Baking
OWtoSetYourRange forBaking
1.I%sitiontheshelfor shelvesin {heoven.
~.Closeovendoor.TurnOVEN TEMPknobto desiredtemperature. Preheatovenfor at least 15minutes if prehe:itingis necessary.
3.Placef(mdin ovenon center ofshelf. Allowat least2 inches betweenedgeof bakewareandoven wailor adjacentcookware.
If cookingon twoshelvesat the sametime,placeshelvesabout4 inchesapartand staggerfoodon them.
4.Checkfoodfordonenessat minimumtimeon recipe.Cook longerif necessary.Switchoff heatand removefood.
Preheating
reheatingisveryimportantwhen usingtemperaturesbelow225°F. andwhenbakingfoodssuchas biscuits,cookies,cakesandother pastries.
Preheatingis notnecessarywhen roastingor
?!hMTtKitions
Mostbakingis doneon the second shelfposition(B)fromthe bottom.
Whenbakingthreeor fouritems, usetwoshelvespositionedon the secondand fourthsetsof supports (B& D) frombottomof oven.
Bakeangelfoodcakeson first shelf position(A) frombottomof oven.
BaMngTips
~Followa testedrecipeand measuretheingredientscarefully. If youare usinga packagemix,
sIf~lloistureisn[]tiecab~eon~he
f’ron!oftheovenor ontheblackglass doorwhenfirstturningontheoven, leavetheovendoorajarfora few minutesor untiitheovenis warm.
~Donotopentheovendoorduring
a
intheovenwiththeuseofaluminum foil. If foilisused,placea small sheetof it, about10by 12inchesat themost,on a lowershelfseveral inchesbelowthefood.Donotplace foilontheovenbottom.
CommonBakingProblems andI?ossibkSolutions
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Burning around edges @Oventoofill; avoidovercrowding. @Edgesofcrusttoothin. @Incorrectbakingtemperature.
Bottomcrust soggyand unbaked
. A11owcrustand/orfillingtocool sufficientlybeforefillingpieshell. oFillingmaybetoothinorjuicy.
~Fillingallowedto standinpieshell beforebaking.(Fillpieshellsand bakeimmediately.) ~Ingredientsandpropermeasuring affectthequalityofthecrust. Usea testedrecipeandgoodtechnique. Makesuretherearenotinyholesor tearsina bottomcrust. “Patching” a piecrust couldcausesoaking.
l% fillingruns over
@Topandbottomcrustnotwell sealedtogether. ~Edgesofpiecrustnotbuiltup highenough, ~Toomuchfilling. @Checksizeofpieplate.
Pastry is tough; crust not flaky
~TOO muchhandling. ~Fattoosoftor cutintoofine.
Rolldoughlightlyandhandleas littleaspossible.
CAKES CakerkesM@eron oneside
@Batterspreaduncverdyinpan.
~~veI~~h~~v~snot]e~el.
~Usingwarpedpans.
~Incorrectpansize.
Cakescracking on top @Oventemperaturetoohigh. ~Battertoothick,followrecipe or exactpackagedirections. @CheckforpropersheIfposition. @Checkpansizecalledforin recipe. * Impropermixingofcake.
Cakefalls
*Toomuchshortening,sugaror liquid. ~Checkleaveningagent,baking powderor bakingsodatoassure freshness.Makea habitto note expirationdatesofpackaged ingredients.
eCakenotbakedlongenoughor at incorrecttemperature.
oIf addingoilto a cakemix, make certaintheoilisthetypeand amountspecified.
Crust is hard
oChecktemperature. o Checkshelfposition.
Cakehassoggylayerorstreaks at bottom @Underminingingredients.
e Shorteningtoosoftforproper
creaming.
~TOO muchliquid.
Coowm & Blscmm Doughycenter; heavycrust on
surface ~Checktemperature.
~Checkshelfposition.
*Followbakinginstructions carefullyas giveninreliablerecipe or onconveniencefoodpackage. ~Flatcookiesheetswillgivemore evenbakingresults.Don’tovercrowd foodsona bakingsheet. oConveniencefoodsusedbeyond theirexpirationdate.
Browningmore noticeableon oneside @Ovendoornotclosedproperly, checkgasketseal. ~Checkshelfposition.
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