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Oven Baking
Forbest cooking results, heat the oven before baking cookies, breads, cakes, pies or pastries, etc... There is no need to preheat
the oven for roasting meat or baking casseroles.
The cooking times and temperatures needed to bake a product may vary slightly from your previously owned appliance.
Baking Problems
Cookies and biscuits
burn on the bottom.
Cakes too dark on top
or bottom.
Cakes not done in the
center.
Cakes not level.
Foods not done when
cooking time is up.
Baking Problems and Solutions Chart
Causes Corrections
• Cookies and biscuits put into the
oven before the preheating time is
completed.
• Oven rack overcrowded.
• Dark pan absorbs heat too fast.
• Cakes put into the oven before
preheating time is completed.
• Rack position too high or low.
• Oven too hot.
• Oven too hot.
• Incorrect pan size.
• Pan not centered in oven.
• Range not level.
• Pan too close to oven wall or rack
overcrowded.
• Pan warped.
• Oven too cool.
• Oven overcrowded.
• Oven door opened too frequently.
• Allow oven to preheat to the selected temperature before
placing food in oven.
• Choose pan sizesthat will permit 5.1 cm to l 0.2 cm (2" to 4") of
air space on all sides when placed in the oven.
• Use a medium-weight aluminum baking sheet.
• Allow oven to preheat to the selected temperature before
placing food in the oven.
• Use proper rack position for baking needs.
• Set oven temperature 25°F/12°C lower than recommended.
• Set oven temperature 25°F/12°C lower than recommended.
• Use pan sizesuggested in recipe.
• Use proper rack position and place pan so there is 5.1 cm to
10.2 cm (2" to 4") of space on all sides of pan.
• Place a marked glass measuring cup filled with water on the
center of the oven rack. Ifthe water level isuneven, refer to the
installation instructions for leveling the range.
• Besure to allow 5.1 cm to l 0.2 cm (2" to 4") of clearance on all
sides of each pan in the oven.
• Do not use pans that are dented or warped.
• Set oven temperature 25°F/12°C higher than suggested and
bake for the recommended time.
• Besure to remove all pans from the oven except the ones to be
used for baking.
• Open oven door only after shortest recommended baking time.
Air Circulation in the
Oven
For good air circulation in the oven and
best baking results, center pans as much as
possible. Allow 5.1 to 10.2 cm (2" to 4")
around the utensil(s) for proper air circula-
tion and be sure pans do not touch each
other, the door, sides or back of oven. The
hot air must circulate around the pans for
even heat to reach all parts of the oven.
If using multiple pans, stagger asshown. If using one pan, place in center of oven.
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