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Baking
How to Set Your
Range for Baking
1.
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 displayed. 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 the door and place food in
oven on center of shelf. AI1ow at
least 2 inches between the edge of
the bakeware and oven wall or
adjacent cookware.
5. Close oven door.
6. Check food for doneness at
minimum time shown on recipe.
Cook longer if necessary. Push
CANCEL button and remove food.
Shelf Positions
Most baking is done on the second
shelf position (B) 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) from bottom
of oven.
Baking Tips
● Follow a tested recipe and
measure the ingredients carefully.
If you are using a package mix,
follow label directions.
● As your ovenheats up, the
temperature change of the air in
the oven may cause water droplets
to form on the door glass. These
droplets are harmless and will
evaporate as the oven continues
to heat
up.
● Do not open the oven door during
a baking operation—heat will 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.
Common Baking Problems
and Possible Solutions
PIES
Burning around edges
● Edges of crust too thin.
● Incorrect baking temperature.
Bottom crust soggy and unbaked
● Allow crust and/or filling to cool
sufficiently before filling pie shell.
● Filling may be too thin or juicy.
● Filling allowed to stand in pie
shell before baking. (Fill pie shells
and bake immediately.)
● 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
● Top and bottom crust not well
sealed together.
● Edges of pie crust not built up
high enough.
● Too much filling.
● Check size of pie plate.
Pastry is tough; crust not flaky
● Too much handling.
. 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.
● Oven shelves not level.
● Using warped pans.
Cakes cracking on top
● Oven temperature too high.
● Batter too thick, follow recipe or
exact package directions.
● Check for proper shelf position.
●
Check pan size called for in recipe.
● 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 baked at incorrect
temperature or not baked long
enough.
● 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
●
Undermining ingredients.
● Shortening too soft for proper
creaming.
● Too much liquid.
COOKIES & BISCUITS
Doughy center; heavy crust
on surface
● Check temperature.
● Check shelf position.
● Follow baking instructions
carefully as given in reliable recipe
or on convenience food package.
● Flat cookie sheets will give more
even baking results. Don’t
overcrowd foods on a baking sheet.
● Convenience foods used beyond
their expiration date.
Browning more noticeable on
one side
● Oven door not closed properly,
check gasket seal.
● Check shelf position.
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