Common baking problems:
The following informationwill help if
you are having baking problems.
Cakes burn on the sides when:
• There were too many pans or the
pans were too large for the oven.
• The oven was too hot.
Cakes crack on the top when:
• The batter was too thick.
• The pan was not the correctsize.
• The pan was not centered in the oven.
• The oven temperature was too high.
Cakes rise higher on one side
when:
• The batter was spread unevenly in
the pan.
• The pans were set too closeto the
sides ofthe oven.
• The oven was not level.
• The pans were warped.
Cookies and biscuits brown more
on one side than the other when:
• The pan was set too close to one
side of the oven.
• The oven door was not closed
properly
Cookies and biscuitsare too brown
on top when:
• The pan was set too high in the oven.
• The Selectorwas left on BROIL
during baking.
• Aluminum foil was used. The foil may
have distributed the heat unevenly
in the oven.
• The pan's sides were too deep.
• The pan was too wide or too long
for the oven.
• The oven rack was overcrowded. See
"'Pan placement" on page 12
Pies burn around the edges when:
• The oven was too hot.
• There were too many pans or the
pans were too large for the oven.
• The pans were too dark.
Piesare too light in color on the
top when:
• The oven was not hot enough.
• The oven was too full, cutting off
even heat distribution.
14
Roasting
(Single/Upper or Lower Oven)
Convection Roasting
(Single/Upper Oven)
1. Arrange the oven racks in the
desired positions and place the
food in the oven.
2. Turn the Selector to BAKE or
CONVECTION BAKE.
3. Setthe Temperature Control to the
recommended temperature. See
"'Roasting chart" on page 15 and
"'Convection roasting chart" on
page 16.
Be sure the Selector isturned to OFF
and the Temperature Control isturned
fully counterclockwise when cooking
has been completed.
Roasting tips:
• Roast meats fat side up in a shallow
pan using a roasting rack.
• Use a roasting pan that fits the size
of the food to be roasted. Meat juices
may overflow the sides of a pan that
istoo small. Too large of a pan will
result in increased oven spatter.
• Spatter can be reduced by lining the
bottom of the roasting pan with
lightly crushed aluminum foil.
• For convection roasting, do not use
roasting pan with high sides, as it
cuts down the free flow of air
circulating around the food.
• A foil tent will slow down surface
browning for long-term roasting, as
when roasting a turkey Place tent-
shaped foil loosely over meat to
allow for air circulation. Do not seal
foil or meat will be steamed. Not
recommended for convection
roasting,
• Use an accurate meat thermometer
or temperature probe (see page
17)to determine when meat has
reached desired degree of doneness.
Insert the thermometer or probe into
the center of the thickest portion of
the meat or inner thigh or breast of
poultry. For an accurate reading, the
tip of the thermometer or probe
should not touch fat, bone or gristle.
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