Common Baking Problems and Causes
If you have carefully followed the basic instructions and still experienee poor results, these suggestions may be helpful.
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Slow baking | Baking or roasting | time too |
| Too little leavening. |
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or roasting, | short. |
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| Overmixing. |
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| Temperature | too low. |
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| Pan too large, | too high. |
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| Oven | out | of calibration. |
| Oven | temperature |
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| Old oven out of calibration. |
| Baking time | too long. |
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| Incorrect | use of 'aluminum foil. |
| Pans too close to each | other | or | ||||||||||
| Oven | not preheated. |
| , | oven wall. |
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| Oven door opened | frequently. |
| Improper | measurement | of |
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| Too many pails | on racks, |
| sugar, baking powder, liquid | ||||||||||||
| Pans | touching |
| each | other or |
| or fat. |
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| oven walls. |
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| Old baking | powder. |
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| Batter | uneven |
| in pans. |
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| Oven | temperature | too high. |
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| Oven | temperature | too | low or |
| Baking time | too | long. |
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| baking time |
| too short. |
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| Range | not | level. |
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| Too much | liquid. |
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| Undermixing. |
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| Undermixing. |
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| Oven temperature | too low. |
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......... | Too much | liquid. |
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| Baking time | too | short. |
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| Temperature | too high. |
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| Not enough | shortening. |
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| Baking time too long. |
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| Too much | baking powder. |
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| Overmixing. |
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| Overmixing. |
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| Too | much | flour. |
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| Oven | temperature | too | high. |
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| Pans touching each other or |
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| oven walls. |
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| Batter | overmixed. |
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......... | Too much shortening or sugar. |
| Oven | temperature | too | high. |
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| Too much | or too little | liquid. |
| Too much | leavening. |
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| Temperature | too low. |
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| Temperature | too high. |
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| Old | or too | little baking | powder. |
| Pan too small. |
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| Pan | too small. |
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| Oven | temperature | too high. |
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| Oven | door opened | frequently. |
| Pans touching each other or |
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| Oven | not | preheated. |
| ' | oven wall. |
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| Pans | darkened, | dented | or |
| Edges of crust too thin. |
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| warped. |
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| Using shiny metal pans. |
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Cakes don't brown | Oven temperature too low. |
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| Overmixing. |
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| Temperature | too low at start | of | |||||||
| Too much | liquid, |
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| baking. |
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| Incorrect | pan size or too little |
| Filling | too juicy. |
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| batter in pan. |
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| Using shiny | metal pans. |
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| Oven door opened too often. |
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| Oven | not preheated. |
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| Pans touching each other or |
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on the bottom, | oven wails. |
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| Using | glass, darkened, | warped |
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| or dull finish metal pans. |
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| Incorrect | rack position. |
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| Incorrect use of aluminum foil. |
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PAGE 13