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How to Set Your Range
for Baking
1. Position the shelf or shelves in
the oven. If cooking on two shelves
at the same time, stagger the pans
for best heat circulation.
2. Close oven door. Turn OVEN
TEMP knob to desired temperature.
Preheat oven for at least 10 minutes
if preheating is necessary.
3. Place food in oven on center
of shelf. Allow at least 2 inches
between edge of bakeware and oven
wall or adjacent cookware.
4. Check food for doneness at
minimum time on recipe. Cook
longer if necessary. Turn OVEN
TEMP knob to OFF and remove
food.
Preheating
Preheating the oven takes about
10-15 minutes. Preheat the oven
only when necessary. Most foods
will cook satisfactorily without
preheating. If you find preheating
is necessary, keep an eye on the
indicator light and put food in the
oven promptly after light goes out.
Shelf Positions
Most baking is done on the second
shelf position (B) from the bottom.
When baking three or four items,
use two shelves positioned on the
second and fourth sets of supports
(B& D) from bottom of oven.
Bake angel food cakes on first shelf
position (A) from bottom of oven.
Baking Tips
Follow a tested recipe and
measure the ingredients carefully.
If you are using a package mix,
follow label directions.
Do not open the oven door during
a baking operation—heat will be lost
and the baking time might need to
be extended. This could cause poor
baking results. If you must open the
door, open it partially-only 3 or 4
inches—and close it as quickly as
possible.
Common Baking Problems
and Possible Solutions
PIES
Burning around edges
Edges of crust too thin.
Bottom crust soggy and unbaked
Allow crust and/or filling to cool
sufficiently before filling pie shell.
Filling maybe too thin or juicy.
Filling allowed to stand in pie shell
before baking. (Fill pie shells and
bake immediately.)
Ingredients and proper measuring
affect the quality of the crust. Use a
tested recipe and good technique.
Make sure there are no tiny holes or
tears in a bottom crust. "Patching"
a piecrust could cause soaking.
Pie filling runs over
Top and bottom crust not well
sealed together.
of pie crust not built
high enough.
Check size of pie plate.
Pastry is tough; crust not flaky
Too much handling.
Fat too soft or cut in too fine.
Roll dough lightly and handle as
little as possible.
12
CAKES
Cake
rises higher on one side
spread unevenly in pan.
Oven shelves not level.
Using warped pans.
Cakes cracking on top
temperature too high.
Batter too thick, follow recipe
or exact package directions.
Check for proper shelf position.
Check pan size called for in recipe.
Improper mixing of cake.
Cake falls
. Too much shortening, sugar or
liquid.
Check leavening agent, baking
powder or baking soda to assure
freshness. Make a habit to note
expiration dates of packaged
ingredients.
not baked long enough or
baked at incorrect temperature.
If adding oil to a cake mix, make
certain the oil is the type and
amount specified.
Crust is hard
Check temperature.
Check shelf position.
Cake has soggy layer or streaks at
bottom
Undermining ingredients.
Shortening too soft for proper
creaming.
Too much liquid.
COOKIES & BISCUITS
Doughy center; heavy crust on
surface
Check temperature.
Check shelf position.
baking instructions
carefully as given in reliable recipe
or on convenience food package.
Flat cookie sheets will give more
even baking results. Don't overcrowd
foods on a baking sheet.
foods used beyond
their expiration date.
Browning more noticeable on
one side
Oven door not closed properly,
check gasket seal.
Check shelf position.
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