Roper B9758B0 - OVEN COOKWARE AND BAKING PROBLEMS; Oven Cookware Types; Common Baking Issues

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OVEN COOKWARE I
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Alumrnum
Absorbs heal faster than glass or steel and conducts heal well. Produces delicate brownmg, lender crust, and
reduces spallerlng of roasls. Best for cakes, muffIns, quick breads, cookies, and roasllng.
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Ovenproof Glass/
Because IhIs cookware absorbs heat quickly and holds it-well. you should lower your oven temperature 25OF. Gives
Pollen/
food a deep, crusty brown lop. Best for casseroles.
Teflon. Dull or
Darkened Cookware
’ Absorbs heal quicker than shiny cookware. Lower your oven temperature 25OF (except’ for paslry). Good for pies
and other foods baked In pastry shells.
COMMON BAKING PROBLEMS AND CAUSES
CAKE RISES UNEVENLY
l Range or oven rack nof level
l Pan warped
l Baiter spread unevenly In pan
l Pans 100 close lo oven wall or rack too crowded
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CAKE HIGH IN MIDDLE
l Too much flour
l Oven temperature loo high
CAKE NOT DONE IN CENTER
l Wrong s12e pan
l Oven loo hol
l Pan no! centered In oven
v) CAKE FALLS
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l Too much shortenrng, llquld or suga!
l Temperature loo low
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l Pan 100 small
l Oven door opened too often
l Too much leavening or stale leavening
l Overmlxlng aHer addlng flour
BOTTOM PIE CRUST SOGGY
l Fllkng too JUICY
l Fllllng allowed lo stand In pie shell belore baking
l Used shiny pans
l Temperature loo low at start 01 baking
l Crust and/or fllllng not allowed to cool before Hllng crust
BURNING AROUND EDGES OF PIE CRUST
l Oven temperatures too high
l Edges of crust loo thin or loo high
l Oven loo full or pans loo close together
COOKIES AND BISCUITS BURN ON BOTTOM
l Oven preheat time too short
l Pan 100 deep or loo large
l Used dark pans
l Used Incorrect rack posrtlon
FOOD NOT DONE AT END OF COOKING TIME
l Oven temperature set loo low
l Oven loo crowded
l Oven door opened too often
l Aluminum foil blocklng air movement
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