1.Position the shelf or shelves in the oven. If cooking o~~two shelves at the same time, stagger the cookware for best heat circulatiori. Place food in oven on center of shelf. Allow at least 2 inches between edge of cookware and oven wail or adjacent cookware.
2.Close oven door. Turn OVEN CONTROL knob to desired temperature.
3.Check food for doneness at minimum time on recipe. Cook longer if necessary. T’umOVEN CONTROL knob to OFF and remove food.
Preheating
Preheating is very important when baking foods such as biscuits, cookies, cakes and other pastries. Preheat the oven for at least 10 minutes. Preheating is not necessary when roasting or for
Most baking is done on the (B) shelf position,
When baking three or four items, use two shelves positioned on the (B & D) supporls.
B~akeangel food cakes on the (A) shelf position.
~~o~lowa tested recipe and measure the ingredients carefully. If you are using a package mix, follow label directions.
must open the 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.
Conlmon Baking Problems and Possible solutions
PIES
Burningaroundedges
@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 afiect the quality of the crust. Use a tested recipe and good technique. i~ake 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 sealed together well.
~Edges of pie crust not built up high enough.
~Too much filling. ~Check size of pie plate.
Pastl”y is tough; Crust Ilot flaky
~Too mtlch handlingt
GFat too soft or cut in too fine. Roll dough lightiy and handle as little as possible.
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~c~i{erises Iligllev QE2one side
~Butler sl]rcad unevenly in pan.
“ 01’’ellSl;~il’CS 1101 1~1’’~l.
L>LISed,
oShorteningtoo softfor proper creaming.
~Toomuchliquid.
COOKIES & BISCUITS
Doughy center; heavy crust on
surface
*Check temperature.
*Check shelf position. QCarefully follow baking instructions 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.
BrQFvIlingInore nQtiQea!31eon Qmeside
o Oven d[?ornot closed proper!:y. s Check shelf position.
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