Choosing Oven Cookware - Maytag 336726 Use And Care Manual

PREHEATING
preheahq f@ts the oven beet evenly before the food is put in. Allow 10
~~temper~~then35(PFandlSmirutesat3500Forrore.
Wnh
redpes thet call lor an oven preheated to a certain temperature. it
h wry important that you follow those it-~~In.tctions. It is not likely that you
wrll get good baking results every time without preheatmg
to
the needed
temperature. unless the recipe says IO start In a cold oven.
After the oven is preheated and you are ready lo put the food rn, try t0
have everything handy so that you
will
not have to leave Ihe oven door
open for an extended per& of time.
Opanrng the door too often lo check the food dunng bakrng makes II rm-
possrble for the aven to Stay at the same temperature you have selected
Try to lrme your bakrng and check only when close la being frnrshed
NOTE: When using cookware made of ovenproof glass or pottery.
Teflon @ coated cookware and dull or darkened pans in the oven, be
sure IO reduce recipe temperature by 25oF (see Choosmg Cookware.
paw 9).
MOISTURE
As your oven heals up, water droplets may form on the door or door glass
To prevent thrs. open the oven door far the frrst minute of oven heat
up
to let the morst arr out.
CHOOSING OVEN COOKWARE
ALUMINUM: Absorbs heat faster than glass or steel and conducts heat
well. Grves delicate browning, tender crusts, and reduces spattenng of
roasts. Best for cakes, muffins, quack breads, cookies and roastrng.
OVENPROOF GLASS/POTTERY: Because thus cookware absorbs and
holds heat well. you should lower your oven lemperature 25OF. Gives a
food a deep, crusty brown top. Best for casseroles
TEFLON=' , DULL OR DARKENED COOKWARE: Absorbs heat qurcker
than shiny cookware. Lower your oven temperature 25F" (except for pastry)
Good for pies and other foods baked In pastry shells
COMMdN BAKING PROBLEMS AND CAUSES
, ,
CAKE RISES UNEVENLY
9 Range or oven rack not
level
l
Pan warped
l
Batter spread unevenly in
pan
l
Pan too close to oven
wall or rack to crowded
CAKE HIGH IN MIDDLE
l
Too much flour
l
Oven temperature loo
high
g;;E\OT DONE IN
l
Wrong pan size
l
Oven too hat
l
Pan not centered in oven
CAKE FALLS
.
.
.
.
.
.
B
Too much shortening, li-
quid or sugar
Temperature too low
Pan too small
Oven door opened too
often
Too much leavening or
stale leavenrng
r$e;mrxrng after adding
l
Ftiru~toojuiq
l
Fffling &lowed to s&rmd in
pie she+l before baling
l
Used shiny pans
l
Temperature too low at
Stan al baking
l
Crust and/or filling not
zrl;;gt,a cool before hff-
BURNING AROUND EDGES
OF PIE CRUST
. Oven temperature too
high
l
Edges of crust too thin or
too hrgh
l
Oven too full or pans too
close together
COOKIES AND BISCUITS
BURN ON BOTTOM
l
Oven preheat trme tco
short
l
Pan tco deep or too large
l
Used dark pans
9 Used wrong rack pc&on
FOOD NOT DONE AT END
OF COOKING TIME
l
Oven tamperature set too
tow
l
Oven too crowded
l
Oven door opened too
often
l
Alumrnum forI Mcckng arr
movement