GE 49-4992 - Manual (Page 12)

How to Set Yoer Range
for Baking
1. Position the shelf or shelves in
the oven. If cooking on two shelves
at the same time, place shelves
about 4 inches apart and stagger
food on them.
2. Close oven door.
3. Push the BAKE button and
turn the SET knob until desired
temperature is displayed. If
preheating is desired, do not put
food in the oven until a one-second
beep sounds to tell you the oven has
stabilized at the selected baking
temperature.
4. Open door and place food in
oven on center of shelf. Allow at
least 2 inches between edge of
bakeware and oven wall or adjacent
cookware.
5. Close oven door.
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minimum time on recipe. Cook
longer if necessary. Push CANCEL
button and remove food.
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 arid 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 glass door
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the oven door ajar for a 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. If you must open the
door, open it partially—only 3 or 4
inches—and close it as quickly as
possible.
® Do not disturb the heat circulation
in the oven with the use of aluminum
foil. If foil is used, place a small
sheet of it , about iu by 12 inches at
the most, on a lower shelf several
inches below the food. Do not place
foil on the oven bottom.
Common Baking Problems
and Fbssible Solutions
PIES
Burning around edges .
® Oven too full; avoid overcrowding.
® Edges of crust too thin.
»Incorrect baking temperature.
Bottom crust soggy and unbaked
® Allow crust and/or filling to cool
sufficiently before filling pie shell.
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® 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 pie crust could cause soaking.
Pie BHing runs over
® Top and bottom crust not well
sealed together.
® Edges of pie crust not built up
high enough.
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® 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.
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
® Oven 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
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expiration dates of packaged
ingredients.
® Cake not baked long enough or 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
® Undermixing ingredients.
® Shortening too soft for proper
creaming.
* Too much liquid.
COOKIES & BISCUITS
Doughy center; heavy crust on
surface
® Check temperature.
® Check shelf position.
* Follow baking instructions
carefully as given in reliable recipe
or on convenience food package.
® Flat cookie sheets will give more
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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.
.
® Check shelf position.
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