”
7
CAKES
Cake rises higheron one side
@
Batterspreadunevenlyinpan.
@Ovenshelvesnotlevel.
@Usingwarpedpans.
@Incorrectpansize.
Cakescracking ontop
~
Checkoventemperature.
~Battertoothick,followrecipe
orexactpackagedirections.
~Checkforpropershelfposition.
~Checkpansizecalledforinwipe.
~Impropermixingofcake.
Cakefalls
~
Toomuchshortening,sugaror
liquid.
e Checkleaveningagent,baking
powderor bakingsodato assure
freshness.Makeahabitto note
expirationdatesofpackaged
ingredients.
e Cakenotbakedlongenoughor at
correcttemperature.
~If addingoiltoacakemix,make
certaintheoilisthetypeand
amountspecified.
Crust is hard
e
Checktemperature.
gCheckshelfposition.
Cake has soggy layeror streaks
at bottom
UI
Underminingingredients.
g Shorteningtoosoftfor proper
creaming.
gToomuchliquid.
Cooms &
Imxmm
Doughy center; heavy crust on
surface
~
Checktemperature.
@Checkshelfposition.
e Followbakinginstructions
carefi.dlyas givenin reliablerecipe
or onconveniencefoodpackage.
~Flatcookiesheetswillgivemore
evenbakingresults.Don’tovercrowd
foodson abakingsheet.
8 Conveniencefoodsusedbeyond
theirexpirationdate.
Browning more noticeable on
one side
~
Ovendoornotclosedproperly,
checkgasketsea!.
gCheckshelfposition.