With either Bake or Convection Bake, 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 17 to 24 for the
correct rack position and baking time.
BAKING PROBLEM CAUSE
Foodbrownsunevenly
- Oven not preheated
- Aluminum foil on oven rack or oven bottom
- Baking utensil too large for recipe
- Pans touching each other or oven walls
Foodtoobrownonbottom
Foodisdry orhasshrunkexcessively
- Oven not preheated
- Using glass, dull or darkened metal pans
- Incorrect rack position
- Pans touching each other or oven walls
- Oven temperature too high
- Baking time too long
- Oven door opened frequently
- Pan size too large
Foodisbakingorroastingtooslowly
- Oven temperature too low
- Oven not preheated
- Oven door opened frequently
- Tightly sealed with aluminum foil
- Pan size too small
Piecrustsdonotbrownonbottomorhavesoggycrust
- Baking time not long enough
- Using shiny steel pans
- Incorrect rack position
- Oven temperature is too low
Cakespale,flatandmaynotbedoneinside
- Oven temperature too low
- Incorrect baking time
- Cake tested too soon
- Oven door opened too often
- Pan size may be too large
Cakeshighinmiddle withcrackontop
Piecrustedgestoobrown
- Baking temperature too high
- Baking time too long
- Pans touching each other or oven walls
- Incorrect rack position
- Oven temperature too high
- Edges of crust too thin
18 - Solving Baking Problems
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