Baking
HOTVtoSet YourRange forBaking
1.Positiontheshelfor shelvesin the oven,
2.Closeovendoor.TurnOVEN TEMP knobto desiredtemperature. Preheatovenforat least 15minutes if preheatingis necessary.
3.Placefoodin ovenon center
of shelf. Allowat least2 inches betweenedgeof bakewareand oven wallor adjacentcookware.
If cookingon twoshelvesat the sametime, placeshelvesabout4 inchesapartandstaggerfoodon them.
4.Checkfoodfor donenessat minimumtimeon recipe. Cook... ,, longerif necessary.TurnOVEN TEMP knobto OFF and remove,
food.~
~If moistureis notnoticeableonthe
frontoftheovendoorwhenfirst turningon theoven,leavethedoor ajar fora fewminutesor untilthe oveniswarm.
eDo notopentheovendoorduring a
@Do notdisturbtheheatcirculation intheovenwiththeuseofaluminum foil. If foilis used,placeasmall sheetofit, about10by 12inchesat themost,ona lowershelfseveral inchesbelowthe”foodDo. notplace
foilontheovenbottom. ,
CommonBakingProblems andPossibleSolutions
CAKES
Cakeriseshigherononeside
oBatterspreadunevenlyinpan.
e oven shelvesnot level,
eUsingwarpedpans.
oIncorrectpansize.
Cakescrackingontop
oOventemperaturetoohigh.
eBattertoothick,followrecipe or exactpackagedirections.
e Checkforpropershelfposition.
● Checkpansizecalledforin recipe. e Impropermixingofcake.
Cakefalls
oToomuchshortening,sugaror |
liquid. |
e Checkleaveningagent,baking |
powderor bakingsodato assure |
freshness.Makea habitto note |
expirationdatesofpackaged |
ingredients. |
e Cakenotbakedlongenoughor at |
incorrecttemperature. |
If addingoiltoa cakemix, make |
Preheating
..
Pms Burningaroundedges
● |
certaintheoilisthetypeand” |
amountspecified. |
Preheatingisveryimportantwhen usingtemperaturesbelow225”F. andwhenbakingfoodssuchas, biscuits,cookies,cakesandother pastries.
Preheatingis notnecessarywhen roastingor
@Oven~oo’full;avoidovercrowding.
o Ed~es ofcrusttoothin. | ‘ - |
e Inc%rrectbakingtemperature.
Bottomcrustsoggyandunbaked oA11owcrustand/orfillingto cool sufficientlybeforefillingpieshell.
Crustishard | - | ||
● Checktemperature. | |||
| |||
e check | shelfposition. | e | |
|
| ||
Cakehassoggylayerorstreaksat | |||
bottom | ~ | ,. | |
0Underminingingredients.
wholemeals.
<
e Filling maybe too”thinorjuicy.
e Filling allowedto standinpieshell
e Shorteningtoosoftforproper ~ creaming. ‘.
ShelfPositions.,
Mostbakingis doneon the second shelfposition(B)from the bottom.
Whenbakingthreeor four items, use two shelvespositionedon.the secondand fourthsets of supports (B& D) frombottomof oven.
Bakeangelfoodcakeson first shelf position(A) frombottomof oven.
Bating mps
,//”’
@Followa tested,,~~~peand measuretheingredientscarefully. If youareusinga packagemix, followlabeldirections.
beforebaking.(Fillpieshellsand
bakeimmediately.)
eIngredientsandpropermeasuring affectthequalityof.thecrust. Usea testedrecipeandgoodtechnique. Makesuretherearenotinyholesor tearsina bottomcrust. “Patching” a piecrust couldcausesoaking.
Piefillingrunsover
@Top andbottomcrustnotwell sealedtogether. ~Edgesofpiecrustnotbuiltup highenough.
eToomuchfilling.
@Checksizeofpieplate.
Wstryistough;crustnotflaky
@Toomuchhandling.
e Fattoosoftor cutin toofine.
Rolldoughlightlyandhandleas littleaspossible.
e TOO muchliquid.
COOKIES&BISCUITS
Doughycenter;heavycruston
surface. ~ ..
0Checktemperature. ;, oCheckshelfposition.
e FO11OW bakinginstructions
eFlatcookiesheetsw1llgivemore evenbakingresulk.Don’tovercrowd,
foodsona bakingsheet.
0Conveniencefoodsusedbeyond
theirexpirationdate. .
Browningmorenoticeableon |
| |
oneside |
| |
~Ovendoornotclosedproperly, | ||
checkgasketseal. | ||
W | ||
oCheckshelfposition. | ||
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