26
baking Problems and Solutions Chart
baking Problems
Cookies and biscuits
burned on the bottom.
Cakes too dark on
top or bottom.
Cakes not done in the
center.
Cakes not level.
Foods not done when
cooking time is up.
Causes
• Cookies and biscuits put into the
oven before the preheating time is
completed.
• Oven rack overcrowded or rack
position to low.
• Dark pan absorbs heat too fast.
• Cakes put into oven before
preheating time is completed.
• Rack position too high or low.
• Oven too hot.
• Oven too hot.
• Incorrect pan size.
•
Pan not centered in oven
• Oven not level.
• Pan too close to oven wall or rack
overcrowded.
• Pan warped.
• Oven to cool.
• Oven overcrowded.
• Oven door opened to frequently.
Solutions
Allow oven to preheat to the selected
•
temperature before placing food in the
oven.
Choose pant sizes that will permit (2” to
•
4”) of air space on all sides when placed
in the oven.
Use a medium weight aluminum baking
•
sheet.
Allow oven to preheat to the selected
•
temperature before placing food in the
oven.
Use proper rack position for baking
•
needs.
Set oven temperature 25° F. lower than
•
recommended.
Set oven teemperature 25° F. lower than
•
recommended.
Used pan size suggested in recipe.
•
Used proper rack position and place
•
pan so there is 2” to 4” of space on all
sides of pan.
Place a measuring cup filled with water
•
on the center of the oven rack. If the
water level is uneven, refer to the instal-
lation instructions for leveling the range.
Be sure to allow 2” to 4” of clearance on
•
all sides of each pan in the oven.
Do not use pans that are dented or
•
warped.
Set oven temperature 25° F. higher than
•
suggested and bake for recommended
time.
if we canBe sure to remove all pans
•
from the oven except the ones to be
used for baking.
Open oven door only after shortest rec-
•
ommended baking time.
