USING THE OVEN
PROBLEM • i CAUSE
Cakesare uneven. • Panstoocloseortouchingeachotherorovenwalls.• Batterunevenin pans,
• Temperaturesettoolowor bakingtimetooshort.• Ovennotlevel,• Undermixing,• Too
muchliquid.
Cakehigh in middle: • Tempeiatutesettoohigh.• BakingtimetoOiong ermixing • Too u hflOUr.• Pans
.• Ov . m :C
Cakefalls. • Toomuchshorteningor sugar.• Toomuch or toolittle liquid.• Temperaturesettoo low.
• Old ortoo littlebaking powder.• Pantoo small. • Ovendoor openedfrequently.• Added
incorrecttype of oil to cake mix. • Added additionalingredientsto cake mix or recipe.
Cakes,cookies,biscuits • Oven notpreheated.* Panstouchingeachotheror ovenwalls.• Incorrectrackposition.
too brown on bottom. =Incorrectuseof aluminumfoil. • Placed2 cookiesheetson one rack.• Usedglass,dark,
stainedwarped or dull finishmetal pans.(Use a shinycookie sheet.)
Follow cookware manufacturer'sinstructionsfor oventemperature. Glasswareand dark
cookwaresuch as Ecko'sBaker's Secret requireloweringthe oventemperature by25°F.
Excessiveshrinkage. • Too littleleavening.• Overmixing.• Pantoo large. • Temperatureset too high.• Baking
time too long.• Panstoo closeto eachother or oven walls.
Cakeshavetunnels. • Notenoughshortening.• Toomuchbakingpowder.• Overmixingorat too higha speed.
• Temperaturesettoo high.
Pie crustedges too • Temperaturesettoo high.• Panstouching eachotheror ovenwalls.• Edges of crusttoo
brown, thin; shield withfoil.
Pieshavesoaked crust. • Temperaturetoo lowat start of baking. • Fillingtoo juicy.. Used shiny metal pans.
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