FixBaking Range, Preheating, ShelfPositiom

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-........ HowtoSetYour

-“fixBaking Range

LPosi~iontheshelfor shelvesin theoven.

2.Closeovendoor.Turnthe

SELECIQRknobtOBAKEOR BROILand theOVENTEMPknob tothe desiredtemperature.Preheat ovenfor at least 15minutesif preheatingis necessary.

3.Placefoodin ovenon center

of shelf. Allowat least2 inches between@geof bakewareandoven wallor adjacentcookware.

If cookingon twoshelvesat the sametime, placeshelvesabout4 inchesapart andstaggerfoodon them.

4.Checkfoodfor donenessat minimumtimeon recipe.Cook longerif necessary.Switchoff heatand removefood.

Preheating

Preheatingisveryimportantwhen usingtemperaturesbelow225°F. andwhenbakingfoodssuchas, biscuits,cookies,cakesandother pastries.

Preheatingisnotnecessarywhen roastingor forlong-timecookingof wholemeals.

ShelfPositiom

Mostbakingis doneon the second shelfposition(B)fromthe bottom.

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

Bakeangelfoodcakeson firstshelf position(A) frombottomof oven.

BaM~ mps

@Followa testedrecipeand measuretheingredientscarefully. Ifyouare usinga packagemix, followlabeldirections.

@Ifmoistureisnoticeableon the

frontoftheovenor ontheblackglass doorwhenfirstturningontheoven, leavetheovendoorajarfora few minutesor untiltheoveniswarm.

~Donotopentheovendoorduring

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

QDonotdis~rb theheatcirculation

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

CommonBakingProblems andPossibleSolutions

PIES

llurningaroundedges

@Oventoofill; avoidovercrowding.

eEdgesofcrusttoothin.

@Incorrectbakingtemperature.

Bottomcrustsoggyandunbaked

~Allowcrustand/orfillingto cool sufficientlybeforefillingpieshell.

~Fillingmaybetoothinorjuicy. oFillingallowedto standinpie shell beforebaking.(Fillpieshellsand bakeimmediately.) @Ingredientsandpropermeasuring affectthequalityofthecrust. Use a testedrecipeandgoodtechnique. Makesuretherearenotinyholesor tearsin a bottomcrust. “Patching” a piecrust couldcausesoaking.

Pie fiMngrunsover

*Topandbottomcrustnotwell sealedtogether. @Edgesofpiecrustnotbuiltup highenough. @Toomuchfilling. ~Checksizeofpieplate.

Pastryis tough;crustnotflaky

@Toomuchhandling. ~Fattoosoffor cutin toofine+

Rolldoughlightlyandhandleas littleas possible.

04K.Es

Cakeriseshigherononeside

@Batterspreadunevenlyinpan. @Rangenotlevel. @Usingwarpedpans. ~Incorrectpansize.

Cakescrackingontop

@Checkoventemperature. ~Battertoothick,followrecipe or exactpackagedirections.

eCheckforpropershelfposition. ~CheckpansizecaIledforin recipe. *Impropermixingofcake.

CakeMs

eToomuchshorteningsugaror liquid.

* Checkleaveningagent,baking powderor bakingsodatoassure freshness.Makeahabitto note expirationdatesofpackaged ingredients.

o Cakenotbakedlongefioughor at correcttemperature.

*If addingoiltoa cakemix,make certaintheoil isthetypeand amountspecified.

Gust is hard

@Checktemperature. @Checkshelfposition.

Cakehassoggylayerorstreaksat bottom

●Underminingingredients.

eShorteningtoosoftforproper

creaming.

~Toomuchliquid..

COOKIES&IMscurm

Doughycenter;heavycruston surface

~Checktemperature. e Checkshelfposition.

o FO11OWbakinginstructions

carefi.dlyas givenin reliablerecipe or onconveniencefoodpackage. *Flatcookiesheetswillgivemore evenbakingresults.Don’tovercrowd foodsona bakingsheet. ~Conveniencefoodsusedbeyond theirexpirationdate.

Ihwning morenoticeableon oneside

~Ovendoornotclosedproperly,

checkgasketseal.

.SCheckshelfposition.