USING THE OVEN
Cakes are uneven. • Pans too close or touching each other or oven walls. • Batter uneven in pans.
• Temperature set too low or baking time too short. • Oven not level • Undermixing. • Toe
much liquid.
Cake falls. • Too much shortening or sugar. • Too much or too little liquid. • Temperature set too low.
• Old or too little baking powder. • Pan too small. • Oven door opened frequently. • Added
incorrect type of oil to cake mix. • Added additional ingredients to cake mix or recipe.
Cakes, cookies, biscuits • Oven not preheated. • Pans touching each other or oven walls. • Incorrect rack position.
too brown on bottom. • Incorrect use of aluminum foil, • Placed 2 cookie sheets on one rack. • Used glass, dark,
stained warped or dull finish metal pans. (Use a shiny cookie sheet.)
Follow cookware manufacturer's instructions for oven temperature. Glassware and dark
cookware such as Ecko's Baker's Secret require lowering the oven temperature by 25°F.
Excessive shrinkage. • Too little leavening. • Overmixing. • Pan too large. • Temperature set too high. • Baking
time too long, • Pans too close to each other or oven walls.
Cakes have tunnels. • Not enough shortening. ° Too much baking powder. ° Overmixing or at too high a speed.
• Temperature set too high.
Pie crust edges too • Temperature set too high. • Pans touching each other or oven walls. • Edges of crust too
brown, thin; shield with foil.
Pies have soaked crust. • Temperature too low at start of baking. • Filling too juicy. • Used sh(ny metal pans.
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