GE JGCS54EH Installation instructions

_*-. Howtoget
./
UseandCareof
gasmodels
JGCS54EH
JGCC58EH
Features p6
Surfhcecooking p7
Ovencooking plo
Specialcareof
continuous-cleaningoven p14
Questions?
Usethe ProblemSolver ply
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Your Direct Line to General Electric
The GE Answer Centeti 800.626.2000
GE NE RAL@EIECTRIC 1+9-4180L

Help us
Before Using Your Range. . . . ...2
Installing the Range . . . . . . . . ...3
Leveling the Range . . . . . . . . . ...3
Safety Instructions . . . . . . . ...3-5
Features ofYourRange . . . . . ...6
!krface Cooking . . . . . . . . . ...7.8
Clockand Timer . . . . . . . . . . ...8
Using Your Oven . . . . . . . . . . ...9
Baking ....................10
Baking Guide ...............ll
Roasting ...................12
Roasting Guide . . . . . . . . . . . . ..l2
Broiling ....................13
Broiling Guide . . . . . . . . . . . ...13
SpecialCareof
Continuous-Cleaning Oven ..14
CareandCleaning .........14-17
Cleaning Guide . . . . . . . . . . . ...18
TheProblemSolver . . . . . . . ...19
IfYouNeedService . . . . . . . ...19
Warranty . . . . . . . . . ..BackCover
help WN.L..
w
Read this book carefully.
It is intended to help you operate and
maintain your new range properly.
Keep it handy for answers to your
questions.
If you don’t understand something
or need more help, write (include
your phone number):
Consumer Affairs
General Electric Company
Appliance Park
Louisville, KY40225
Write down the model
and serial numbers.
You’ll find them on alabel located in
the burner box under the cooktop.
See page 6.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your range. Before sending in this
card, please write these numbers
here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.
If you received
adamaged range...
Immediately contact the dealer (or
builder) that sold you the range.
Save time and money.
Before you request
service...
FOR YOUR SAFETY i
Turn OFF all range
controls
If you smell gas:
1. Open windows
2. Don’t touch electrical
switches*
3. Extinguish any open I
flame i
4. Immediately call your /
gas supplier I
●Don’t turn electric switches ~
on or off because sparks may ‘
ignite the gas. !
\
~Keep the appliance \
area clear and free from ‘
combustible materials, I
gasoline and other i
flammable vapors and ~
liquids. t
Check the Problem Solver on
page 19.It lists causes of minor
operating problems that you can
correct yourself.
‘7

Imtdhg “the
Range IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
Your range, like so many other
household items, is heavy and can
settle into soft floor coverings
such as cushioned vinyl or
carpeting. When moving the range
on this type of flooring, use care.
Do not install the range over
kitchen carpeting unless you
place an insulating pad or sheet of
l/4-inch-thick plywood between
the range and carpeting.
When the floor covering ends at the
front of the range, the area that the
range will rest on should be built up
with plywood or similar material to
the same level or higher than the
floor covering. This will allow the
range to be moved for cleaning or
servicing.
Your range must be level in order to
produce proper cooking and baking
results. After it is in its final location,
place alevel horizontally on an oven
shelf and check the levelness front
to back and side to side. Level the
range by adjusting the leveling legs
or by placing shims under the
corners as needed.
\
%..4
When YouGet YourRange
●Havetheinstallershowyouthe
locationof the rangegas cut-off
valveandhowtoshut it off if
necessary.
●Haveyourrangeinstalledand
properlygroundedbyaqualified
installer,in accordance with the
Installation Instructions. Any
adjustment and service shouldbe
performed only byqualified gas
range installers or service
technicians.
●Plugyourrangeintoa
120-voltgroundedoutlet only.
Do not removethe round
grounding prong from the plug. If
in doubt about the grounding of
the home electrical system,it is
your personal responsibility and
obligationto havean ungrounded
outlet replaced with aproperly-
grounded three-prong outlet in
accordance with the National
Electrical Code. Do not use an
extensioncord withthis appliance.
QBesure all packingmaterials
are removedfrom the range
beforeoperating it, to prevent
fire or smokedamage should
the packing material ignite.
cBe sureyourrangeis correctly
adjustedbyaqualified service
technicianorinstallerforthetype
ofgas(NaturalorLP)onwhichit
istobeused. Yourrangecan be
convertedfrom use on onetype of
gasto the other. See Installation
Instructions.
●Afterprolongeduse ofa
range,highfloor temperatures
mayresultandmanyfloor
coveringswill notwithstandthis
kindofuse. Neverinstallthe
rangeovervinyltile or linoleum
that camot withstandsuchtype of
use. Neverinstallit directly over
‘nteriorkitchen carpeting.
Using YourRange
●Don$t leave c~dren done or
unattendedwherearangeis hot
orinoperation.Theycouldbe
seriouslyburned.
cDon’tallowanyonetoclimb,
standor hangonthe door,
broilercompartmentor range
top.Theycould damage the range
and eventip it overcausing severe
personalinjury.
●CA~ON: DO N~ s~~
ITEMS OF INTERESTIO
CHILDRENINCABINE7X
ABOVEARANGEORONTHE
BACKSPLASHOFARANGE-
CHILDRENCLIMBINGON
THERANGETOREACHITEMS
COULD BE SERIOUSLY
INJURED.
.Let burnergrates andother
surfacescool before touching
themor leavingthem where
childrencan reach them.
●Neverwearloose fitting or
hanginggarmentswhile using
theappliance. Flammable
material could be ignited if
brought in contact with flame or
hot ovensurfiicesand maycause
severeburns.
●Neveruse yourappliance for
warmingor heating the room.
Prolongeduse of the range
without adequate ventilation
can be hazardous.
●Donotuse water on grease
&es. Neverpick up aflaming
pan. ‘ikmoffburner, then smother
flamingpan bycoveringpan
completely with well fitting lid,
cookie sheet or flat tray. Flaming
grease outside apan can be put
out bycoveringwith baking soda
or, if available,amulti-purpose
dry chemical or foam type fire
extinguisher.
3I(continued neti page)

Ii!YiPORTi!iiiTS?KFBTYIN!!5TRUCTIONS(continued)
Read all instructions before using this appliance.
cDo notstore flammable
materials in an ovenor near
the cooktop.
sDo not let cooking grease
or other flammable materials
accumulatein or neartherange.
Surface Cooking
●Alwaysuse the LITE position
vthenigniting top burners and
makesurethe burnershaveignited.
.Never leave surface burners
unattendedat HIGH flame
settings. Boilovercauses
smoking and greasy spillovers
that maycatch on fire.
QAdjusttop burner flame size
so it doesnot extendbeyondthe
edge of the cooking utensil.
Excessiveflame is hazardous.
cUseonly dry potholders—
moist or damp potholders on hot
surfaces may result in burns from
steam. Do not letpotholderscome
near open flames when lifiing
utensils. Do not use atowel or other
bulky cloth in place of apotholder.
●Toavoidburns, ignition of
flammable materials, and spillage,
turn the cookware handle toward
the side or back of the range
without extending over adjacent
burner.
●Alwaysturn surface burner to
OFF beforeremovingutensil.
●Carefullywatchfoodsbeing
fried at HIGH flame setting.
.Neverblock the vents(air
openings)of the range. They
providethe air inlet and outlet
which is necessary for the range
to operate properly with correct
combustion.
●Do not use awokon the
cookingsurfaceif the wokhas a
roundmetal ring which is
placedoverthe burner grateto
supportthe wok. This ring acts
as aheat trap which maydamage
the burner grate and burner head.
Also, it may cause the burner to
work improperly. This maycause
acarbon monoxidelevel above
that allowedbycurrent standards,
resulting in ahealth hazard.
●Foodsfor frying shouldbe as
dryas possible. Frost on frozen
foods or moisture on fresh foods
can cause hot fat to bubble up and
over sides of pan.
●Use least possibleamount of
fatfor effective shallowor deep-
fat frying. Filling the pan too full
of fatcan cause spilloverswhen
foodis added.
●If acombination of oils or
fatswill be usedin frying, stir
together beforeheating, or as
fatsmelt slowly.
●Alwaysheat fat slowly,and
watchas it heats.
●Use deep fatthermometer
wheneverpossibleto prevent
overheating fatbeyondthe
smoking point.
●Use proper pansize—Avoid
pans that are unstable or easily
tipped. Select utensils havingflat
bottoms large enough to properly
contain food avoidingboilovers
and spillovers, and large enough
to coverburner grate. This will
both savecleaning and prevent
hazardous accumulations of food,
since heavy spattering or spillovers
left on range can ignite. Use pans
with handles that can be easily
grasped and remain cool.
●Use only glasscookwarethat
is recommendedfor use on gas
burners.
cKeepall pIasticsawayfrom
topburners.
.Toavoidthe possibility of a
burn, alwaysbe certain thatthe
controls for all burnersareat
OFF position andall gratesare
cool beforeattemptingto
removethe grate.
.When flaming foods under
the hood, turnthe fan off. The
fan, if operating, may spread
the flame.
cIf range is located near a
window,do not use long curtains
which could blowover the top
burners and create afire hazard.
cIf yousmell gas, turn off the
gas to the range and call aqualified
service technician. Never use an
open flame to locate aleak.
sWhencooking pork, follow f
our directions exactly and always
cook the meat to at least 170°F.
This assures that, in the remote
possibility that trichina maybe
present in the meat, it will be
killedand meat will be safeto eat.
Baking, Broiling and
Roasting
●Do not use ovenfor astorage
area.
●Standaway from the range
when opening the door of ahot -“
oven.The hotair or steam
whichescapes can cause burns ‘
tohands, face and/or eyes.
●Keepovenfree from grease
buildup.
●place ovenshelves in desired
positionwhile ovenis cool.
●Pulling out shelf to theshelf
stopis aconveniencein lifting
heavyfoods. It is also a

4-
precaution against burnsfrom
touching hot surfaces of the
door or ovenwalls.
cDon’theat unopened food
containers in the oven. Pressure
couldbuild upandthe container
could burst causing aninjury.
cDon’tuse aluminum foil
anywherein the ovenexceptas
described in this book. Misuse
could result in afire hazard or
damage to the range.
.Tjseonlyglasscookwarethat
is recommended for use in gas
oven.
sWhen using cooking or
roasting bags in oven, follow
the manufacturer’sdirection.
●Always remove broiler pan
@from broiler compartment as
soon as you finish broiling.
Grease left in the pan can catch
fire if oven is used without
removingthe grease from the
broiler pan.
●when broiling, if meat istoo
close to the flame, the fatmay
ignite. Trim excessfat to prevent
excessiveflare-ups.
●Make sure broiler panis in
placecorrectly to reduce the
possibility of grease fires.
QIf you should have agrease
fire in the broiler pan, turnoff
oven, and keep drawer closedto
contain fire until it bums out.
Cleaning YourRange
●Cleanonlypartslistedinthis
UseandCareBook.
QKeeprangeclean andfree
ofaccumulationsof greaseor
spilloverswhich may ignite.
If YouNeed Service
sRead 66The problem solver”
on page 19of this book.
*Don’tattemptto repair
or replaceanypart of your
rangeunless it is specifically
recommendedin this book. All
other servicing should be referred
to aqualified technician.
SAW THESE
INSTRUCTIONS

Featmes oflbur Range
Model JGCC58EH with
Continuous-Cleaning Oven interior Model JGCS54EH with
l%rcelain-Enamei Oven Interior )/P
Feature Index See page JGCC58EH JGG54EH
1Model and Serial Numbers (under cooktop) 2●●
2Surface Burner Controls 7●●
3Surface Burners, Grates and Chrome Drip Pans 16 ●●
4Nonstick Coated Griddle, Fifth Burner and Cover 7●
5Griddle and Fifth Burner Control 7●
6Lift-Up Cooktop (locks in up position) 16 ●●
7OVEN TEMP Knob 9●●
8OVEN SET Knob 8●●
9Automatic Oven Timer, Clock and Minute Timer 8●
10 Clock and Four-Hour Timer 8●
11 Cooktop Light 8●
12 Cooktop Light Switch 8●
13 Oven Interior Light 9●●
14 Oven Light Switch 9●●
15 Oven Vent 9●●
16 Storage Compartment 7●●
17 Oven Shelves 9, 15 ●●
18 Oven Shelf Supports 9●●
19 Broiler Pan and Rack 13 ●●/
20 Removable Oven Door 15 ●*
21 Removable Oven Bottom 15 ●●
6

Surface Cooking
Automatic Ignition
Your surface burners are lighted by
electric ignition, eliminating the
need for pilot lights with constantly
burning flames.
In case of apower outage, you can
light the surface burners on your
range with amatch. Hold alighted
match to the burner, then turn the
knob to the LITE position. Use
extreme caution when lighting
burners this way.
Surface Burner controls
Knobs that turn the surface burners
on and off are located on the lower
front panel. The two on the left and
the two on the right are marked as
to which burners they control. The
knob in between controls the griddle
and fifth burner.
T{]Light aSurface Burner
Push the control knob in and turn
it to LITE. You will hear alittle
clicking noise—the sound of the
burner lighting. After the burner
ignites, turn the knob to adjust the
flame size.
●Check to be sure the burner you
turned on is the one you want to use.
●Do not operate aburner for an
extended period of time without
cookware on the grate. The finish
on the grate may chip without
cookware to absorb the heat.
●Be sure the burners and grates are
cool before you place your hand, a
potholder, cleaning cloths or other
materials on them.
How to Select Flame Size
The flame size on agas burner
should match the cookware you
are using.
NEVER LET THE FLAME
EXTEND UP THE SIDES OF
THE COOKWARE. Any flame
larger than the bottom of the
cookware is wasted and only serves
to heat the handles.
When using aluminum or
aluminum-clad stainless steel
pots and pans, adjust the flame so
the circle it makes is about 1/2 inch
smaller than the bottom of the
cookware.
When boiling, use this same flame
size—1/2 inch smaller than the
bottom of the cookware—no matter
what the cookware is made of. Foods
cook just as quickly at agentle boil
as they do at afurious rolling boil.
Ahigh boil creates steam and cooks
away moisture, flavor and nutrition.
Avoid it except for the few cooking
processes which need avigorous boil.
When frying or warming foods
in stainless steel, cast iron or
enamelware, keep the flame down
lower—to about 1/2 the diameter of
the pan.
When frying in glass or ceramic
cookware, lower the flame even
more.
Air Adjustment
An air adjustment shutter for each
surface burner regulates the flow of
air to the flame.
When the right amount of air
flows into the burner, the flame
will be steady, relatively quiet and
have approximately 3/4” sharp blue
cones. This usually results when
the shutter is about halfivay open.
7
With too much air, the flame will
be unsteady, possibly won’t bum all
the way around, and will be noisy,
sounding like ablowtorch.
With not enough air, you won’t
see any sharp blue cones in the
flame, you may see yellow tips, and
soot may accumulate on cookware.
Loosen , /
Air adjustmt%t shutter //
The air adjustment shutters set on
the hood ~f the valve and are either
locked in place with Phillips head
screws or positioned on the burner
tubes by friction fit.
To adjust the flow of air to the
burners, loosen the Phillips head
screws and rotate the shutters (or
apply ablade-type screwdriver
against the friction-fit shutters and
push) to allow more or less air into
the burner tubes as needed.
Interchangeable Griddle
and Fifth Burner
Model JGCC58EH
The nonstick griddle changes places
quickly and easily with the fifth drip
pan and burner grate, and can be
kept in the storage compartment
right at the range when not in use.
An enamel cover helps protect the
nonstick finish when you leave the
griddle on the range.

surface‘coding
cookto~ Light
Model JGCC58EH
Afull-width fluorescent light in the
backsplash illuminates the cooktop.
Press and momentarily hold the
Panel Light switch on the lower fkont
panel to turn the light on and off.
Top-of-llange Cookware
Aluminum:Medium-weight
cookware is recommended because
i[heats quickly and evenly. Most
fbods brown evenly in an aluminum
skillet. Minerals in food and water
will stain but will not harm
aluminum. Aquick scour with a
soap-filled wool pad after each use
keeps aluminum cookware looking
shiny new. Use saucepans with
tight-fitting lids for cooking with
minimum amounts of water.
CastIron:If heated slowly, most
skillets will give satisfactory results.
Enamelware: Under some
conditions, the enamel of some
cookvwue may melt. Follow cookware
manufacturer’s recommendations
for cooking methods.
Glass: There are two types of glass
utensils—those for oven use only
and those for top-of-range cooking
(saucepans, coffee and teapots).
Glass conducts heat very slowly.
Heatproof Glass Ceramic: Can
be used for either surface or oven
cooking. It conducts heat very
slowly and cools very slowly.
Check cookware manufacturer’s
directions to be sure it can be
used on gas ranges.
Stainless Steel: This metal alone has
poor heating properties, and is usually
combined with copper, aluminum
or other metals for improved heat
distribution. Combination metal
skillets generally work satistictorily
if used at medium heat as the
manufacturer recommends.
Clock and Timers
The Clock and Timers on your
range are helpful devices that serve
several purposes;
Clock &NIinute Timer
Model JGCC58EH
To set the clock, push the knob in
and turn the clock hands to the right
to the correct time. Then let the knob
out and continue turning to OFF.
The Minute Timer has been
combined with the range clock.
Use it to time all your precise
cooking operations. You’ll nxognize
it as the pointer which is different
in color than the clock hands.
Minutes are marked up to 60 on the
center ring of the clock.
To set the MinuteTimer,turn the
knob to the left, without pushing in,
until the pointer reaches the number
of minutes you want to time.
At the end of the set time, a
buzzer sounds to tell you time is
up. llm the knob, without pushing
in, until the pointer reaches OFF
and the buzzer stops.
.Womatk Oven Thner
Model JGCC58EH
This Timer will automatically start
and stop your oven for you. Here’s
what you do:
1. Make sure both your range clock
and the START dial show the correct
time of day. When the START knob
is pushed in and turned, it will “pop”
into place when the time shown on
the range clock is reached.
2. Set the START control. Push
in and turn the START knob to the
time you want the oven to turn its( lf
on. (If you want it to start cooking
immediately, do not set Start time.)
3. Set the S~P control. Push in
and turn the STOP knob to the time
you want the oven to turn itself off.
Note: There must beat least ahalf-
hour difference between the START
and STOP dials for the automatic
control to work.
4. Set the OVEN SET knob to
AUTO OVEN.
5. Set the OVEN TEMP knob to
the desired cooking temperature.
Now the oven will turn itself on
immediately or at alater Start time
that you set, cook at the temperature
you selected and turn itself off at
the Stop time you selected.
After you take your food out of the
oven, be sure to turn the OVEN
TEMP control to off and the
OVEN SET knob to the MAN
OVEN setting where it should be
kept for normal oven use.
~k)ck and $~011~ ~~~w
Model JGCS54EH
b
IF
$.
.
i=
This model has atime-of-day clock
and a4-hour timer but does not
have Start and Stop dials needed for
automatic oven cooking.
e
8

Using Your Oven
@Automatic Ignition
The oven burner on your range
is lighted by electric ignition
eliminating the need for standing
pilot lights.
To Light the Oven Burner
Turn the OVEN TEMP knob to the
desired temperature. The burner
should ignite within 60 seconds.
Your oven cannot be operated
without electric power.
CAUTION: DO NCYI’MAKE ANY
ATTEMIT TO OPERATE THE
EI,ECI’RIC IGNITION OVEN
DURING AN ELECJXUCAL
POWER FAILURE. Resumption
of electrical power when OVEN
TEMP control is in any position
other than OFF will result in
automatic ignition of the oven
burner and could cause severe burns
if, at the time, you were attempting
(ii)
to light the burner with amatch.
Air Adjustment
.
The flow of air to the oven burner is
adjusted in the same manner as it is
for the surface burners (see page 7).
When the air flow is properly
adjusted, the oven burner flame
should be steady, with approximately
l-inch blue cones and should not
extend out over the baffle edges.
Before Using Your Oven
1. Look at the control. Be sure you
understand how to set it properly.
2. Check the inside of the oven.
Look at the shelves. Practice
removing and replacing them
while the oven is cool.
3. Read the information and tips
on the following pages.
4. Keep this book handy where you
can refer to it—especially during
the first few weeks of getting
acquainted with your oven.
Oven Controls
The controls for your oven, marked
OVEN SET and OVEN TEMP, are
located on the upper control panel—
one on each side of the clock.
The OVEN SET knob has two
settings. The AUTO OVEN setting
lets you program your oven to start
and stop automatically at pre-set
times. The MAN OVEN setting is
where the knob should be set for
normal oven use.
The OVEN TEMP knob has
cooking temperatures marked in
25°F. increments on the dial. Turn it
to the desired cooking temperature
and the flame will come on, usually
within 30 to 60 seconds.
Afier the oven reaches the selected
temperature, the oven burner will
cycle—off completely, then on with
afull flame-to keep the oven
temperature controlled.
Oven Shelves
The shelves are designed with
stop-locks. When placed correctly
on the shelf supports, the shelves
will stop before coming completely
out of the oven and will not tilt
when you are removing food from
them or placing food on them.
When placing cookware on ashelf,
pull the shelf out to the “stop”
position. Place the cookware on
the shelf, then slide the shelf back
into the oven. This will eliminate
reaching into the hot oven.
To remove ashelf from the oven,
push it back, lift the rear of the
shelf and pull it out.
Shelf Positions
The oven has four shelf supports—
A(bottom), B, Cand D(top). Shelf
positions for cooking are suggested
on Baking and Roasting pages.
Oven Light
Use the switch on the lower control
panel to turn light on and off.
Oven Vent
Your oven is vented through aduct
at the center rear of the range (see
page 6). Do not block the opening
of this duct when cooking in the
oven—it is important that the flow
of fresh air to the oven burner be
uninterrupted. Avoid touching the
vent openings or nearby surfaces
during oven cooking-they may
become hot.
9

Baking
How to Set YourRange
for Baking
1. Position theshelfor shelvesin
the oven.
2. Close oven door, turn OVEN
TEMP knob to desired temperature
and preheat oven for at least 10
minutes if preheating is necessary.
Make sure OVEN SET control is
turned to MAN OVEN, indicating
the oven is to be operated manually.
3. Place food in oven on center of
shelf. Allow at least an inch between
edge of bakeware and oven wall
or adjacent utensils.
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 important when using
temperatures below 225 ‘F. and
when baking foods such as biscuits,
cookies, cakes and other pastries.
Preheating is not necessary when
roasting or 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 (B &D) of
supports from bottom of oven.
Bake angel food cakes on first shelf
position (A) from bottom of oven.
Baking Tips
●Follow atested recipe and
measure the ingredients carefully.
If you are using apackage 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 oruntilthe oven iswarm.
●Do not open the oven door during
abaking operation—heat will be lost
and the baking time might need to
be extended. This could cause poor
baking results.
●Do not disturb the heat circulation
in the oven with the use of aluminum
foil. If foil is used, place asmall
sheet of it, about 10by 12inches at
the most, on alower shelf several
inches below the food. Do not place
~foilon the oven bottom.
Common Baking Problems
and Possible Solutions
PIES
Burning around edges
●Oven too fill; 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 maybe 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 abottom crust. “Patching”
apiecrust 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 (i
Cake rises higher on one side
●Batter spread unevenly in pan.
.Oven shelves not level.
●Using warped pans.
cIncorrect pan size.
Cakes cracking on top
●Check oven temperature.
●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 ahabit to note
expiration dates of packaged
ingredients.
●Cake not baked long enough or at
correct temperature.
●If adding oil to acake mix, make
certain the oil is the type and
amount specified.
Crust is hard
sCheck temperature.
.Check shelf position.
Cake has soggy layer or streaks at
bottom
●Undermining ingredients.
●Shortening too soft for proper
creaming.
●Too much liquid.
COOKIES &BISCUIIS
Doughy center; heavy crust on
surface
sCheck temperature.
●Check shelf position. P
.Follow baking instructions
carefully as given in reliable recipe “
or on convenience food package.
cFlat cookie sheets will give more
even baking results. Don’t overcrowd
foods on abaking 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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