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USING YOUR OVEN
TO SET OVEN:
1. Press BAKE TEMP pad. BAKE indi-
cator turns on.
2. Turn SET knobuntildesired tempera-
ture is displayed.
3. BAKE ON indicator and oven imme-
diately tum on.
Preheat oven for all baking opera-
tions.
4. Place food in oven when oven has
preheated to set temperature,
5. Check food at minimum time. Cook
longer if necessary.
6. Press STOP/CLEAR pad to cancel
the operation.
COMMON BAKING PROBLEMS AND WHY THEY HAPPEN
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Cakes are uneven,
Cake high in middle.
Cakes don't brown on top.
Cakefalls.
Cakes, cookies, biscuits
don_ brown evenly.
Pans touching each other or
oven wails.
Better uneven in pans.
Temperature set too low or
baking time too shod.
Oven not level.
Undermixing.
Too much liquid,
Temperature set too high.
Baking time too long.
Overmixing.
Too much flour.
Pans touching each other or
oven walls.
Incorrect rack position.
Too much shorteningor sugar.
Too much or too little liquid.
Temperature set too low.
Old or too little baking powder.
Pan too small.
Oven door opened frequently.
Added incorrect type of oil to
cake mix.
Added additional ingredients
to cake mix or recipe.
Incorrect rack position.
Oven door not closed properly.
Door gasket not sealing
properly.
Incorrect use of aluminum foil.
Oven not preheated.
Pans darkened, dented or
warped.
Cakes, cookies, biscuits
toobrown on bottom.
Oven not preheated.
Pans touching each other or
oven wails.
Incorrect rack position.
Incorrect use of aluminum foil.
Placed 2 cookie sheets on one
rack.
Used glass, darkened, stained,
warped or dull finish metal
pans. (Use a shiny cookie
sheet.)
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Excessive shrinkage.
Uneven texture.
Cakes have tunnels.
Cakes crack on top.
Cake not done in middle.
Incorrect rack position.
Temperature set too low.
Overmixing.
Too much liquid.
Pan size too large or too little
batter in pan.
Oven door opened too often.
Too little leavening.
Overmixing.
Pan too large.
Temperature set too high.
Baking time too long,
Pans too close to each other
or oven walls.
Too much liquid,
Undermixing.
Temperature set too low.
Baking time too short.
Not enough shortening.
Too much baking powder.
Overmixing or at too high a
speed.
Temperature set too high.
Batter overmixed.
Temperature set too high.
Too much leavening.
Incorrect rack position.
Temperature set too high.
Pan too small.
Baking time too short.
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Pie crust edges too brown.
Pies don "tbrown on bot,
tom,
Pies have soaked crust.
Temperature set too high.
Pans touching each other or
oven wails,
Edges of crust too thin.
Used shiny metal pans.
Temperature set too low.
Temperature too low at start of
baking.
Filling too juicy.
Used shiny metal pans.
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