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ENGLISH
Use & Care Manual
33
Solving Baking Problems
With either Bake or Convection Bake, poor results can occur for many reasons other than a malfunction of the
oven. Check the chart below for causes of the most common problems. Since the size, shape and material of
baking utensils directly affect the baking results, the best solution may be to replace old baking utensils that
have darkened and warped with age and use. Check the Baking Charts from Page 17 to 24 for the correct rack
position and baking time
Baking Problem
Cause
Food browns unevenly
Oven not preheated
Aluminum foil on oven rack or oven bottom
Baking utensil too large for recipe
Pans touching each other or oven walls
Food too brown on bottom
Oven not preheated
Using glass, dull or darkened metal pans
Incorrect rack position
Pans touching each other or oven walls
Food is dry or has shrunk
excessively
Oven temperature too high
Baking time too long
Oven door opened frequently
Pan size too large
Food is baking or roasting
too slowly
Oven temperature too low
Oven not preheated
Oven door opened frequently
Tightly sealed with aluminum foil
Pan size too small
Pie crusts do not brown on
bottom or have soggy crust
Baking time not long enough
Using shiny steel pans
Incorrect rack position
Oven temperature is too low
Cakes pale, flat and may
not be done inside
Oven temperature too low
Incorrect baking time
Cake tested too soon
Oven door opened too often
Pan size may be too large
Cakes high in middle with
crack on top
Baking temperature too high
Baking time too long
Pans touching each other or oven walls
Incorrect rack position
Pan size too small
Pie crust edges too brown
Oven temperature too high
Edges of crust too thin
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