Baking
How to Set Your
Range for Baking
1.Position the shelf or shelves in the oven. If cooking on two shelves at the same time, place shelves on alternate shelf supports and stagger food on them.
2.Close oven door.
3.Push the BAKE button and turn the SET knob until desired temperature is displayed. If preheating is desired, do not put food in the oven until a
4.Open the door and place food in oven on center of shelf. AI1ow at least 2 inches between the edge of the bakeware and oven wall or adjacent cookware.
5.Close oven door.
6.Check food for doneness at minimum time shown on recipe. Cook longer if necessary. Push CANCEL button and remove food.
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.
●As your ovenheats up, the temperature change of the air in the oven may cause water droplets to form on the door glass. These droplets are harmless and will evaporate as the oven continues to heat up.
●Do not open the oven door during a baking
Common Baking Problems and Possible Solutions
PIES
Burning around edges
●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 may be 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 pie crust 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.
Pastry 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.
●Oven shelves not level.
●Using warped pans.
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 baked at incorrect temperature or not baked long enough.
●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.
●Follow 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.
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