Baking
How to Set Your Range
for Baking
1. Position the shelf shelves in
the oven. If cooking on two shelves
at the same time, stagger the pans
best heat circulation.
2. Close oven door.
3. Push the BAKE button and
turn the SET knob until desired
temperature is displayed. If you
preheat, do not put food in the
oven until a one-second beep
sounds to tell you the oven is
preheated.
4. Open door and place food in
oven on center of shelf. Allow at
least 2 inches between edge of
and oven wall
adjacent cookware.
5. Close oven door.
6. Check food for doneness at
minimum time 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
●
F
O
I1
OW
a tested recipe and
measure the ingredients carefully.
If you are using a package mix,
follow label directions.
●
Do not open the oven door during a
baking operation—heat will be lost
the baking time might need to be
extended. This could cause poor
baking results. If you must open the
door, open it partially—only 3 or 4
inches—and close it as quickly as
possible.
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 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 not baked long enough or
baked at incorrect temperature.
●
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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