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' COliIIMON BAK|NG PROBLEMS _ND _ _,tEYH_
PROBLEM CAUSE
Cakes are uneven. • Pans too close or touching each other or oven walls. • Batter uneven in pans.
• Temperature set too low or baking time too short. • Oven not level. • Undermixing. • Too
much liquid.
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Cake high in middle. • Temperature set too high. • Baking time too long. • Overmixing. • Too much flour. • Pans
touching each other or oven walls. • Incorrect rack position.
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Cake falls. • Too much shortening or sugar. • Too much or too little liquid., Temperature set too low.
• Old or too little baking powder. • Pan too small. • Oven door opened frequently. • Added
incorrect type of oil to cake mix. • Added additional ingredients to cake mix or recipe.
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Cakes, cookies, biscuits • Incorrectrack position. • Oven door notclosed properly.• Door gasket notsealing properly
don't brown evenly, or properly attached todoor. =Incorrectuse of aluminum foil. • Oven not preheated. • Pans
darkened, dented or warped.
For optimum results, bake on one rack. Ifbaking cakes on two racks, stagger pans so one is
not directly above another.
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Cakes, cookies, biscuits • Oven not preheated. • Pans touching each other or oven walls. • Incorrect rack position.
too brown on bottom. =Incorrect use of aluminum foil. • Placed 2 cookie sheets on one rack. * Used glass, dark,
stained warped or dull finish 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°F.
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Cakes don't brown On • Incorrect rack position. • Temperature set too low.• Overmixing. • Too much liquid. • Pan
top. size too large or too little batter in pan. • Oven door opened too often.
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Excessive shrinkage. • TOOlittle leavening. • Overmixing. • Pan too large. • Temperature set too high. • Baking
time too long. • Pans too close to each other or oven walls.
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Uneven texture. • Too much liquid. ,, Undermixing. • Temperature set too low. • Baking time too short.
Cakes have tunnels. . Not enough shortening. • Too much baking powder. • Overmixing or at too high a speed.
• Temperature set too high.
Cake not done in • Temperature set too high. • Pan too small. • Baking time too short.
middle.
If additional ingredients were added to mix or recipe, expect cooking time to increase.
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Pie crust edges too ,,,Temperature set too high. • Pans touching each other or oven walls. • Edges of crust too
brown, thin; shield with foil.
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Pies don't brown on • Used shiny metal pans. • Temperature set too low. • Incorrect rack position.
bottom. • Some frozen pies should be placed on a cookie sheet, check package directions.
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Pies have soaked crust. • Temperature too low at start of baking. • Fillingtoo juicy. • Used shiny metal pans.
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