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Baking
How to Set Your Range for Baking
1.Position the shelf or shelves in the oven.
2.Close oven door. Turn OVEN SET knob to BAKE or TIME BAKE and OVEN TEMP knob to desired temperature. Preheat oven for at least 15 minutes if preheating is necessary.
3.Place food in oven on center
of shelf. Allow at least 2 inches between edge of bakeware and oven wall or adjacent cookware.
If cooking on two shelves at the same time, place shelves about 4 inches apart and stagger food on them.
4.Check food for doneness at minimum time on recipe. Cook longer if necessary. Switch off heat and remove food.
Preheating
Preheating is very important when using temperatures below 225”F. and when baking foods such as biscuits, cookies, cakes and other pastries.
Preheating is not necessary when roasting or for
Shelf Positions
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 first shelf position (A) from bottom of oven.
Baking Tips
●Follow a tested recipe and measure the ingredients carefully, If you are using a package mix, follow label directions.
●If moisture is noticeable on the front of the oven or on the black glass door when first turning on the oven, leave the oven door ajar for a few minutes or until the oven is warm.
●Do not open the oven door during a baking
door, open it
●Do not disturb the heat circulation in the oven with the use of aluminum foil. If foil is used, place a small sheet of it, about 10by 12 inches at the most, on a lower shelf several inches below the food. Do not place foil on the oven bottom.
Common Baking Problems and Possible Solutions
PIES
Burning around edges
●Oven too full; avoid overcrowding. c Edges of crust too thin.
●Incorrect baking temperature.
Bottom crust soggy and unbaked
●Allow crust and/or filling to cool sufficiently before filling pie shell.
●Filling maybe too thin or juicy.
●Filling allowed to stand in pie shell before baking. (Fill pie shells and bake immediately.)
●Ingredients and proper measuring affect the quality of the 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 runs over
●Top and bottom crust not well sealed together.
●Edges of pie crust not built up high enough.
●Too much filling.
●Check size of pie plate.
R&y is tough; crust not flaky
●Too much handling.
●Fat too soft or cut in too fine.
Roll dough lightly and handle as little as possible.
CAKES
Cake rises higher on one side
●Batter spread unevenly in pan. QOven shelves not level.
●Using warped pans.
●Incorrect pan size.
Cakes cracking on top
●Oven temperature too high.
●Batter too thick, follow recipe or exact package directions.
●Check for proper shelf position.
●Check pan size called for in recipe.
●Improper mixing of cake.
Cake falls
●Too much shortening, sugar or liquid.
●Check leavening agent, baking powder or baking soda to assure freshness. Make a habit to note expiration dates of packaged ingredients.
●Cake not baked long enough or at incorrect temperature.
●If adding oil to a cake mix, make certain the oil is the type and amount specified.
Crust is hard
●Check temperature.
●Check shelf position.
Cake has soggy layer or streaks at bottom
●Undermining ingredients.
●Shortening too soft for proper creaming.
●Too much liquid.
COOKIES & BISCUITS
Doughy center; heavy crust on surface
●Check temperature.
●check shelf position.
. FOI1OW baking instructions carefully as given in reliable recipe or on convenience food package.
. Flat cookie sheets will give more even baking results. Don’t overcrowd foods on a baking sheet.
●Convenience foods used beyond their expiration date.
Browning more noticeable on one side
●Oven door not closed properly, .- check gasket seal.
●Check shelf position.
