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TROUBLESHOOTING
CauseBaking Problem
Food browns unevenly
•
Oven not preheated
•
Aluminum foil on oven rack or oven bottom
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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
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Incorrect rack position
•
Pans touching each other or oven walls
Food is dry or has shrunk
excessively
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Oven temperature too high
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Baking time too long
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Oven door opened frequently
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Pan size too large
Food is baking or roasting too
slowly
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Oven temperature too low
•
Oven not preheated
•
Oven door opened frequently
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Tightly sealed with aluminum foil
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Pan size too small
Pie crusts do not brown on
bottom or crust is soggy
•
Baking time not long enough
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Using shiny steel pans
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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
Pie crust edges too brown
•
Oven temperature too high
•
Edges of crust too thin
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