USING YOUR OVEN
COMMON BAKING PROBLEMS AND WHY THEY HAPPEN
Cakes are uneven. Panstouching each other or Cakes don't brown on top. Incorrect rack position.
ovenwalls. Temperature set too low.
Batter uneven in pans. Overmixing.
Temperature set too low or Too much liquid.
bakingtime too short. Pan size too large or too little
Oven not level, batter in pan.
Undermixing. Oven door opened too often.
Too much liquid.
Excessiveshrinkage. Too little leavening.
Cake high in middle. Temperature set too high. Overmixing.
Baking time too long. Pan too large.
Overmixing Temperature set too high.
Too much flour. Bakingtime too long.
Panstouching each other or Panstoo close to each other
oven walls, or oven walls.
Incorrect rack position.
Cake falls. Too much shortening or sugar. Uneven texture. Too much liquid.
Too much or too little liquid. Undermixing.
Temperature set too low. Temperature set too low.
Old or too little baking powder. Baking time too short.
Pantoo small.
Oven door opened frequently. Cakes have tunnels. Not enough shortening.
Added incorrect type of oil to Too much baking powder.
cake mix. Overmixing or at too high a
Added additional ingredients speed.
to cake mix or recipe. Temperature set too high.
Cakes, cookies, biscuits Incorrect rack position.
don't brown evenly. Oven door not closed properly. Cakes crack on top. Batter overmixed.
Doorgasket not sealing Temperature set too high.
properly. Too much leavening.
Incorrect use of aluminum foil. Incorrect rack position.
Oven not preheated.
Pansdarkened, dented or
warped. Cake not done in middle. Temperature set too high.
Pan too small.
Bakingtime too short.
Cakes,cookies, biscuits too Oven not preheated.
brown on bottom. Pans touching each other or
oven walls. Pie crust edges too brown. Temperature set too high.
Incorrect rack position. Panstouching each other or
Incorrect use of aluminum foil. oven walls.
Placed2 cookie sheets on one Edges of crust too thin.
rack.
Used glass, darkened, stained,
warped or dull finishmetal Pies don't brown on bet- Used shiny metal pans.
pans. (Use a shiny cookie tom. Temperature set too low.
sheet.)
Pies have soaked crust. Temperature too low at start of
baking.
Fillingtoo juicy.
Used shiny metal pans.
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