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I IIIIIIIIIIIIII IIIIIIIIII IIIIIIII IIIIIII I II
I CAUSE & CORRECTION
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PROBLEM
BROWNIN6:
Uneven bottom browning
CAUSE
1. Dented or warped pan.
2. Oven not preheated.
Too brown on bottom
Too brown on top.
Crack on top.
Crumbly or dry.
3. Range not level.
1. Improper rack placement.
2. Oven door has been opened
too often.
3. Oven not preheated.
4. Panstouchingwalls or other
pans.
5. Warped, dark or dull finished
pan (include glass).
1. Oven doors open too often.
2. 0vermeasuring.
(fats-sugars-liquids).
3. Oven temp. too low.
4. Pan size too large.
1. Oven temperature too high.
2. 0vermeasuring.
i i ii
1. Oven temp. too high.
2. Over baking.
3. Over measuring.
i
CORRECTION
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1. Use even bottomed pan.
2. Preheat to desired temp.
before adding food.
3. Adjust leg levelers (see
Use and Care).
1. Check for correct rack posi-
tion before starting while
oven is cold.
2. Opendooronly afterfoodhas
been baked for shortest re-
commendedbaking time.
3. Preheatto desiredtemp. be-
fore adding foods.
4. Pans should not be closer
than 11hto 2 inches from
each other or oven walls.
5. Use even bottomed,shiney
pans for light browning.
1. opendooronlyafterfoodhas
been baked for shortest re-
commendedbaking time.
2. Use standard measuring
cups.
3. Doublecheckrecipe for cor-
rect oven temperature.
4. Usepan sizerecommendedin
recipe. ..............
1. Doublecheckrecipe for cor-
rect oven temperature.
2. Use standard measuring
Cups.
N,H II mll I
1. Doublecheck recipefor cor-
rect oven temp. - excess
heat dries food.
2. Check foods after shortest
baking time.
3. Use standard measuring
cups.
38
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