Filter
Top Products
2. Close ovendoor. Turn OVEN
SET knobto B~ or TIME BA~
and OVENTEMP knobto desired
temperature,Preheat ovenfor at
least 15minutesif preheatingis
necessary,
3. Place food in ovenon center
of shelf. Aliow at least 2 inches
betweenedgeof bakewareand oven
wallor adjacent cookware.
If cooking on two shelvesat the
same time, place shelvesabout4
inchesapart and staggerfood on
them.
4. Check food for donenessat
minimum time on recipe, Cook
longer if necessary. Switchoff
heat and removefood.
Preheating
Preheating isvery importantwhen
usingtemperatures below225°F.
and when bakingfoodssuchas
biscuits,cookies, cakesand other
pastries.
Preheating isnot necessary when
roastingor forlong-timecookingof
wholemeals.
shelf Positions
Most baking is done on the second
shelf position (B) from the bottom.
When baking three or four items,
usc two shelves positioned on the
second and fourth sets of supports
(B& D) from bottom of oven,
Bakeangel food cakes on first she~f
Baking mps
@Followatestedrecipeand
measurethe ingredientscarefully.
If youare usingapackagemix,
followlabeldirections.
@Do notopenthe ovendoor during
a bakingoperation—heatwillbelost
andthebakingtimemightneedto
beextended.This couldcausepoor
bakingresults.If youmustopenthe
door,open itpartially-only 3 or4
inches—andcloseitasquicklyas
possible.
@Do notdisturbtheheatcirculation
intheovenwiththeuseofaluminum
foil. Iffoilis used, placea small
sheetofit, about 10by 12inchesat
themost, on a lowershelfseveral
inchesbelowthe food.Do notplace
foilon theovenbottom.
common Baldng Boblem
and
PossibleSolutiom
pm
Burningaround
edges
@Oventoofull; avoidovercrowding.
@Edgesofcrust toothin.
~Incorrect bating temperature.
Bottom crust soggyand unbaked
~
AIIOW crust and/or fillingto COO1
sufficientlybeforefillingpie shell.
@Fillingmay betoo thinorjuicy.
* Fillingallowedto standin pieshell
beforebaking. (Fillpie shelisand
bakeimmediately.)-
~Ingredientsand proper measuring
affectthe quality ofthe crust. Use a
tested recipe and goodtechnique.
Make sure there are no tinyholesor
tears in abottom crust. “Patching”
a piecrust could cause soaking.
Hefillingruns over
QTopand bottom crust not well
sea~edtogether.
QEdges ofpie crust notbuilt up
high enough.
GToomuch filling.
QCheck size ofpie plate.
cAms
cake riseshigheronOne side
~Batterspreadunevenlyinpan.
~Ovenshelvesnotlevel,
*Usingwarpedpans.
@Incorrectpan size.
Cakescrackingontop
~Oventemperaturetoohigh.
~Battertoothick, followrecipe
or exactpackagedirections.
~Checkforproper shelfposition.
* Checkpan sizecalledforinrecipe.
~Impropermixingofcake,
cakefalls
@Toomuchshortening,sugaror
liquid.
~Checkleaveningagent,baking
powderor bakingsodato assure
freshness.Makea habitto note
expirationdatesofpackaged
ingredients.
@Cakenotbakedlongenoughor
atincorrecttemperature.
@If addingoiltoa cakemix, make
certainthe oilisthe typeand
amountspecified.
crust ishard
@Check temperature.
e Check shelfposilion.
cakehassoggylayeror Strealw
atbottom
~Undermining ingredients.
~Shorteningtoo softfor proper
creaming.
~Toomuch liquid,
eooHEs &Blscmm
Doughycenter;heavy cruston
surface
@Check temperature.
o Check shelfposition.
QFollowbaking instructions
carefully asgiven inreliable recipe
or on conveniencefoodpackag~.
QFlat cookie sheetswill givemore
evenbakingresults.Don’tovercrowd
foodson abaking sheet.
~Conveniencefoodsused beyond
their expirationdate.
Bro}vning
more noticeable on
oneside
QOven door not closed.properly,
check gasket seal.
~Check shelf position.
...... .. . —.. .“ .-
—-. .—
——.—_ __———. ._-.
—..—.——
—..—.——-——.———..—-—
—