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Solving Baking Problems
Baking problems can occur for many reasons. It is important to remember that the temperature setting and cooking times you are
accustomed to using with your previous oven may vary slightly from those required with your new oven. You may find that you need
to make some adjustments.
PROBLEM CAUSE REMEDY
Cakes burned on the 1. Oven was too hot 1. Reduce temperature
sides or not done
2. Wrong pan size 2. Use recommended pan size
in center
3. Too many pans 3. Reduce number of pans
Cakes crack on top 1. Batter too thick 1. Follow recipe; Add liquid
2. Oven too hot 2. Reduce temperature
3. Wrong pan size 3. Use recom. pan size
Cakes are not level 1. Batter uneven 1. Distribute batter evenly
2. Oven or rack not level 2. Level oven or rack
3. Pan was warped 3. Use proper pan
Food too brown on 1. Oven door opened 1. Use door window to
bottom too often check food
2. Dark pans being used 2. Use shiny pans
3.
Incorrect rack position
3.
Use recom. rack position
4. Wrong bake setting 4. Adjust to conventional
or convection setting
as needed
5. Pan too large 5. Use proper pan
Food too brown on 1. Rack position too high 1. Use recom. rack position
top
2. Oven not preheated 2. Allow oven to preheat
3. Sides of pan too high 3. Use proper pans
Cookies too flat 1. Hot cookie sheet 1. Allow sheet to cool
between batches
Pies burned around 1. Oven too hot 1. Reduce temperature
edges
2. Too many pans used 2. Reduce no. of pans
3. Oven not preheated 3. Allow oven to preheat
Pies too light on top 1. Oven not hot enough 1. Increase temperature
2. Too many pans used 2. Reduce no. of pans
3.
Oven not preheated
3.
Allow oven to preheat
COMMON BAKING PROBLEMS AND REMEDIES
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