Baking/Roasting(Continued)
5.Wait until the shortest recommended baking time before checking food. For baked goods, a wooden pick placed in the center should come clean when the food is done.
6.Bakeware Tips:
Cakes, quick breads, muffins and cookies should be baked in shiny, reflective pans for light, golden crusts. Medium gauge aluminum sheets with low sides should be used when preparing cookies, biscuits and cream puffs.
Bake most frozen foods in their original foil containers placed on a flat cookie sheet. Follow the package recommendations.
When using glass bakeware, reduce the recipe temperature by 25˚F, except when baking pies or yeast breads. Follow the standard recipe baking time for pies and yeast breads.
7.Place pans carefully on the oven racks. Turn pans on the racks so that the long sides run left to right, parallel to the door.
8.Adjustments to recipe times and temperatures will have to be made when baking at high altitudes. Consult a cookbook on
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| PROBLEM | PROBABLE CAUSE | CORRECTION |
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| 1. | Cookies and biscuits burn on the bottom. | Oven door opened too often | Set Minute Timer to shortest recommended |
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| time and check food at this time. Use door |
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| window to check food. |
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| Incorrect rack position being used. Pan too | Change rack position. Use Pure |
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| close to bake element. | Convection™ mode. |
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| Standard Bake or Convection Bake mode | Use Pure Convection™ mode. |
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| being used. |
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| 2. | Cookies and biscuits are too brown on top. Rack position being used is too high. | Change rack position. |
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| Food was placed in the oven during |
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| 3. | Cakes burn on the sides or are not done | Oven was too hot. | Reduce temperature. |
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| in center. |
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| 4. | Cakes crack on top. | Oven temperature was too high. | Reduce oven temperature. |
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| 5. | Cakes are not level. | Oven and/or oven rack was not level. | Level oven and rack as needed. |
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| 6. | Pies burn around edges or are not done | Oven was too hot. | Reduce temperature. |
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| in center. | Dark, heat absorbing pan is being used. | Use shiny, reflective pans. |
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| 7. | Pies are too light in color on top. | Oven was not hot enough. | Increase oven temperature. |
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| Oven and/or rack over crowded. | Reduce number of pans. |
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Table 3: Common Baking Problems
Multiple Rack Baking
The uniform air circulation provided by Pure Convection™ cooking enables the full oven capacity to be utilized. Many foods, such as pizzas, cakes, cookies, biscuits, muffins, rolls and frozen convenience foods can be successfully prepared on either two or three racks at the same time. Additionally, complete meals can be prepared by using multiple racks.
See below for specific recommendations. Follow the steps in the Oven Modes section to manually operate the oven, or refer to the Delay Timed Cooking section below for automatic operation.
MULTIPLE RACK BAKING TIPS
1.Typically, when baking on two racks, use rack positions #2 and #4 or #3 and #5. When baking on three racks, use rack positions #1, #3 and #5.
2.When adapting a single rack recipe to multiple rack baking, it may be necessary to add to the baking time. This is due to the extra mass of food in the oven.
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