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Avoid Service ChecMist eoot o od
PROBLEM POSSIBLECAUSE/SOLUTION
POOl? BAKING RESULTS
Baked foods too done or not Actual oven temperature and cooking times may vary from recipe or box instruction. If this
done enough, is a new range, temperatures may differ from your old range. Older ovens may drift in
temperature. You may have to adjust your favorite recipe times and temperatures.
Usethe pan size recommended in tile recipe. Except when baking pies or breads, set the
oven temperature control 25% (13°C) lower when using glass pans.
Baked foods not evenly browned A covered pan should not be used for baking, unless s}ecified in the recipe. Foods baked in
and/or raised, covered pans do not brown well.
Useclean, shiny pans. Blackened pans may cause burning of bottora. Useflat bottom pans.
Warped pans may cause uneven baking.
If bottom of foods burns, raisethe rack. If top of foods istoo brown, lower the rack.
Baking time too long. Frequently opening the oven door to check doneness. Oven temperature drops 10°C (! 8%)
or more each time door is opened. Set for shortest baking time and check baking process
only at end of set time. Check baking progress through the window if available.
Placing a very large pan or several smaller pans very close together on one rack does not
allow proper circulation of the oven air around the pans.A cookie sheet or sheet pan should
not (:overtile entire oven rack. Allow at least 5.1 cm (2 in.) of spacefor air circulation on all
sides of baking pan(s) and between pans and sides of the oven. When two racksare used,
stagger pans soone is not directly above the other.
It will take approximately I 0 minutes for the oven to reach the temperature setting. Better
resultswill be obtained by pre-heating tile oven before placing foods to be baked.
Oven steaming. Moist foods may cause oven steaming. Cover the dish if appropriate for the food being
cooked.
BROILING
Oven smokes excessively during Open tile door to the broil stop position.
broiling.
Add 3 to 4 cupsof water in the broiler pan to completely cover the bottom of the pan. Position
food on grid and broil. The water catches the greasefrom the broiling food, cools the grease
and reduces smoking.
Meat too closeto the element. Lower the rack.
Removeexcessfat from tile meat. Slashremaining fat edges to prevent curling; do not cut
into lean.
Always place the grid on the broiler pan with the slotsdown to allow grease to drip into the
pan.
Grease has built up on oven surfaces. Regular cleaning is mandatory when broiling
frequently. Old grease or food spatters cause excessivesmoking.
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