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48
Baking problems
For best results, pre-heat the oven when baking cookies, breads, cakes, pies or pastries etc. There is no need to
preheat the oven for roasting meats or baking casseroles. The cooking times and temperatures needed to bake a
product may vary slightly from your previous appliance.
Problem Causes Corrections
Cookies and biscuits burn on the
bottom
• Cookies and biscuits placed in
the oven before preheating
has finished.
• Oven rack overcrowded.
• Dark pan absorbs heat too
fast.
Allow the oven to preheat to the
selected temperature before plac-
ing food in it.
See the “Air circulation in the oven”
section.
Cakes too dark on top or bottom • Cakes put into the oven
before preheating has fin-
ished.
• Rack position too high or low.
• Oven too hot.
Allow the oven to preheat to the
selected temperature before plac-
ing food in it.
Use proper rack position for baking
needs.
Set oven temperature 25°F/12°C
lower than recommended.
Cakes not done in the center • Oven too hot.
• Incorrect pan size.
• Pan not centered in the oven.
Set oven temperature 25°F/12°C
lower than recommended.
Use pan size suggested in recipe.
See the “Air circulation in the oven”
section.
Cakes not level • Range not level.
• Pan too close to oven wall or
rack overcrowded.
• Pan warped.
Place a marked glass measuring
cup filled with water on the center
of the oven rack. If the water level is
uneven, refer to the installation
instructions for leveling the range.
Be sure to allow 2” to 4” (5.1cm to
10.2cm) of clearance on all sides of
each pan in the oven.
Do not use pans that are dented or
warped.
Food not done when cooking time
is up
• Oven too cool.
• Oven overcrowded.
• Oven door opened too fre-
quently.
Set oven temperature 25°F/12°C
higher than suggested and bake for
the recommended time.
Be sure to remove all pans from the
oven except the ones to be used
for baking.
Open oven door only after shortest
recommended baking time.
BEFORE YOU CALL
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