2.Close ovendoor. Turn OVEN
SET knobto B~ or TIME BA~ and OVEN TEMP knob to desired temperature,Preheat ovenfor at least 15minutes if preheatingis necessary,
3.Place food in ovenon center
of shelf. Aliow at least 2 inches between edge of bakewareand oven wallor adjacent cookware.
If cooking on two shelvesat the same time, place shelvesabout 4 inches apart and staggerfood on them.
4.Check food for doneness at minimum time on recipe, Cook longer if necessary. Switch off heat and removefood.
Preheating
Preheating is very important when usingtemperatures below225°F. and when baking foods such as biscuits, cookies, cakes and other pastries.
Preheating is not necessary when roasting or for
shelf Positions
Most baking is done on the second shelf position (B) from the bottom.
When baking three or four items, usc two shelves positioned on the second and fourth sets of supports (B& D) from bottom of oven,
Bake angel food cakes on first she~f
Baking mps
@Followa testedrecipeand measurethe ingredientscarefully. If youare usinga packagemix, followlabeldirections.
@Do not open the ovendoor during
a
@Do not disturb the heat circulation
in the ovenwiththe useofaluminum foil. If foilis used, place a small sheet ofit, about 10by 12inchesat the most, on a lowershelf several inchesbelowthe food. Do not place foil on the ovenbottom.
common Baldng Boblem
and PossibleSolutiom
pm Burningaroundedges
@Oventoo full; avoidovercrowding. @Edges of crust too thin. ~Incorrect bating temperature.
Bottom crust soggyand unbaked
~AIIOW crust and/or fillingto COO1 sufficientlybefore fillingpie shell. @Filling may be too thin orjuicy.
*Filling allowedto standin pie shell beforebaking. (Fill pie shelis and bake immediately.) - ~Ingredients and proper measuring affect the quality ofthe crust. Use a tested recipe and goodtechnique. Make sure there are no tiny holes or tears in a bottom crust. “Patching” a piecrust could cause soaking.
He fillingruns over
QTopand bottom crust not well sea~edtogether.
QEdges of pie crust not built up high enough.
GToomuch filling. QCheck size of pie plate.
cAms
cake riseshigheron One side ~Batterspreadunevenlyin pan. ~Ovenshelvesnotlevel,
*Usingwarpedpans. @Incorrectpan size.
Cakescrackingon top ~Oventemperaturetoo high.
~Battertoo thick, followrecipe or exactpackagedirections. ~Check for proper shelfposition.
*Checkpan sizecalledforin recipe. ~Improper mixingofcake,
cakefalls
@Toomuch shortening,sugaror liquid.
~Check leaveningagent, baking powderor bakingsoda to assure freshness. Makea habit to note expirationdatesof packaged ingredients.
@Cake not bakedlong enoughor at incorrecttemperature.
@If addingoil to a cake mix, make certain the oil is the type and amount specified.
crust is hard
@Check temperature. e Check shelfposilion.
cake hassoggylayeror Strealw
atbottom
~Undermining ingredients.
~Shorteningtoo softfor proper creaming.
~Toomuch liquid,
eooHEs &Blscmm
Doughycenter;heavy cruston
surface
@Check temperature. o Check shelf position.
QFollowbaking instructions carefully as given in reliable recipe or on convenience food packag~. QFlat cookie sheetswill give more evenbaking results. Don’tovercrowd foods on a baking sheet.
~Convenience foods used beyond their expiration date.
Bro}vning more noticeable on
oneside
QOven door not closed.properly, check gasket seal.
~ Check shelf position.
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