HowtoSet YourRange
forBaking
1. Positiontheshelforshelvesin
theoven.
2. Closeovendoor,turnOVEN
TEMPknobtodesiredtemperature
andpreheatovenforat least15
minutesifpreheatingisnecessary.
3. Placefoodin ovenoncenter
ofshelf.Allowat least2inches
betweenedgeofbakewareandoven
walloradjacentcookware.
Ifcookingontwo shelvesatthe
sametime,placeshelvesabout4
inchesapartandstaggerfoodon
them.
4.Checkfood fordonenessat
minimumtimeonrecipe.Cook
longerifnecessary.Switchoff
heatandremovefood.
Reheating
Preheatingisimportantwhenusing
temperaturesbelow225°F.and
whenbakingfoodssuchasbiscuits,
cookies,cakesandotherpastries.
Preheatingisnotnecessarywhen
roastingorforlong-timecookingof
wholemeals.
ShelfPositions
Mostbakingisdoneon thesecond
shelfposition(B)fromthe bottom.
Whenbakingthreeor fouritems,
usetwoshelvespositionedonthe
secondandfourthsetsof supports
(B& D)from bottomofoven.
Bakeangelfoodcakesonfirst shelf
position(A)frombottomof oven.
Batingmps
*FO11OWatestedrecipeand
measuretheingredientscarefilly.
Ifyouareusingapackagemix,
followlabeldirections.
eIfmoistureisnoticeableonthe
frontoftheoven(oron theoven
windoworblackglassdooron
modelssoequipped)whenfirst
turningontheoven,leavetheoven
doorajarforafewminutesoruntil
theoveniswarm.
.Donotopentheovendoorduring
abakingoperation—heatwillbelost
andthebakingtimemightneedto
beextended.Thiscouldcausepoor
bakingresults.Ifyoumustopenthe
door,openitpartially-only 3or
4inches—andcloseitasquickly
aspossible.
oDo not disturb the heat circulation
intheovenwiththeuseofaluminum
foil.Iffoilis used,placeasmall
sheetofit,about 10by12inchesat
themost,onalowershelfseveral
inchesbelowthefood.Donotplace
foilontheovenbottom.
CommonBakingProblems
andPossibleSolutions
PIES
Burningaround edges
@Oventoofull;avoidovercrowding.
oEdgesofcrusttoothin.
@Incorrectbakingtemperature.
Bottomcrust soggyand unbaked
@Allowcrustand/orfillingtocool
sufficientlybeforefillingpieshell.
eFillingmaybetoothinorjuicy.
.Fillingallowedtostandinpie shell
beforebaking.(Fillpieshellsand
bakeimmediately.)
~Ingredientsandpropermeasuring
affectthequalityofthecrust.Use a
testedrecipeandgoodtechnique.
Makesurethereareno tinyholesor
tearsinabottomcrust. “Patching”
apiecrustcouldcausesoaking.
Mefiliingruns over
@Topandbottomcrustnotwell
sealedtogether.
@Edgesofpiecrustnotbuiltup
highenough.
~Toomuchfilling.
@Checksizeofpieplate.
Rstry istough; crustnot flaky
@Toomuchhandling.
~Fattoosoftor cutintoofine.
Rolldoughlightlyandhandleas
littleaspossible.
cAm
Cakeriseshigher ononeside
~Batterspreadunevenlyinpan.
~Rangenotlevel.
*Usingwarpedpans.
~Incorrectpansize.
Cakescrackingon top
eOventemperaturetoohigh.
@Battertoothick,followrecipe
orexactpackagedirections.
@Checkforpropershelfposition.
eCheckpansizecalledforin recipe.
eImpropermixingofcake.
Cakefalls “
eToomuchshortening,sugaror
liquid.
~Checkleaveningagent,baking
powderorbakingsodato assure
freshness.Makeahabitto note
expirationdatesofpackaged
ingredients.
eCakenotbakedlongenoughor at
incorrecttemperature.
eIfaddingoiltoacakemix,make
certaintheoilisthetypeand
amountspecified.
Crustis hard
oChecktemperature.
oCheckshelfposition.
Cakehassoggylayeror streaks at
bottom
oUndermining ingredients.
eShorteningtoosoftforproper
creaming.
e TOO muchliquid.
COO- &BISC~~
Doughycenter;heavycrust on
surface
eChecktemperature.
oCheckshelfposition.
e FO11OW bating instructions
carefullyasgiveninreliablerecipe
oronconveniencefoodpackage.
eFlatcookiesheetswillgivemore
evenbakingresults.Don’tovercrowd
foodsonabakingsheet.
oConveniencefoodsusedbeyond
theirexpirationdate.
Browningmorenoticeableon
oneside
eOvendoornotclosedproperly,
checkgasketseal.
oCheckshelfposition.