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Baking
How to Set Your Oven
for Baking
1. Position the shetf or shelves in
the oven If cooking on two
shelves at the same time, stagger
the cookware for best heat
circulation
2, Close oven door:
3. Push the BAKE button and turn
the SET knob until desired
temperature is displayed If'
preheating is desired, do not put
food in the oven until a one-second
beep sounds to tell you the oven is
preheated°
4. Open door and place food in
oven on center of shelf, Allow at
least 2 inches between edge of
bakeware and oven wall or
adjacent cookware
5. Close oven door.
6. Check food for aloneness at
minimum time on recipe Cook
longer if necessary Push CANCEL
button and remove food
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 food cakes on first shelf
position (A) from bottom of oven
Baking Tips
. Follow a tested recipe and
measure tile ingredients careffllly
If you are using a package mix,
follow label directions
• 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 3 or 4 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 I0
by 12 inches at the most, on a
tower shelf several inches below
the food, Do not place foil on the
oven bottom.
Common Baking Problems
and Possible Solutions
PIES
Burning around edges
° Edges of crust too thin.
° Inconect 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 of the crust. Use
a tested recipe and good technique
Make sure there are no tiny holes
or tears in a bottom crust.
"Patching" a pie crust could
cause soaking.
Pie filling runs over
• Top and bottom crast 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.
Rot! dough lightly and handle as
little as possible.,
CAKES
Cake rises higher on one side
• Batter spread unevenly in pan,
° Oven shelves not level,,
° Using warped pans,
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
oCake not baked long enough or
baked at incorrect temperature
If adding oil 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
, Undermixing ingredients.,
*Shortening too soft for proper
creaming
, Too much liquid,
COOIOES & 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
12
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