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Baking Pr
oblem Cause
Food br
owns unevenly
•
Oven no
t preheated
•
Aluminum f
oil on oven rack or oven bottom
•
Baking utensil t
oo large for recipe
•
Pans t
ouching each other or oven walls
Food too brown on bottom
•
Oven no
t preheated
•
Using glass
, dull or darkened metal pans
•
Incorrect rack position
•
Pans t
ouching each other or oven walls
Food is dry or has shrunk
excessively
•
Oven temper
ature too high
•
Baking time t
oo long
•
Oven door opened fr
equently
•
Pan si
ze too large
Food is baking or roasting too
slowly
•
Oven temper
ature too low
•
Oven no
t preheated
•
Oven door opened fr
equently
•
T
ightly sealed with aluminum foil
•
Pan si
ze too small
Pie crusts do not brown on
bottom or crust is soggy
•
Baking time no
t long enough
•
Using shin
y steel pans
•
Inc
orrect rack position
•
Oven temper
ature is too low
Cakes pale, at and may not be
done inside
•
Oven temper
ature too low
•
Inc
orrect baking time
•
Cak
e tested too soon
•
Oven door opened t
oo often
•
Pan si
ze may be too large
Cak
es high in middle with crack
on top
•
Oven temper
ature too high
•
Baking time t
oo long
•
Pans t
ouching each other or oven walls
•
Inc
orrect rack position
•
Pan si
ze too small
Pie crust edges too brown
•
Oven temper
ature too high
•
E
dges of crust too thin
TROUBLESHOOTING GUIDE
38
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