GE JGKC16GEH - Manual (Page 7)

Baking
How to Set Your Range
for Baking
L Position the shelf or shelves in
the oven.
TEMP knob to desired temperature
and preheat oven for about 10
minutes if preheating is necessary.
3. Place food in oven on center of
shelf. Allow at least an inch between
edge of bakeware and oven wall or
adjacent utensils.
If cooking on two shelves at the
same time, place shelves about 4
inches apart and stagger food on
them.
4. Check food for doneness at
minimum tim.e on recipe. Cook
longer if necessary. Switch off
heat and remove food.
JVeheating
’reheating is important when using
temperatures below 225°F. and
when baking foods such as biscuits,
cookies, cakes and other pastries.
Preheating is not necessary when
roasting or for long-time cooking
mACilc
Shelf Positions
Most baking is done on the second
1-»
.-N
1
y-V
/-> « -P**^«-**-» ♦■l*»
MICU pUisUlUll llUlll lilC^ UULlUlll.
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.
® If moisture is noticeable on the
front of the oven or on the oven
window when first turning on the
r\^.ran tViA rw;An Hnnr iiinr fnr it
few minutes or until the oven is
warm.
® 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.
® Do not disturb the heat circulation
in the oven with the use of aluminum
foil. If foil is used, place a small
chp>pt r»f it nhmit in hv 17 inrhf».«; at
............... ' j ..............
the most, on a lower shelf several
inches below the food. Do not
place foil on the oven bottom.
Common Baking Problems
and Possible Solutions
PIES
Burning around edges
® Oven too full; avoid overcrowding.
® Edges of crust too thin.
® Incorrect baking tem.perature.
Bottom crust soggy and unbaked
A All t 1 Til 11 r\r» /AiAUW iiiiiug
sufficiently before filling pie shell.
® Filling may be 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 \Ji^ v^uuiu owaiviiig.
Pie nUing runs over
® Top and bottom crust not well
sealed together.
® Edges of nie crust not built un
--------o---------- ~ I---------------------- " A
high enough.
® Too much filling.
® Check size of pie plate.
Pastry is tough; crust not flaky
® Too much handling.
® Fat too soft or cut in too fine.
T^_11 J_______U _____3 U_ _ _ lYUii auugil li^nuy culu imiiuic ¿ts
little as possible.
CAKES ^ ^
Cake rises higher on one side
® Batter spread unevenly in pan.
® Oven shelves not level.
® Using warped pans.
® Incorrect pan size.
Cakes cracking on top
® Check oven temperature.
® Batter too thick, follow recipe
or exact package directions.
^ /11___1. r___________
• v.^necK lur piupci SUCH pcsiuuu.
® 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
Avniratinn
nf niif'li'aapd
WyV^JUL V4VAV/AA Vi
ingredients.
® Cake not baked long enough or at
correct temperature.
• If adding oil to a cake mix, make
to •I'K a or»H
tllt^ lO UIV/
amount specified.
<urusi is nara
® Check temperature.
® Check shelf position.
Cake has soggy layer or streaks
f»t hnttQm
• Undermixing ingredients.
® Shortening too soft for proper
creaming.
'
® Too much liquid.
COOKIES & BISCUITS
Doughy center; heavy crust on
surface
a i~'V\t3.nXr ti»mnArQtnrp>
' V^'AIWWAV AV/AAA^WXU.i.UlL Wa
® Check shelf position.
® Follow 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.
® Convenience foods used beyond
their expiration date.
Browning more noticeable on
one side
® Oven door not closed properly,
check gasket seal.
A oViOkl-f