USING YOUR OVEN
HOW TO BAKE OR ROAST and begins to heat. The dispray will time in recipe. Cook longer if neces-
1. When cool, position rack in oven de- register the oven temperature start- sary. Remove food from the oven.
pending on what you are baking, ing at 100°F.
Press STOP/CLEAR button to cancel
2. To set oven: Press BAKE TEMP pad. 3. Place food in center of oven, allowing a baking operation.
"BAKE" lights rn the display, a minimum of 2 inches between uteri-
Turn SET knob to the desired oven sil and oven walls. If you have carefully followed the ba-
sic instructions and still experience
temperature. "ON" lights in the dis- poor results, these suggestions may
play. The oven immediately turns on 4. Check food for doneness at minimum be helpful:
COMMON BAKING PROBLEMS AND WHY THEY HAPPEN
Cakes are uneven. Panstouching each other or Cakes don't brown on top. Oventemperature too low.
oven walls. Overmixing.
Batter uneven in pans. Too much liquid.
Oven temperature too lowor Pan size too large or too little
baking time too short, batter in pan.
Oven not level. Oven door opened too often.
Undermixing. Incorrect rack position.
Too much liquid.
Cake high in middle. Temperature too high. Excessive shrinkage. Too little leavening.
Overmixing.
Bakingtime too long. Pan too large.
Overmixing. Oven temperature too high.
Too much flour. Bakingtime too long.
Panstouching each other or Panstoo close to each other
oven wells, or over] walls.
Incorrect rack position.
Cake falls. Too much shortening or sugar. Uneven texture. Too much liquid.
Too much or too little liquid. Undermixing.
Temperature too low. Oven temperature too low.
Oldor too little baking powder. Baking time too short.
Pan too small.
Oven door opened frequently. Cakes have tunnels. Not enough shortening.
Added incorrect type of oil to Too much baking powder.
cake mix. Overmixing or at too high a
Added additional ingredients speed.
to cake mix or recipe. Oven temperature too high.
Cakes, cookies, biscuits Oven door not closed properly.
don't brown evenly. Door gasket notsealing Cakescrack on top. Batter overmixed.
properly. Oven temperature too high.
Incorrect useof aluminum foil. Too much leavening.
Oven not preheated. Incorrect rack position.
Pans darkened, dented or
warped.
incorrect oven position. Cake not done in middle. Temperature too high.
Pan too small.
Baking time too short.
Cakes, cookies, biscuits too Oven not preheated.
brown on bottom. Panstouching each other or
oven walls. Pie crustedges too brown. Oven temperature too high.
incorrect rack position. Panstouching each other or
incorrect use of aluminum foil. oven walls.
Placed 2 cookie sheets on one Edges of crust too thin.
rack.
Used glass, darkened, stained,
warped or dull finish metal Pies don't brown on bot- Used shiny metal pans.
pans. (Use a shiny cookie tom. Oven temperature too low.
sheet.)
Pies have soaked crust. Temperature too low at start of
baking.
Filling toojuicy.
Used shiny metal pans.
--6--
To Next Page
Loading...
Need help?
General
