Baking

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1.Positionthe shelfor shelvesin the oven.If cookingon twoshelves at the sametime,sta~er thepans forbestheatcirculation.

2.Closeovendoor.~m OVEN TEMPknobto desiredtemperature. Preheatovenfor at least 15minutes if preheatingis necessary.

3.Placefoodin ovenon center

of shelf. Allowat least2 inches betweenedgeofbakewareand oven wallor adjacentcookware.

4.Checkfoodfor donenessat minimumtimeon recipe.Cook longerif necessary.TurnOVEN TEMPknobto OFF andremove food.

Preheatingis veryimportantwhen usingtemperaturesbelow225”F. andwhenbakingfoodssuchas biscuits,cookies,cakesandother pastries..

Preheatingis notnecessarywhen roastingor forlong-timecookingof wholemeals.

Mostbakingis doneon the second shelfposition(B)fromthebottom.

W7henbakingthreeor fouritems, usetwoshelvespositionedon the secondand fourthsetsof supports (B& D) frombottomof oven.

Bakeangelfoodcakeson first shelf position(A) frombottomof oven.

eFO1]OWa testedrecipeand measuretheingredientscarefully. If youareusinga packagemix, followlabeldirections.

~If moistureis noticeable on the

frontoftheovendoorwhenfirst turningontheoven,leavethedoor ajarfora fewminutesor untilthe oveniswarm.

@Donotopentheovendoorduring

abakingoperation-heatWMbelost andthebakingtimemightneedto beextended.Thiscouldcausepoor bakingresults.Ifyoumustopenthe door,openitpartially-only 3 or4 inches—andcloseit asquicklyas possible.

~Donotdisturbtheheatcirculation

intheovenwiththeuseofaluminum foil.If foilisused,placea small sheetofit, about10by 12inchesat themost,ona lowershelfseveral inchesbelowthefood.Donotplace foilontheovenbottom.

~O~~Ou ~~ti~ ROblem

and Possible Solutiom

PES

Burfingaroundedges

@Edgesofcrusttoothin.

e Incorrectbakingtemperature.

Bottomcrust soggyand unbaked @Allowc~st and/~rfillingto cool

sufficientlybeforefillingpieshell.

~Fillingmaybetoothinorjuicy. ~Fillingallowedto standinpieshell

beforebaking,(Fillpieshellsand

bakeimmediately.)

@Ingredientsandpropermeasuring affectthequalityofthecrust. Usea testedrecipeandgoodtechnique. Makesuretherearenotinyholesor tearsin abottomcrust. “Patching” a piecrustcouldcausesoaking.

Mefiilingrunsover

@Topandbottomcrustnotwell sealedtogether. @Edgesofpiecrustnotbuiltup

highenough.

@Toomuchfilling. @Checksize of pie plate.

Wstry is tough; crustnotflaky

oToomuchhandling. @Fattoo sofior cutintoofine.

Rolldoughlightlyandhandleas littleaspossible.

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cAms

Cake riseshigheron oneside

@Batterspreadunevenlyinpan. ~oven shelvesnotlevel.

~Usingwarpedpans.

Cakescrackingontop

~Oventemperaturetoohigh.

*Battertoothick,followrecipe or exactpackagedirections. ~Checkforpropershelfposition.

@Checkpansizecalledforin recipe. ~Impropermixingofcake.

Cakefalls @Toomuchshortening,sugaror liquid. ~Checkleaveningagent,baking powderorbakingsodatoassure freshness.Makea habitto note expirationdatesofpackaged

ingredients.

~Cakebakedatincorrect

temperatureor notbakedlong enough.

~If addingoilto a cakemix, make certaintheoilisthetypeand amountspecified.

Crustishard

@checktemperature.

~Checkshe~fposition.

Cakehassoggylayerorstreak at bottom

~Underminingingredients.

@Shorteningtoosoftforproper

creaming.

~TOOmuchliquid.

coo- & BIscmm Doughycenter;heavycruston surface

@Checktemperature.

eCheckshelfposition.

~Followbakinginstructions carefullyasgiv~nin reliablerecipe or onconveniencefoodpackage. ~Flatcookiesheetswillgivemore evenbakingresults.Don’~overcrowd foodsona ~akingsheet. ~Conveniencef;ods usedbeyond theirexpirationdate.

Browningmorenoticeableon oneside *Ovendoornotclosedproperly, -

checkgasketseal.+. @Checkshelfposition.

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