WEHEATING
Wrth -ecrpes lhat call for an oven preheated to a cenarn temperature, rt
IS very rmportanl that you follow those rnstruchons It IS nol lrkely that you
wrll get good bakrng results every trme wrthout preheatrng to the needed
temperature. unless Ihe recrpe
says to
start In a cold oven
After the oven IS preheated and you are ready lo put Ihe food In, try lo
have everythrng handy so that you WIII nol have to leave the oven door
open for an extended penod 01 trme
Openrng the door loo often to check the food durrng bakrng makes It rm-
possrble for the oven to stay at Ihe same temperature you have selected
Try lo llme your baking and check only when close to berng lrnrshed
NOTE.
When usmg
cookware made
of ovenproof glass or pottery,
Teflon B
coated cookware and dull or darkened pans rn the oven, be
sure to reduce recipe temperature by 25OF (see Choosing Cookware,
paw 9)
MOISTURE
As your oven heats up, water droplets may form on the door or door glass
To prevenl this. open the oven door for the frrst mtnule of oven heat up
to let Ihe morst atr out
CHOOSING OVEN COOKWARE
ALUMINUM:
Absorbs heat faster than glass or steel and conducts heat
well G’ves delicate brownrng, tender crusts, and reduces spatterrng of
roasts Best for cakes, muffrns, quack breads, cookres and roastrng
OVENPROOF GLASS/POTTERY:
Because thus cookware absorbs and
holds heat well you should lower your oven temperature 25OF Gives a
food a deep crusty brown top Best for casseroles
TEFLON@ ,
DULL OR DARKENED COOKWARE:
Absorbs heat qurcker
than shiny cookware Lower your oven temperature 25FO (except for pastry)
Good lor pies and other foods baked In pastry shells
COMMON BAKING PROBLEMS AND CAUSES
CAKE RISES UNEVENLY
l
Range or oven rack not
gOTrGFM PIE CRUST
level
l
Frllrng too JUICY
l
Pan warped
l
Batter spread unevenly
rn
pan
l
Pan too close to oven
wall or rack to crowded
CAKE HIGH IN MIDDLE
l
Frllrng allowed to
stand
rn
pre shell before bakrng
l
Used shrny pans -
l
Temperature too low at
start
of baking
l
Crust and/or fillrng not
allowed to cool before f~tt-
mg crust
l
Too much llour
l
Oven temperature too
hrgh
BURNING AROUND EDGES
OF PIE CRUST
l
Oven temperature too
hroh
E;;;ENROT DONE IN
l
Wrong pan srze
l
Edges of crust too thrn or
too hfgh
l
Oven too full or pans too
close together
l
Oven too hot
l
Pan not centered In oven
CAKE FALLS
COOKIES AND BISCUITS
BURN ON BOTTOM
l
Oven preheat time too
short
l
Pan too deeo or too larae
Too much shortenrng. II-
- Used dark pans -
quad or sugar
l
Used wrong rack posrtron
Temperature too low
FOOD NOT DONE AT END
Pan too small
OF COOKING TIME
Oven door opened too
often
Too much leavenrng or
stale leavenrng
F;;;mrxrng after
addtng
Oven temperature set too
low
Oven too crowded
Oven door opened too
often
Aluminum loll blocking arr
movement
To Next Page
Loading...