“HQBYmsetYourRalge -forBAing, Preheating, ShelfPositiom, Pies

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“HQBYmsetYourRalge

–forBAing

1. Posi\kmthe shelfor shelvesin theoven.

2.C1oseovendoor.TurnOVEN TIWWknobto desiredtempmawre. Preheatovenforat least 10minutes if preheatingis necessary.

3.Placefoodin ovenon center

of shelf. Allowat leastan inch betweenedgeof bakewareandoven wallor adjacentcookware.

If cookingcmIwoshelvesat the sametime, piaceshelvesabout4 inchesapart andstaggerfoodon them.

4.Checkfoodfordonenessat minimumtimeon recipe.Cook longerif necessary.Switchoff heatand removefood.

Preheating

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Preheatingis veryimportantwhen usingtemperaturesbelow225”F. andwhenbakingfoodssuchas biscuits,cookie~,cakesandother pastries.

Preheatingis notnecessarywhen roastingor forlong-timecookingof wholemeals.

shelfPositiom

Mostbakingis doneon the second shelfposition(B)fromthe bottom. ,

V/henbakingthreeor four items, usetwoshelvespositionedon the secondand fourthsetsof supports (B& D) from bottomof oven.

Bakeangelfoodcakeson firstshelf position(A) frombottomof oven.

Baking mps

@Followa testedrecipeand meawretheingredientscarefully. [fyouareusinga packagemix, followlabeldirections.

sIfmoistureisnoticeableontile

frontoftheovenorontheoven windowwhenfirstturningonthe oven,leavetheovendoorajarfora fewminutesor untiltheoveniswmno

@Donotopentheovendoorduring

abakingoperation-heatwillbelost andthebakingtimemightneedto beextended.Thiscouldcausepoor bakingresults.Ifyoumustopenthe door,openitpartially-only 3 or4 inches—andcloseitasquicklyas possible.

*Donotdisturbtie heatcirculation

intheovenwiththeuseofaluminum foil.If foilis used,placea small sheetof it, about10by 12inchesat themost,on a lowershelfseveral inchesbelowthefood.Donotplace foilontheovenbottom.

Comon BakingProblems andPossibleSolutions

PIES

Burningaroundedges

~Oventoofill; avoidovercrowding. *Edgesofcrusttoothin. @Incorrectbakingtemperature.

Bottomcrustsoggyandunbaked

~MOWcrustand/orfillingtoCOO1

sufficientlybeforefi~lingpieshell. ~Fillingmaybe toothinorjuicy.

~Fillingallowedto standinpieshell beforebaking.(Fillpie shellsand bakeimmediately.) @Ingredientsandpropermeasuring affectthequalityofthecrust.Usea testedrecipeandgoodtechnique. Makesurethereareno tinyholesor tearsin a bottomcrust. “Patching” a piecrustcouldcausesoaking.

Pie f“diingrunsover

~Topandbottomcrustnotwell sealedtogether. @Edgesofpiecrustnotbuiltup

highenough.

oTOOmuch~l~ling.

~Checksizeofpieplate.

Pastryis tough;crustnotflaky

@Toomuchhandling. ~Fattoosofior cutintoofine.

Rolldoughlightlyandhandleas littleaspossible.

CAKES

Cakeriseshigherm me side

~Batterspreadunevcrdyinpan. @oven shelvesnotlevel,

@Usingwarpedpans.

*Incorrectpansize+

Cakescrackingontop

oOventemperaturetoohigh. ~Battertoothick,followrecipe or exactpackagedirections.

*Checkforpropershelfposition. @Chwkpansizecakd forinrecipe. ~Impropermixingofcake.

Cakefalls

~Toomuchshortening,sugaror

liquid.

a Checkleaveningagent,baking powderor bakingsodatoassure freshness.Makea habitto note expirationdatesofpackaged ingredients. ~Cakenotbakedlongenoughor at incorrecttemperature.

*If addingoiltoa cakemix,make certaintheoilisthetypeand amountspecified.

Crustis hard @Checktemperature.

@Checkshelfposition.

Cakehassoggylayerorstreaks at bottom

eUnderminingingredients.

eShorteningtoosoftforproper

creaming.

e TOOmuchliquid.

ICOOIKllZS& BISCUI’IS

Doughycenter;heavycruston surface

eChecktemperature. e Checkshelfposition.

e FO11OWbakinginstructions

carefullyasgiveninreliablerecipe or onconveniencefoodpackage.

eFlatcookiesheetswillgivemore evenbakingresults.Don’tovercrowd foodsona bakingsheet. ~Conveniencefoodsusedbeyond theirexpirationdate,

Browningmorenoticeableon oneside

~Ovendoornotclosedproperly,

checkgasketseal.