Roper B4607B0 - Using Foil and Oven Cookware; Proper Use of Aluminum Foil; Common Baking Problems and Solutions; Cake Rises Unevenly or High

. USING FOIL
For Bakmg
To catch splllovers, GUI a pece of loll sllghlly larger lhan the pan and turn
up Ihe edges use Iwo oven racks and put lhe loll on the lower oven rack
below Ihe pan Do not use aluminum loll dlrecrly under a pan on Ihe same
oven rack The loll WIII rellecl heal away from Ihe pan
Do not cover lhe oven bottom or an enllre oven rack
wllh 1011. The loll can block normal heat How. cause
cooking Iallures, and damage the oven Interior.
For Roaslmg ’
For slow browning. place a loll “tent” locsely over the meat This IS e-special.
ly qood on a large lurkey The “tent” lels oven heal clrculale under Ihe
I&l- Sealing Ihe loll WIII rend lo steam the meal
To reduce spallenng. llghrly crush loll and pul II In Ihe bottom of Ihe pan
under Ihe food
For Brolllng
Do nol cover Ihe enllre broiler gnd wllh loll. Poor
drainage of ho1 fat may cause a broiler (Ire.
II a (Ire starts, close lhe oven door and turn conlrols
ofl. If llre conrlnues. throw baking soda on lhe fire. Do
nol put waler or flour on Ihe fire Flour may be explosive
CHOOSING OVEN COOKWARE
ALUMINUM: Absorbs heal faster lhan glass or sleel and conducts heat
well Gives delicafe browntng. tender crusls, and reduces spatrenng of
roasls Best lor cakes, muHlns. quack breads, cookies and roasllng
OVENPROOF GlASSIPOlTERY. Because lhls cookware absorbs and
holds heal well you should lower your oven lemperafure 25oF. Gives a
food a deep, crusly brown lop. Best lor casseroles. .
TEFLON’ ,
DULL OR DARKENED COOKWARE: Absorbs heal quicker
lhan snlny cookware Lower your oven temperalure 25Fo (except lor paslry).
Good lor pies and olher foods baked In pastry shells
.
COMMON BAKING PROBLEMS AND CAUSES
CAKE RISES UNEVENLY
BOlTOM PIE CRUST
l Range or oven rack not
>SCGGY
level
l Filling loo juicy
l Pan warped
l Batter spread unevenly In
pan
l Pan loo close to oven
wall or rack to crowded
CAKE HIGH IN MIDDLE
l Filling allowed lo sland In
cne shell before baklna
l Used shiny pans s
l Temperature 100 low al
Stan 01 baking
l Crust and/or ffllmg nol
allowed lo cc4 belore IllI-
lng crusl.
l Too much flour
l Oven lemperalure too
high
CAKE NOT DONE IN
CENTER
l Wrong pan size
l Oven loo hot
l Pan not cenlered In oven
CAKE FALLS
Too much shoflenlng, II-
quid or sugar
Temperature loo low
Pan lw small
BURNING AROUND EDGES
OF PIE CRUST
l Oven lemperature loo
high
l Edges 01 crust loo thin or
loo high
:
l Oven loo full or pans loo
close logether
COOKIES AND BISCUITS
BURN ON BOTTOM
l Oven preheal llme too
short
l Pan loo deep or loo large
*. Used dark pans
l Used wrong rack postton
FOOD NOT DONE AT END
OF COOKING TIME
Oven door opened loo
often
l Oven temperature set 100
low
l Oven loo crowded
Too much leavening or
slale leavening
l Oven door opened loo
oflen
Overmlxing atler adding
llour
l Aluminum loll blccklng air
movemenl
7