PROBLEM | POSSIBLE CAUSE / SOLUTION |
POOR BAKING RESULTS
Baked goods too done or not | Actual oven temperature and cooking times may vary from recipe or box instruc- |
done enough. | tion. If this is a new range, temperatures may differ from your old range. Older |
| ovens may drift in temperature. You may have to adjust your favorite recipe times |
| and temperatures. |
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| Use the pan size recommended in the recipe. Except when baking pies or breads, |
| set the oven temperature control 13°C (25°F) lower when using glass pans. |
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Baked foods not evenly | A covered pan should not be used for baking, unless specified in the recipe. Foods |
browned and/or raised. | baked in covered pans do not brown well. |
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| Use clean, shiny pans. Blackened pans may cause burning of bottom. Use flat |
| bottom pans. Warped pans may cause uneven baking. |
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| If bottom of foods burns, raise the rack. If top of foods is too brown, lower the |
| rack. |
Baking time too long. | Frequently opening the oven door to check doneness. Oven temperature drops |
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| 10°C ( 18°F) or more each time door is opened. Set for shortest baking time and |
| check baking process only at end of set time. Check baking progress through the |
| window if available. |
| Placing a very large pan or several smaller pans very close together on one rack |
| does not allow proper circulation of the oven air around the pans. A cookie sheet |
| or sheet pan should not cover the entire oven rack. Allow at least 5.1 cm (2 in.) of |
| space for air circulation on all sides of baking pan(s) and between pans and sides of |
| the oven. When two racks are used, stagger pans so one is not directly above the |
| other. |
| It will take approximately 10 minutes for the oven to reach the temperature |
| setting. Better results will be obtained by |
| foods to be baked. |
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Oven steaming. | Moist foods may cause oven steaming. Cover the dish if appropriate for the food |
| being cooked. |
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Avoid Service Check List
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