Setting The Oven For Broiling - Jenn-Air PRD3030 Manuel D'utilisation Et D'entretien

COMMON BAKING PROBLEMS AND WHY THEY HAPPEN (CONTINUED)
PROBLEM
Cakes, cookies,
biscuits
too brown on
bottom.
Cakes don't brown
on top.
Excessive shrinkage
Uneven texture.
Cakes have tunnels.
Cake not done in
middle.
Pie crust edges too
brown.
Pies don't brown on
bottom.
Pies have soaked
crust

SETTING THE OVEN FOR BROILING

When the "Broil" selector switch is pressed you will hear a cooling fan begin to operate and feel an air
current above the oven door. This air current serves to keep the control area above the oven cooler
during open door broiling. The cooling fan must be running for the broiler to operate.
Preheating
For best results, it is recommended that the oven be pre-heated with the door closed for approxi-
mately 10 minutes. After preheating, place the food in the oven and leave the door open at broil stop.
To Get the Best Results
Defrost the food before starting to cook.
Leave the door ajar at the broil stop. Never "open door broil" with children nearby.
NOTE: If the door is closed during broiling, the oven cavity may get hot enough to cycle the
broil element on and off, producing food that tastes baked/roasted instead of
broiled.
POSSIBLE CAUSES
Oven not preheated. Pans touching each other or oven walls.
Incorrect rack position. Incorrect use of aluminum foil.
cookie sheets on one rack.
metal pans. (Use a shiny cookie sheet.)
Follow cookware manufacturer's instructions for oven temperature.
Glassware and dark cookware such as Ecko's Baker's Secret may require
lowering the oven temperature by 25
Incorrect rack position. Temperature set too low.
much liquid. Pan size too large or too little batter in pan.
opened too often.
Too little leavening. Overmixing.
high. Baking time too long.
Too much liquid. Undermixing.
too short.
Not enough shortening.
too high a speed. Temperature set too high.
Temperature set too high.
If additional ingredients were added to mix or recipe, expect cooking time to
increase.
Temperature set too high.
Edges of crust too thin; shield with foil.
Used shiny metal pans. Temperature set too low.
Some frozen pies should be placed on a cookie sheet, check package
directions.
Temperature too low at start of baking.
metal pans.
OVEN USE
Used glass, dark, stained warped or dull finish
0 F.
Overmixing.
Pan too large. Temperature set too
Pans too close to each other or oven walls.
Temperature set too low.
Too much baking powder.
Pan too small. Baking time too short.
Pans touching each other or oven walls.
Incorrect rack position.
Filling too juicy.
20
Placed 2
Too
Oven door
Baking time
Overmixing or at
Used shiny