Frigidaire 318200407 manual Poor Baking Results

PROBLEM POSSIBLE CAUSE / SOLUTION

POOR BAKING RESULTS

Baked goods too done or	Actual oven temperature and cooking times may vary from recipe or box instruction. If
not done enough.	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.
	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.
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.
	Use clean, shiny pans. Blackened pans may cause burning of bottom. Use flat
	bottom pans. Warped pans may cause uneven baking.
	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 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 preheating the oven before placing foods to be
	baked.
Oven steaming.	Moist foods may cause oven steaming. Cover the dish if appropriate for the food
	being cooked.

AVOID SERVICE CHECKLIST

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