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ENGLISH
29
Use & Care Manual
With either Bake or Convection Bake and Convection Roast 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 affect 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 16 to 22.
Baking and Roasting 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
Piecrust 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, at 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
• Oven temperature too high
• Baking time too long
• Pans touching each other or oven walls
• Incorrect rack position
• Pan size too small
Piecrust edges too brown
• Oven temperature too high
• Edges of crust too thin
Solving Baking and Roasting Problems
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