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Shelf positions, Baking tips, Common baking problems and possible solutions – Hotpoint RF725GP User Manual

Page 17: Pies burning around edges, Cakes cake higher on one side, Cakes, Crust

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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.

Incorrect baking temperature.

Bottom crust soggy and unbaked

Allow crust

filling to cool

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 pie crust could cause
soaking.

Pie filling runs over

Top and bottom crust not well

sealed together.

Edges of pie crust not built up

filling.

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

higher on one side

Batter spread unevenly in pan.

Oven shelves not level.

Using warped pans.

Cakes

cracking on top

Oven temperature too high.

Batter too thick,

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.

Cake 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

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.

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.

Check shelf position.

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