38
Troubleshooting
Baking and Roasting Problems
With any oven setting 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 aect the baking results, the best solution may be to replace old
baking utensils that have darkened and warped with age and use.
Baking 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
Piecrusts do not brown on bottom or crust is
soggy
• 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
To Next Page
Loading...
