Common Baking Problems and Causes
If you have c,arefully followed the basic instructions and still experience poor results, these suggestions
may be helpful.
Problem Cause Problem Cause
Slow baking Baldng or roasting time too Excessive Too little leavening.
or roasting, short, shrinkage. Overmixing.
Temperature too low. Pan too large.
Oven out of calibration. Oven temperature too high.
Old oven out of calibration. Baking time too long.
Incorrect use of aluminum foil. Pans too close to each other or
Oven not preheated. I , oven wall. ,
Oven door opened frequently. Crumbly or dry Improper measurement of"
Too many pans on racks, texture, sugar, baking powder, liqnid
Cakes are uneven. Pans touching each other or or fat.
oven walls.
Old baking powder.
Batter uneven in pans. , Oven temperature too high.
Oven temperature too low or . Baking time too long.
baking time too short. Uneven texture. Too much liquid.
Range not level.
Undermixing.
Too much liquid. " Oven temperature too low.
Baking time too short.
Cakes high in the Temperature too high. Cakes have tunnels. Not enongh shortening.
middle. Baking time too long. , Too much baking powder.
Overmixing. Overmixing.
Too milch flonr, i ] Oven temperature too high.
Pans touching each other or
R i i
oven walls. Cakes crack on Batter overm_xed.
Oven temperature too high.
Cakes fall. Too much shortening or sugar.
Too much ]eavening.
Too much or too ]ittle liquid.
Temperature too low. Cakes not done Temperature too high.
Old or too little baking powder, in the eenter. Pan too small.
Pan too small. Oven temperature too high.
Oven door opened frequently, too brown. Pans touching each other or
Cakes don't brown Oven not preheated, oven wall.
on the bottom. Pans darkened, dented or Edges of crust too thin.
wa'ped. Pies don't brown Using shiny metal pans.
Cakes don't brown Oven temperature too low on the boROm.
on the top. Overmixing. IRes have soaked Temperature too low at start of
Too much liquid. ' crust, _ ba_ng, i
Incorrect pan size or too little Filling too juicy.
batter in pan. Using shiny metal pans.
Oven door opened too often. I
Cakes, cookies, Oven not preheated.
bisetfits too brown Pans touching each other or
on the bottom_ oven walls. " i '
• " Using glass, darkened, warped ......
, I
or dull finish metal pans,
Incorrect rack position.
Incorrect use of aluminum foil.
PAGE 13
To Next Page
Loading...
