USING YOUR OVEN
TO SET OVEN: tions.Preheatoven for all baking opera- / _1 : _JuZIEI 9 5 _o],,
[
1. Press BAKE TEMP. BAKE indicator 4. Place food in oven when oven has
turns on. preheated to set temperature. _oe< cL_^, _ozu
2. turn SET knob until desired tem-5. Cheok food at minimum time. Oook __.___)_)_)(_A
perature is displayed, longer if necessary.
3, BAKE ON indicator and oven imme- 6. Press STOP/CLEAR to cancel the tz._ coo,<T_ sto_tz_ B,_'Et_
diately turn on. operation.
COMMON BAKING PROBLEMS AND WHY THEY HAPPEN
Cakesare uneven. Pans touching each other or Cakes don't brown on top. Incorrect rack position.
ovenwails. Temperature set too low.
Batter uneven in pans. Overmixing.
Temperature set too low or Too much liquid,
bakingtime too short. Pan size too large or too little
Oven not level, batter in pan.
Undermixing. Oven door opened too often.
Too much liquid.
Excessiveshrinkage. Too little leavening.
Cake high in middle. Temperature set too high. Overmixing,
Baking time too long. Pan too large.
Overmixing, Temperature set too high,
Too much flour. Baking time too long,
Panstouching each other or Pans tooclose to each other
oven walls, or oven walls.
Incorrect rack position.
Cake falls. Too much shortening or sugar. Uneven texture. Too much liquid.
Too much or too little liquid. Undermixing.
Temperature set too low. Temperature set too low.
Old or too little baking powder. Baking time too short.
Pan too small.
Oven door opened frequently. Cakeshave 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. Temperature set too high,
Cakes, cookies, biscuits Incorrect rack position.
don'tbrown evenly. Oven door not closed properly, Cakescrack on top. Batter overmixed.
Door gasket not sealing Temperature set too high,
properly. Too much leavening,
Incorrect use of aluminum foil. Incorrect rack position.
Oven not preheated.
Pansdarkened, dented or
warped. Cake not done in middle. Temperature set too high.
Pan too small.
Baking time too shod.
Cakes, cookies, biscuits too Oven not preheated.
brown on bottom. Panstouching each other or
ovenwal_s, Pie crust edges too brown. Temperature set too high.
Incorrect rack position. Panstouching each other or
Incorrect use of aluminum foil. ovenwalls.
Placed2 cookie sheets on one Edgesof 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. Temperature set too low.
sheet.)
Pies have soaked crust. Temperature too low at start of
baking.
Fillingtoo juicy.
Used shiny metal pans.
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