.—
Baking
1.Positionthe shelfor shelvesin the oven.If cookingon twoshelves at the sametime,sta~er thepans forbestheatcirculation.
2.Closeovendoor.~m OVEN TEMPknobto desiredtemperature. Preheatovenfor at least 15minutes if preheatingis necessary.
3.Placefoodin ovenon center
of shelf. Allowat least2 inches betweenedgeofbakewareand oven wallor adjacentcookware.
4.Checkfoodfor donenessat minimumtimeon recipe.Cook longerif necessary.TurnOVEN TEMPknobto OFF andremove food.
Preheatingis veryimportantwhen usingtemperaturesbelow225”F. andwhenbakingfoodssuchas biscuits,cookies,cakesandother pastries..
Preheatingis notnecessarywhen roastingor
Mostbakingis doneon the second shelfposition(B)fromthebottom.
W7henbakingthreeor fouritems, usetwoshelvespositionedon the secondand fourthsetsof supports (B& D) frombottomof oven.
Bakeangelfoodcakeson first shelf position(A) frombottomof oven.
eFO1]OWa testedrecipeand measuretheingredientscarefully. If youareusinga packagemix, followlabeldirections.
~If moistureis noticeable on the
frontoftheovendoorwhenfirst turningontheoven,leavethedoor ajarfora fewminutesor untilthe oveniswarm.
@Donotopentheovendoorduring
a
~Donotdisturbtheheatcirculation
intheovenwiththeuseofaluminum foil.If foilisused,placea small sheetofit, about10by 12inchesat themost,ona lowershelfseveral inchesbelowthefood.Donotplace foilontheovenbottom.
~O~~Ou ~~ti~ ROblem
and Possible Solutiom
PES
Burfingaroundedges
@Edgesofcrusttoothin.
e Incorrectbakingtemperature.
Bottomcrust soggyand unbaked @Allowc~st and/~rfillingto cool
sufficientlybeforefillingpieshell.
~Fillingmaybetoothinorjuicy. ~Fillingallowedto standinpieshell
beforebaking,(Fillpieshellsand
bakeimmediately.)
@Ingredientsandpropermeasuring affectthequalityofthecrust. Usea testedrecipeandgoodtechnique. Makesuretherearenotinyholesor tearsin abottomcrust. “Patching” a piecrustcouldcausesoaking.
Mefiilingrunsover
@Topandbottomcrustnotwell sealedtogether. @Edgesofpiecrustnotbuiltup
highenough.
@Toomuchfilling. @Checksize of pie plate.
Wstry is tough; crustnotflaky
oToomuchhandling. @Fattoo sofior cutintoofine.
Rolldoughlightlyandhandleas littleaspossible.
cAms
Cake riseshigheron oneside
@Batterspreadunevenlyinpan. ~oven shelvesnotlevel.
~Usingwarpedpans.
Cakescrackingontop
~Oventemperaturetoohigh.
*Battertoothick,followrecipe or exactpackagedirections. ~Checkforpropershelfposition.
@Checkpansizecalledforin recipe. ~Impropermixingofcake.
Cakefalls @Toomuchshortening,sugaror liquid. ~Checkleaveningagent,baking powderorbakingsodatoassure freshness.Makea habitto note expirationdatesofpackaged
ingredients.
~Cakebakedatincorrect
temperatureor notbakedlong enough.
~If addingoilto a cakemix, make certaintheoilisthetypeand amountspecified.
Crustishard
@checktemperature.
~Checkshe~fposition.
Cakehassoggylayerorstreak at bottom
~Underminingingredients.
@Shorteningtoosoftforproper
creaming.
~TOOmuchliquid.
coo- & BIscmm Doughycenter;heavycruston surface
@Checktemperature.
eCheckshelfposition.
~Followbakinginstructions carefullyasgiv~nin reliablerecipe or onconveniencefoodpackage. ~Flatcookiesheetswillgivemore evenbakingresults.Don’~overcrowd foodsona ~akingsheet. ~Conveniencef;ods usedbeyond theirexpirationdate.
Browningmorenoticeableon oneside *Ovendoornotclosedproperly, -
checkgasketseal.+. @Checkshelfposition.
