Cookies& Biscuits, Preheating, ShelfPositions, Ishard

Do notlock the oven door with the door Iatcll during baking.This is used forself-cleaningonly.

How tosetYourRange forBaIiiHg

1.Position the shelf or shelves in the oven. If cooking on two shelves at the same time,staggerthe cookware for best heat circulation. Place food in oven on center of shelf. Allow at least 2 inches between edge of cookware and oven wall or adjacentcookware.

2.Close the oven door but do not latch it. If the door latch is moved to the right during a bake

operation, the door may lock and

you may not be ab~eto open it until the oven cools.

3.Turn OVEN SET knob to BAKE or TIME BAKE and turn OVEN TEMP knob to desired temperature.

4.Check food for doneness at minimumtimeon rwipe. Cooklonger if necessary. Turn OVEN T_EMP 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 long-time cooking of whole meals.

ShelfPositions

Most baking is done on the (B) shelf positit~ll.

When baking three or four items, use two shelves positioned on the (B & D) SLl~pOFtS.

B:)k~ ;inge] food cakes on the (A) shelf position.

~Do not open the oven door during a baking operation—heatwill be lost ancl the baking time might need to be extended.This could cause poor baking results. If you. must open the door,open it

partially---only3 or 4 inches—a~~d close it as quicklyas possible.

Comon Bating Problems and Possible solutions

PIES

Burning around edges

*Edges of crust too thin. ~Incorrect baking temperature.

BottonJIcrust soggy and unbaked

~Allow crust and/orfilling to cool sufficientlybefore filling pie shell. ~Filling may be too thin or juicy. e 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 tearsin a bottomcrust. “Patching” a pie crust could cause soaking.

Pie filling runs over

@Top and bottom crust not sealed together well.

e Edges of pie crust not built up high enough.

e Too Inuch 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

Cai<e rises higher on one side

~Batter spread unevenly in pan. Qoven shelves not leve]. ~w,l]-ped~~llSused.

Cakes	cracking on top
@Oven temperaturetoo high.
~Batter too thick, follow recipe or
exact package directions.		A
~Check for proper shelf position.		--
~Check for proper shelf position.		“--!
~Check pan size called for in		-
~Check pan size called for in		Em,,
recipe.		Em,,
recipe.		-
~Improper mixing of cake.		..—
~Improper mixing of cake.
~Too much shortening,sugar or
liquid.
~Check leavening agent, baking
powder or baking soda to assure
freshness. Make a habit of noting
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	ishard

~Check temperature. ~Check shelf position.

Cakehas soggy layer or streaks at bottom

~Undermining ingredients. ~Shortening too soft for proper creaming.

QToo much liquid.