How to Set Your Range for Baking, Preheating

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, stagger the pans for best heat circulation.

2.Close oven door. Turn OVEN TEMP knob to desired temperature. Preheat oven for at least 10 minutes if preheating is necessary.

3.Place food in oven on center

of shelf. Allow at least 2 inches between edge of bakeware and oven wall or adjacent cookware.

4.Check food for doneness at minimum time on recipe. Cook longer if necessary. Turn OVEN TEMP knob to OFF and remove food.

Preheating

Preheating the oven takes about 10-15 minutes. Preheat the oven only when necessary. Most foods will cook satisfactorily without preheating. If you find preheating is necessary, keep an eye on the indicator light and put food in the oven promptly after light goes out.

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.

●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.

c Incorrect baking temperature.

Bottom crust soggy and unbaked

●Allow crust and/or filling to cool sufficiently before filling pie shell.

●Filling maybe 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 piecrust could cause soaking.

Pie filling runs over

●Top and bottom crust not well

sealed together.

●Edges of pie crust not built UP high enough.

Q 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 not baked long enough or baked at incorrect temperature.

●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.

●FO11OW 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.