1.Positionthe shelf or shelvesin the oven.
2.Close ovendoor.TurnOVENSET knob to BAKE or TIME BAKE. Push in and turn OVEN TEMP knob to desired temperature. Preheat oven for at least 15minutes if preheating is necessary.
3.Place food in oven on center
of shelf. Allow at least 2 inches between edge of bakewareand oven wall or adjacent cookware.
If cooking on two shelvesat the same time, staggerthe cookware for best heat circulation.
4.Check food for doneness at minimum time on recipe. Cook longer if necessary. Switch off heat and remove food.
@~fmoistureis noticeableon the frontoftheovenor on theblackglass door when first turningon theoven, leavethe ovendoor ajar for a few minutesor untilthe ovenis warm,
~Do not open the ovendoor during a
@Do not disturb the heat circulation in the ovenwith the use ofaluminum foil. If foil is used, place a small sheet of it, about 10by 12inches at the most, on a lowershelf several inches belowthe food. Do not place foil on the ovenbottom.
common Bating Woblems
and Possible Solutiom
CAKW
Cake riseshigher on one side
~Batterspread unevenlyin pan. @Ovenshelvesnotlevel. @Usingwarped pans.
cakes cracking On @p
@Oventemperaturetoo high. ~Battertoo thick, followrecipe or exactpackagedirections.
@Check for proper shelfposition. o Checkpan sizecalledforin recipe.
@Improper mixingof cake.
Cake falls
@Toomuch shortening,sugaror liquid.
@Check leaveningagent, baking powderor bakingsoda to assure freshness. Make a habit to note expirationdatesofpackaged ingredients.
@Cake not bakedlong enoughor baked at incorrect temperature. @If adding oil to a cake mix, make certain the oil is the type and
Preheating is very important when using temperatures below225°F. and when baking foods such as biscuits, cookies, cakes and other pastries.
Preheating is not necessary when roasting or for
she]fPositiom
Most baking is done on the second shelf position (B) from the bottom.
When baking three or four items, use two shelves positioned on the second and fourth sets of supports (B& D) from bottom of oven.
Bake angel food cakes on ~lrstshelf position (A) from bottom of oven.
~FO11OWa tested recipe and measure the ingredients carefully. If you are using a package mix, follow label directions.
pm
Burning around edges ~Edges of crust too thin. @Incorrect baking temperature.
Bottom crust soggy andunbaked @Allow crust and/or filling to cool sufficiently before fillingpie shell. @Filling maybe too thin or juicy.
~~il]ing allowed to stand in pie shell before baking. (Fill pie shells and bake immediately.)
@Ingredients and proper measuring affect the quality ofthe crust. Use a tested recipe and good technique.
Make sure there are no tiny holes or tears in a bottom crust. “Patching” a piecrust could cause soaking.
Pie filling Funs over
@Topand bottom crust not well sealed together.
@Edges of pie crust not built up high enough.
QToo much filling. QCheck size of pie plate.
%stry is tough; crust not flaky
o Too much handling.
QFat too soft or cut in too fine.
Roll dough lightly and handle as little as possible.
amount specified.
Crust is hard
@check temperature. * Check shelf position.
Cake has soggy layer or streak
at bottom
s Undermining ingredients. @Shorteningtoo softfor proper
creaming.
e Toomuch liquid.
cooms &~~scmm
Doughy center; heavy crust on
surface
o check temperature. @Check shelf position.
o ~OllOW baking instructions carefully as given in reliable recipe or on convenience food package. ~Flat cookie sheets will give more evenbaking results. Don’tovercrowd foods on a bating sheet. @Convenience foods used beyond their expiration date.
Browning more noticeable on |
| |
one side |
| |
0 Oven door not closed properly, | ||
check gasket seal, | ||
QCheck shelf position. | ~:; | |
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