Eikm’tosetMm”Range

h“

1. Positionthe shelfor shelvesin theoven.

2.Close oven door,turn OVEN I“EMPknobto desiredtemperature andpreheatovenfor about 10 minutesif preheatingis necessary.

3.Place foodin ovenon centerof shelf.Allowat leastan inchbetween edgeof bakewareand ovenwallor adjacentutensils.

If cooking on two shelvesat the sametime, placeshelvesabout4 inchesapart and staggerfoodon them.

4.Checkfoodfordonenessat minimumtimeonrecipe.Cook longerif necessarySwitchoff. heatandremovefood.

reheating is important when using temperaturesbelow225”F.and whenbakingfoodssuch as biscuits, cookies,cakesandother pastries.

Preheatingis notnecessarywhen roastingor for long-timecooking ofwholemeals.

Mostbakingis doneon the second shelfposition(B)from the bottom.

Whenbakingthreeor four items, ,l~c~Wushelvespositionedon the

secondand fourthsetsof supports (B& D) from bottomof oven.

Bakeangelfoodcakeson firstshelf position(A) frombottomof oven.

Baking Tips

@Followa testedrecipeand measurethe ingredientscarefully. If youare usinga packagemix, followlabeldirections.

~If moistureis noticeableon the frontof theovenor on theoven windowwhenfirstturningon the oven,leavetheovendoorajarfor a fewminutesor untiltheovenis warm.

eDo notopentheovendoorduring a bakingoperation—heatwillbelostandthebakingtimemightneed to be extended.Thiscouldcause poorbakingresults.

~Do notdisturbtheheatcirculation in theovenwiththeuseofaluminum foil. If foilis used,placea small sheetof it, about10by 12inchesat the most, on a lowershelfseveral inchesbelowthefood.Do not placefoilon the ovenbottom.

CommonBaking Problems

and PossibleSolutions

Pm

Burning around edges

~Oventoofill; avoidovercrowding. @Edgesof crusttoothin. @Incorrectbakingtemperature.

Bottom crust soggy and unbaked

@Allowcrustand/orfillingto cool sufficientlybeforefillingpie shell. ~Fillingmaybe toothinorjuicy.

~Fillingallowedto standin pie shellbeforebaking.(Fillpie shells andbakeimmediately.) ~Ingredientsandpropermeasuring affectthe qualityof thecrust. Use a testedrecipeand goodtechnique. Makesurethereare no tinyholes or tearsin a bottomcrust.“Patching” a pie crustcouldcausesoaking.

Pie filling runs over

~Topandbottomcrustnotwell sealedtogether.

@Edgesof pie crustnotbuiltup highenough. @Toomuchfilling.

~Checksizeof pieplate.

Pastry is tough; crust not flaky

@TOOmuchhandling. @Fattoo softor cut in toofine. Rolldoughlightlyandhandleas littleas possible.”

CAKES

Cake rises higher on one side

@Batterspreadunevenlyin pan. @Ovenshelvesnotlevel. @Usingwarpedpans. @Incorrectpan size.

Cakes cracking on top

~Checkoventemperature.

~Battertoothick,followrecipe or exactpackagedirections. ~Checkfor propershelfposition. ~Checkpansizecalledfor in wipe. ~Impropermixingof cake.

Cake falls

~Toomuchshortening,sugaror

liquid.

e Checkleaveningagent,baking powderor bakingsodato assure freshness.Makea habitto note expirationdatesofpackaged ingredients.

e Cakenotbakedlongenoughor at correcttemperature.

~If addingoil to a cakemix, make certainthe oil is thetypeand amountspecified.

Crust is hard

eChecktemperature. g Checkshelfposition.

Cake has soggy layer or streaks at bottom

UIUnderminingingredients.

g Shorteningtoo softfor proper creaming.

g Toomuchliquid.

Cooms & Imxmm

Doughy center; heavy crust on surface

~Checktemperature.

@Checkshelfposition.

e Followbakinginstructions carefi.dlyas givenin reliablerecipe or on conveniencefoodpackage.

~Flat cookiesheetswill givemore evenbakingresults.Don’tovercrowd foodson a bakingsheet.

8 Conveniencefoodsusedbeyond their expirationdate.

Browning more noticeable on one side

~Ovendoor notclosedproperly, checkgasketsea!.

g Checkshelfposition.

7

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GE JGKM5GEH, JGKC15GEH, JGKC16GEH, JGKS15GEH manual Eikm’tosetMmRange, Baking Tips, CommonBaking Problems PossibleSolutions
Page 6 Page 8

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