User's Manual

1. Positionthe shelfor shelvesin
the oven.
2.
Close ovendoor.TurnOVENSET
knob to BAKE or TIME BAKE.
Push in and turn OVEN TEMP
knob to desired temperature.
Preheat ovenfor at least 15minutes
if preheating is necessary.
3. Place food in ovenon center
of shelf. Allowat least2 inches
betweenedge of bakewareand oven
wallor adjacentcookware.
If cooking on two shelvesat the
same time, staggerthe cookware
for best heat circulation.
4.Check food for donenessat
minimum time on recipe. Cook
longer if necessary. Switchoff
heat and removefood.
Preheating isvery importantwhen
usingtemperaturesbelow225°F.
and when bakingfoodssuchas
biscuits,cookies, cakesand other
pastries.
Preheating isnot necessary when
roasting or for long-timecookingof
whole meals.
she]fPositiom
Most baking is done on the second
shelf position (B) from the bottom.
When baking three or four items,
use two shelvespositioned on the
second and fourth sets of supports
(B& D) from bottom ofoven.
Bake angel food cakes on ~lrstshelf
position (A) from bottom of oven.
~FO11OWa tested recipe and
measure the ingredients carefully.
If you are using a package mix,
followlabel directions.
@~fmoistureis noticeableon the
frontoftheovenorontheblackglass
door when firstturningon theoven,
leavetheovendoor ajar for a few
minutesor untiltheoveniswarm,
~Do notopen theovendoor during
abakingoperation—heatwillbelost
and thebakingtimemightneed to
beextended. Thiscould causepoor
bakingresults. If youmustopen the
door, openit partially–only 3or 4
inches—-andcloseitas quicklyas
possible.
@Do notdisturb the heat circulation
inthe ovenwiththeuse ofaluminum
foil. If foilis used, place a small
sheetofit, about 10by 12inchesat
the most, on a lowershelfseveral
inchesbelowthe food. Do notplace
foilonthe ovenbottom.
common Bating
Woblems
and Possible Solutiom
pm
Burning around edges
~Edges ofcrust toothin.
@Incorrect baking temperature.
Bottom crust soggy
andunbaked
@
Allowcrust and/or fillingtocool
sufficientlybefore fillingpie shell.
@Fillingmaybe toothin orjuicy.
~~il]ingallowedto stand in pie shell
beforebaking. (Fillpie shellsand
bake immediately.)
@Ingredients and proper measuring
affect thequality ofthecrust. Use a
tested recipe and goodtechnique.
Make sure there are no tiny holes or
tears in a bottom crust. “Patching”
a piecrust could cause soaking.
Pie filling Funs over
@Topand bottom crust not well
sealed together.
@Edges of pie crust not built up
high enough.
QToomuch filling.
QCheck size of pie plate.
%stry is tough; crust not
flaky
oToo much handling.
QFat too soft or cut in too fine.
Roll dough lightly and handle as
little as possible.
CAKW
Cake riseshigher on one side
~Batterspread unevenlyinpan.
@Ovenshelvesnotlevel.
@Usingwarpedpans.
cakes cracking
On @p
@
Oventemperaturetoohigh.
~Battertoo thick, followrecipe
or exactpackagedirections.
@Check forproper shelfposition.
oCheckpan sizecalledforin recipe.
@Improper mixingofcake.
Cake falls
@Toomuch shortening,sugaror
liquid.
@Check leaveningagent, baking
powderor bakingsodatoassure
freshness. Makeahabitto note
expirationdatesofpackaged
ingredients.
@Cakenot bakedlongenoughor
bakedat incorrect temperature.
@If addingoil toa cake mix, make
certainthe oilisthe typeand
amountspecified.
Crust is hard
@check temperature.
*Check shelfposition.
Cake
has soggy layer or streak
at bottom
s Undermining ingredients.
@Shorteningtoo softfor proper
creaming.
e Toomuch liquid.
cooms &~~scmm
Doughy center; heavy crust on
surface
o check
temperature.
@Check shelf position.
o
~OllOW baking instructions
carefully as givenin reliable recipe
or on conveniencefoodpackage.
~Flat cookie sheetswill givemore
evenbaking results.Don’tovercrowd
foodson a bating sheet.
@Convenience foodsused beyond
their expiration date.
Browning more noticeable on
one side
0 Oven door notclosed properly,
check gasket seal,
.->
(
--\.--
QCheck shelf position.
~:;