Loading ...
Loading ...
Loading ...
USING YOUR OVEN
TO SET OVEN:
1. Press BAKE TEMP pad. BAKE indi-
cator turns on.
2. Turn SET knob until desired tem-
perature is displayed.
3. BAKE ON indicator and oven imme-
diately turn on.
Preheat oven for air baking opera-
tions.
4. Place food in oven when oven has
preheated to set temperature.
5. Check food at minimum time. Cook
longer ifnecessary.
6. Press STOP/CLEAR pad to cancel
the operation.
_1- _Jl._l
f_LOQ( CLEAN BROIL
TIMER COOK T'rME _TOP TIME BAKE N
COMMON BAKING PROBLEMS AND WHY THEY HAPPEN
Cakes are uneven.
Cake high in middle.
Cake fafts_
Cakes, cookies, biscuits
don't brown evenly.
Cakes, cookies, biscuits too
brown on bottom.
Pans touching each other or
oven walls.
Batter uneven in pans.
Temperature set too low or
baking time too short.
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 shortening or 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
Oven not preheated.
Pans touching each other or
oven walls.
Incorrect rack position.
Incorrect use of aluminum foil.
Placed 2 cookie sheets on one
rack.
Used glass, darkened, stained,
warped or dull finish metat
pans. (Use a shiny cookie
s,h,,eet.)
Cakes don't brown on top,
Excessive shrinkage.
Uneven texture.
Cakes have tunnels.
Cakes crack on top.
Cake not done in middle.
w
Pie crust edges too brown.
Pies don't brown on bot-
tom,
Pies have soaked crust.
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.
Temperature set too high.
Pans touching each other or
oven walls,
Edges of crust too thin.
Used shiny metal pans.
Temperature set too low.
Temperature too low at start of
baking,
Filling too juicy.
Used shin metal ans,
-11-
Loading ...
Loading ...
Loading ...