—“HQBYmsetYourRalge
–forBAing
1. Posi\kmtheshelfor shelvesin
theoven.
2. C1oseovendoor.TurnOVEN
TIWWknobtodesiredtempmawre.
Preheatovenforat least10minutes
ifpreheatingisnecessary.
3. Placefoodinovenoncenter
ofshelf.Allowatleastaninch
betweenedgeofbakewareandoven
walloradjacentcookware.
IfcookingcmIwoshelvesatthe
sametime,piaceshelvesabout4
inchesapartandstaggerfoodon
them.
4. Checkfoodfordonenessat
minimumtimeon recipe.Cook
longerifnecessary.Switchoff
heatandremovefood.
Preheating
—Preheatingisveryimportantwhen
usingtemperaturesbelow225”F.
andwhenbakingfoodssuchas
biscuits,cookie~,cakesandother
pastries.
Preheatingisnotnecessarywhen
roastingor forlong-timecookingof
wholemeals.
shelfPositiom
Mostbakingisdoneonthesecond
shelfposition(B)fromthebottom. ,
V/henbakingthreeor fouritems,
usetwoshelvespositionedonthe
secondandfourthsetsofsupports
(B& D) frombottomofoven.
Bakeangelfoodcakeson firstshelf
position(A) frombottomofoven.
Baking mps
@Followatestedrecipeand
meawretheingredientscarefully.
[fyouareusingapackagemix,
followlabeldirections.
sIfmoistureisnoticeableontile
frontoftheovenorontheoven
windowwhenfirstturningonthe
oven,leavetheovendoorajarfora
fewminutesoruntiltheoveniswmno
@Donotopentheovendoorduring
abakingoperation-heatwillbelost
andthebakingtimemightneedto
beextended.Thiscouldcausepoor
bakingresults.Ifyoumustopenthe
door,openitpartially-only3or4
inches—andcloseitasquicklyas
possible.
*Donotdisturbtie heatcirculation
intheovenwiththeuseofaluminum
foil.Iffoilisused,placeasmall
sheetofit,about10by12inchesat
themost,onalowershelfseveral
inchesbelowthefood.Donotplace
foilontheovenbottom.
Comon BakingProblems
andPossibleSolutions
PIES
Burningaroundedges
~Oventoofill; avoidovercrowding.
*Edgesofcrusttoothin.
@Incorrectbakingtemperature.
Bottomcrustsoggyandunbaked
~MOWcrustand/orfillingtoCOO1
sufficientlybeforefi~lingpieshell.
~Fillingmaybe toothinorjuicy.
~Fillingallowedtostandinpieshell
beforebaking.(Fillpieshellsand
bakeimmediately.)
@Ingredientsandpropermeasuring
affectthequalityofthecrust.Usea
testedrecipeandgoodtechnique.
Makesuretherearenotinyholesor
tearsinabottomcrust.“Patching”
apiecrustcouldcausesoaking.
Pief“diingrunsover
~Topandbottomcrustnotwell
sealedtogether.
@Edgesofpiecrustnotbuiltup
highenough.
oTOOmuch~l~ling.
~Checksizeofpieplate.
Pastryistough;crustnotflaky
@Toomuchhandling.
~Fattoosofiorcutintoofine.
Rolldoughlightlyandhandleas
littleaspossible.
CAKES
Cakeriseshighermme side
~Batterspreadunevcrdyinpan.
@ovenshelvesnotlevel,
@Usingwarpedpans.
*Incorrectpansize+
Cakescrackingontop
oOventemperaturetoohigh.
~Battertoothick,followrecipe
orexactpackagedirections.
*Checkforpropershelfposition.
@Chwkpansizecakd forinrecipe.
~Impropermixingofcake.
Cakefalls
~Toomuchshortening,sugaror
liquid.
aCheckleaveningagent,baking
powderorbakingsodatoassure
freshness.Makeahabittonote
expirationdatesofpackaged
ingredients.
~Cakenotbakedlongenoughor
atincorrecttemperature.
*If addingoiltoacakemix,make
certaintheoilisthetypeand
amountspecified.
Crustishard
@Checktemperature.
@Checkshelfposition.
Cakehassoggylayerorstreaks
atbottom
eUnderminingingredients.
eShorteningtoosoftforproper
creaming.
eTOOmuchliquid.
ICOOIKllZS&BISCUI’IS
Doughycenter;heavycruston
surface
eChecktemperature.
eCheckshelfposition.
eFO11OWbakinginstructions
carefullyasgiveninreliablerecipe
oronconveniencefoodpackage.
eFlatcookiesheetswillgivemore
evenbakingresults.Don’tovercrowd
foodsonabakingsheet.
~Conveniencefoodsusedbeyond
theirexpirationdate,
Browningmorenoticeableon
oneside
~Ovendoornotclosedproperly,
checkgasketseal.
@Checkshelfposition.
.
m–
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