I CAUSE& CORRECTIONi
PROBLEM CAUSE CORRECTION
BROWNING: 1. Dentedor warped pan. 1. Useeven bottomedpan.
Unevenbottombrowning2. Ovennot preheated. 2. Preheatto desiredtemp.
beforeaddingfood.
3. Rangenot level. 3. Adjustleg levelers(see
Useand Care).
Too brownon bottom 1. Improperrack placement. 1. Checkfor correctrack posi-
tion beforestartingwhile
oven is cold.
2. Ovendoor has beenopened2.Opendooronlyafterfoodhas
too often, beenbakedfor shortestre-
commendedbakingtime.
3. Ovennot preheated. 3. Preheatto desiredtemp. be-
fore addingfoods.
4. Panstouchingwallsor other4. Pansshouldnot be closer
pans. than 11hto 2 inchesfrom
each otheror oven walls.
5. Warped,darkor dullfinished5. Use even bottomed,shiney
pan (includeglass), pans for light browning.
Too brownon top. 1. Ovendoorsopentoo often. 1.Opendooronlyafterfoodhas
beenbakedfor shortestre-
commendedbakingtime.
2. Overmeasuring. 2. Use standardmeasuring
(fats-sugars-liquids). cups.
3. Oventemp.too low. 3. Doublecheckrecipefor cur-
rect oventemperature.
4. Pan size too large. 4. Usepansizerecommendedin
recipe.
Crackon top. 1. Oventemperaturetoo high. 1. Doublecheckrecipefor cor-
rect oventemperature.
2. Overmeasuring. 2. Use standardmeasuring
cups.
Crumblyor dry. 1. Oventemp. too high. 1. Doublecheckrecipefor cor-
rect oven temp. - excess
heat driesfood.
2. Over baking. 2. Checkfoodsafter shortest
bakingtime.
3. Over measuring. 3. Use standardmeasuring
cups.
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