HowtoSet YourRange forBaking, Reheating, Bating mps

HowtoSet YourRange forBaking

1.Positionthe shelfor shelvesin theoven.

2.Closeovendoor,turn OVEN TEMPknobto desiredtemperature andpreheatovenfor at least 15 minutesif preheatingis necessary.

3.Placefoodin ovenon center

of shelf. Allowat least2 inches betweenedgeofbakewareandoven wallor adjacentcookware.

If cookingon twoshelvesat the sametime, placeshelvesabout4 inchesapartand staggerfoodon them.

4.Checkfoodfor donenessat minimumtimeon recipe.Cook longerif necessary.Switchoff heatandremovefood.

Reheating

Preheatingisimportantwhenusing temperaturesbelow225°F.and whenbakingfoodssuchasbiscuits, cookies,cakesandotherpastries.

Preheatingis notnecessarywhen roastingor forlong-timecookingof wholemeals.

ShelfPositions

Mostbakingis doneon the second shelfposition(B)from thebottom.

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

Bakeangelfoodcakeson first shelf position(A) frombottomof oven.

Bating mps

*FO11OWa testedrecipeand measuretheingredientscarefilly. Ifyouareusinga packagemix, followlabeldirections.

eIf moistureis noticeableonthe

frontoftheoven(or on theoven windowor blackglassdooron modelssoequipped)whenfirst

turningontheoven,leavetheoven doorajarfora fewminutesor until theovenis warm.

. Do notopentheovendoorduring

abakingoperation—heatwillbelost andthebakingtimemightneedto beextended.Thiscouldcausepoor bakingresults.If youmustopenthe door,openitpartially-only 3or

4 inches—andcloseitas quickly aspossible.

o Do not disturb the heat circulation

intheovenwiththeuseofaluminum foil.If foilis used,placea small sheetofit, about10by 12inchesat themost,ona lowershelfseveral inchesbelowthefood.Donotplace foilon theovenbottom.

CommonBakingProblems andPossibleSolutions

PIES

Burning around edges @Oventoofull;avoidovercrowding. oEdgesofcrusttoothin. @Incorrectbakingtemperature.

Bottomcrust soggyand unbaked @Allowcrustand/orfillingtocool

sufficientlybeforefillingpieshell. e Fillingmaybetoothinorjuicy.

. Fillingallowedto standinpieshell beforebaking.(Fillpieshellsand bakeimmediately.) ~Ingredientsandpropermeasuring affectthequalityofthecrust. Usea testedrecipeandgoodtechnique. Makesuretherearenotinyholesor tearsin abottomcrust. “Patching” a piecrust couldcausesoaking.

Mefiliingruns over @Topandbottomcrustnotwell sealedtogether. @Edgesofpiecrustnotbuiltup highenough. ~Toomuchfilling. @Checksizeofpieplate.

Rstry is tough; crust not flaky

@Toomuchhandling. ~Fattoosoftor cutin toofine.

Rolldoughlightlyandhandleas littleaspossible.

cAm

Cakeriseshigher on oneside ~Batterspreadunevenlyinpan. ~Rangenotlevel. *Usingwarpedpans. ~Incorrectpansize.

Cakescracking on top

eOventemperaturetoohigh.

@Battertoothick,followrecipe or exactpackagedirections. @Checkforpropershelfposition.

e Checkpansizecalledforin recipe. e Impropermixingofcake.

Cakefalls “

eToomuchshortening,sugaror

liquid.

~Checkleaveningagent,baking powderor bakingsodatoassure freshness.Makea habitto note expirationdatesofpackaged ingredients.

e Cakenotbakedlongenoughor at incorrecttemperature.

e Ifaddingoilto a cakemix, make certaintheoilisthetypeand amountspecified.

Crust is hard oChecktemperature.

oCheckshelfposition.

Cakehas soggylayeror streaks at

bottom

oUndermining ingredients.

eShorteningtoosoftforproper creaming.

eTOO muchliquid.

COO- &BISC~~ Doughycenter; heavycrust on surface

eChecktemperature.

oCheckshelfposition.

eFO11OW bating instructions

carefullyasgivenin reliablerecipe or on conveniencefoodpackage.

eFlatcookiesheetswillgivemore evenbakingresults.Don’tovercrowd

foodsona bakingsheet. oConveniencefoodsusedbeyond theirexpirationdate.

Browningmore noticeableon oneside

e Ovendoornotclosedproperly,

checkgasketseal.

oCheckshelfposition.