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“ HQBYmsetYourRalge
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forBAing
1. Posi\kmtheshelfor shelvesin
theoven.
2. C1oseovendoor.TurnOVEN
TIWWknobtodesiredtempmawre.
Preheatovenforat least10minutes
ifpreheatingisnecessary.
3. Placefoodinovenoncenter
ofshelf.Allowat leastan inch
betweenedgeofbakewareandoven
wallor adjacentcookware.
IfcookingcmIwoshelvesatthe
sametime,piaceshelvesabout4
inchesapartandstaggerfoodon
them.
4. Checkfoodfordonenessat
minimumtimeonrecipe.Cook
longerifnecessary.Switchoff
heatandremovefood.
Preheating
—
Preheatingisveryimportantwhen
usingtemperaturesbelow225”F.
andwhenbakingfoodssuchas
biscuits,cookie~,cakesandother
pastries.
Preheatingisnotnecessarywhen
roastingor forlong-timecookingof
wholemeals.
shelfPositiom
Mostbakingisdoneonthesecond
shelfposition(B)fromthebottom.,
V/henbakingthreeorfouritems,
usetwoshelvespositionedonthe
secondandfourthsetsofsupports
(B& D) frombottomofoven.
Bakeangelfoodcakeson firstshelf
position(A) frombottomofoven.
Baking mps
@Followa testedrecipeand
meawretheingredientscarefully.
[fyouareusingapackagemix,
followlabeldirections.
s Ifmoistureisnoticeableontile
frontoftheovenorontheoven
windowwhenfirstturningonthe
oven,leavetheovendoorajarfora
fewminutesoruntiltheoveniswmno
@Donotopentheovendoorduring
abakingoperation-heatwillbelost
andthebakingtimemightneedto
beextended.Thiscouldcausepoor
bakingresults.Ifyoumustopenthe
door,openitpartially-only3or4
inches—andcloseitasquicklyas
possible.
*Donotdisturbtie heatcirculation
intheovenwiththeuseofaluminum
foil.Iffoilisused,placeasmall
sheetofit, about10by 12inchesat
themost,onalowershelfseveral
inchesbelowthefood.Donotplace
foilontheovenbottom.
Comon BakingProblems
andPossibleSolutions
PIES
Burningaroundedges
~Oventoofill; avoidovercrowding.
*Edgesofcrusttoothin.
@Incorrectbakingtemperature.
Bottomcrustsoggyandunbaked
~MOWcrustand/orfillingtoCOO1
sufficientlybeforefi~lingpieshell.
~Filling
maybe toothinorjuicy.
~Fillingallowedtostandinpieshell
beforebaking.(Fillpieshellsand
bakeimmediately.)
@Ingredientsandpropermeasuring
affectthequalityofthecrust.Usea
testedrecipeandgoodtechnique.
Makesuretherearenotinyholesor
tearsinabottomcrust. “Patching”
apiecrustcouldcausesoaking.
Pief“diingrunsover
~Topandbottomcrustnotwell
sealedtogether.
@Edgesofpiecrustnotbuiltup
highenough.
oTOOmuch~l~ling.
~Checksizeofpieplate.
Pastryistough;crustnotflaky
@Toomuchhandling.
~Fattoosofiorcutintoofine.
Rolldoughlightlyandhandleas
littleaspossible.
CAKES
Cakeriseshigherm me side
~Batterspreadunevcrdyinpan.
@oven shelvesnotlevel,
@Usingwarpedpans.
*Incorrectpansize+
Cakescrackingontop
oOventemperaturetoohigh.
~Battertoothick,followrecipe
orexactpackagedirections.
*Checkforpropershelfposition.
@Chwkpansizecakd forinrecipe.
~Impropermixingofcake.
Cakefalls
~Toomuchshortening,sugaror
liquid.
aCheckleaveningagent,baking
powderorbakingsodatoassure
freshness.Makeahabittonote
expirationdatesofpackaged
ingredients.
~Cakenotbakedlongenoughor
atincorrecttemperature.
*If addingoiltoacakemix,make
certaintheoilisthetypeand
amountspecified.
Crustishard
@Checktemperature.
@Checkshelfposition.
Cakehassoggylayerorstreaks
atbottom
e Underminingingredients.
e Shorteningtoosoftforproper
creaming.
eTOOmuchliquid.
ICOOIKllZS&
BISCUI’IS
Doughycenter;heavycruston
surface
e Checktemperature.
e Checkshelfposition.
e FO11OWbakinginstructions
carefullyasgiveninreliablerecipe
oronconveniencefoodpackage.
eFlatcookiesheetswillgivemore
evenbakingresults.Don’tovercrowd
foodsonabakingsheet.
~Conveniencefoodsusedbeyond
theirexpirationdate,
Browningmorenoticeableon
oneside
~Ovendoornotclosedproperly,
checkgasketseal.
@Checkshelfposition.
.
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