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42
30 - 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 aect 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 29 to 34 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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