18
Avoid Service Checklist
(continued)
PROBLEM
POOR BAKING RESULTS
Baked foods too done or not
done enough.
Baked foods not evenly browned
and/or raised.
Baking time too long.
Oven steaming.
BROILING
Oven smokes excessively during
broiling.
POSSIBLE CAUSE/SOLUTION
Actual oven temperature and cooking times may vary from recipe or box instruction. If this
is a new range, temperatures may differ from your old range. Older ovens may drift in
temperature. You may have to adjust your favorite recipe times and temperatures.
Use the pan size recommended in the recipe. Except when baking pies or breads, set the
oven temperature control 25°F (13°C) lower when using glass pans.
A covered pan should not be used for baking, unless specified in the recipe. Foods baked in
covered pans do not brown well.
Use clean, shiny pans. Blackened pans may cause burning of bottom. Use flat bottom pans.
Warped pans may cause uneven baking.
If bottom of foods burns, raise the rack. If top of foods is too brown, lower the rack.
Frequently opening the oven door to check doneness. Oven temperature drops 10°C (18°F)
or more each time door is opened. Set for shortest baking time and check baking process
only at end of set time. Check baking progress through the window if available.
Placing a very large pan or several smaller pans very close together on one rack does not
allow proper circulation of the oven air around the pans. A cookie sheet or sheet pan should
not cover the entire oven rack. Allow at least 5.1 cm (2 in.) of space for air circulation on all
sides of baking pan(s) and between pans and sides of the oven. When two racks are used,
stagger pans so one is not directly above the other.
It will take approximately 10 minutes for the oven to reach the temperature setting. Better
results will be obtained by pre-heating the oven before placing foods to be baked.
Moist foods may cause oven steaming. Cover the dish if appropriate for the food being
cooked.
Open the door to the broil stop position.
Add 3 to 4 cups of water in the broiler pan to completely cover the bottom of the pan. Position
food on grid and broil. The water catches the grease from the broiling food, cools the grease
and reduces smoking.
Meat too close to the element. Lower the rack.
Remove excess fat from the meat. Slash remaining fat edges to prevent curling; do not cut
into lean.
Always place the grid on the broiler pan with the slots down to allow grease to drip into the
pan.
Grease has built up on oven surfaces. Regular cleaning is mandatory when broiling
frequently. Old grease or food spatters cause excessive smoking.
