Baking
How to Set Your Range
for Baking
1. Position the shelf
shelves in
the oven.
2. Close oven door. Turn OVEN
TEMP knob to desired temperature.
Preheat
for least minutes
if preheating is necessary.
3.
in oven on center
of shelf. Allow
inch
between edge of
and oven
wall or adjacent cookware.
If cooking on two shelves at the
same time, place shelves about 4
inches apart and stagger food on
them.
4. Check food for doneness at
minimum time on recipe. Cook
longer if necessary. Switch off
heat and remove food.
Preheating
Preheating is very important when
using temperatures below
and when baking foods such as
biscuits, cookies, cakes and other
pastries.
Preheating is not necessary when
roasting or for long-time cooking of
whole meals.
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
cakes on first shelf
position (A) from bottom
oven.
Baking Tips
●
Follow a tested recipe and
measure the ingredients carefully.
If you are using a package mix,
follow label directions.
●
If moisture is noticeable on the
front of the oven or on the oven
window when first turning on the
oven, leave the oven door ajar for a
few minutes or until the oven is warm.
●
Do not open the oven door during
a baking operation—heat will be lost
and the baking time might need to
be extended. This could cause poor
baking results. If you must open the
door, open it partially–only or4
inches—and close it as quickly as
possible.
●
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 10 by 12 inches at
the most, on a lower shelf several
inches below the food. Do not place
foil on the oven
Common Baking Problems
and Possible Solutions
PIES
Burning around edges
●
Oven too full; avoid overcrowding.
●
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 the crust. Use a
tested recipe and good technique.
Make sure there are no tiny holes or
tears in a bottom crust. “Patching”
a piecrust could cause soaking.
Pie filling runs over
●
Top and bottom crust not well
sealed together.
●
Edges of piecrust 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 too fine.
Roll dough lightly and handle as
little as possible.
7
CAKES
Cake rises higher on one side
●
Batter spread unevenly in pan.
●
Oven shelves not level.
●
Using warped pans.
●
Incorrect pan size.
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
at incorrect temperature.
●
If adding
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.
