When I bake anything it is like it is cooking from the bottom up. When do cookies, if i put a ball like amount, they do ot spread out as they should.
The bottom seems to brown and cook and the top part just sits there and bakes.
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Makes 20 cookies
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
dash of nutmeg (optional)
dash of ginger (optional)
3/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
1 1/2 cups quick cooking oats
Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper or spray with non stick spray.
In a large bowl with an electric mixer, beat butter and both sugars until fluffy. Mix in egg and vanilla until well blended. Combine flour, cinnamon, nutmeg, ginger, baking soda, salt, baking powder and in a bowl. Stir into butter mixture. Gently stir in oats until well blended.
Shape dough into rounded golfball-sized balls (about 2 Tbsp. each). Place on prepared baking sheet . Flatten with the bottom of a measuring cup dipped in sugar.
Bake for 8-10 minutes. Let cool on baking sheet 5 minutes before removing to rack to cool completely.
The oven temperature may be too high. Get an oven thermometer and set it in the center of your oven and check to see if the temperature on your oven matches it. Many ovens run 25 degrees or more off of the set temperature. My mother's oven used to need to be set at 325 if she wanted it to bake at 350.
If the cookies are black on the bottom, but doughy in the centers, this may also be a case where the oven temperature is too high. Another problem may be that you are baking them too long. Cookie baking is a precise thing. It may seem duh-obvious, but be sure you use a timer, lol. If the recipe calls for 10 minutes, and they are always burned, start checking them at 8 minutes.
If you are substituting honey for the sugar in the recipe, remember to lower the oven temperature by 25 degrees and decrease the liquids by a small amount to compensate. Honey browns/burns much faster than sugar.
I have the recipe for yellow cake from the handbook:
preheat over for 15 minutes and spray pans with cooking spray
1. pour contents of yellow cake mix into bowl and stir to break up any lumps.
2. add 1.5 teaspoons of water and stir to form batter
3. pour batter into baking pan and spread evenly.
4. place pan in baking slot of oven and use pusher end of pan tool to push it into baking chamber. Do not use your hands.
5. bake cake for 12 minutes.
6. when baking time is complete, use pusher end of pan tool to push pan into cooling chamber and let cool for 10 minutes.
7. when cooling time is complete, use holder end of pan tool to remove pan from cooling chamber. Transfer cooled cake to a plate, turning over so bottom faces up.
1. pour contents of frosting mix into bowl.
2. add 1/2 teaspoon of water and stir until smooth. For thinner frosting, stir in a few extra drops of water.
3. spread frosting over cooled cake.
1. pour contents of sugar cookie mix into bowl and stir to break up any lumps.
2. add 3/4 taespoon of water and stir to form dough.
3. sprinkle your hands with flour and shape dough into 6 small balls.
4. flatten 3 cookie balls and place in baking pan.
5. place pan into oven and use pusher end of pan tool to push into oven. Make sure both metal doors are closed.
6. cook for 10 minutes.
7. when baking time is complete, use pusher end of pan tool to push pan into cooling chamber and let cool for 10 minutes.
8. when cooling time is complete, use holder end of pan tool to remove pan from cooling chamber.
9 repeat steps 4-8 to make remaining 3 cookies.
those were the basic recipes in the handbook. Hope that helps
Either the seals need to be replaced, or you may have weak oven door hinges, and the door is not closing properly.
Only solution would be to replace both hinges if this is the case.
Please rate my solution.
First, I would buy an oven thermometer to use in the gas oven to see if the temp you set is what you are getting. Second, Perhaps, you used a different pan or cookie sheet in one vs the other? Also the cookies perhaps should be a little closer together as they bake. A cookie sheet with a lot of uncovered surface will get hotter than one with a bigger load. (ever notice the instructions for biscuits or cinnamon rolls say "sides touching"?, same reasoning. if you put a few rolls on a big sheet or pan, you'll burn the bottoms, gas or electric.) Hope this works for you, when you get happy using the gas, you won't want an electric again.
I have just checked the baking guide in the manual and have found that it may not be us after all. (Maybe this is why they telll us to read the whole manual. Well, I never have) According to the cooking time for Baking, the range is very extensive. For example, an angel cake at 350 could take from 28-50 minutes, buscuits at 375-400 could take 8-16 minutes, layer cakes at 350-375 could take 25-40 minutes, pound cakes at 325-350 could take 45-70 minutes and fresh pies at 400-450 could take 35-60 minutes. Basically, the baking directions on the box means absolutely nothing to use Amana oven owners. We have no choice but to cook our food or baked goods until they are cooked, whenever that may be. :) Linda
consealed bake means that the bake element on the bottom had a metal plate above it to make it easier to clean and to allow you to use the lower racks without burning the bottom of your food. To use, you want to make sure that the oven temperature that you set has been reached before putting in your food to be cooked. You also should put the racks one notch lower than you normally would. If you do this, you should have no problems with your food cooking unevenly.