Cooking (cont'd)
Common Baking Problems
Ifyou begin to notice consistentproblems refer tothe chart belowfor possible solutions,if resultsare still poor,
contactAmana Consumer Affairs at (800) 843-0304.
Test your cakes for doneness
while they are still in the oven. Because
of variances across individual ovens, it
is best to test for the proper consistency
rather than solely relying on time and
visual appearance as an indicator.
It may not be the oven
Cake problems may be in the mixing of
the batter. Overheating can cause cake
structure to break down and excessive
shrinkage of the cake. Underbeating
can result in lumpy cakes that may not
be cooked thoroughly. All ingredients
should be at room temperature--not
out of the refrigerator. Make sure to
follow the recipes directions for how
long the batter should be mixed.
Cake stuck?
Allow cake to cool in cake pan on a rack
for 10 rr_mutes before removing. Larger
cakes (over 14 inches in diameter) may
take 15 minutes. If the cake has cooled
too long, reheat in the oven at 250°F for
a few minutes.
Problem Cause
Lopsided cakes Panstouching each other or oven walls.
(bake unevenly) Batterspread unevenly in pan.
Uneven heatdistributionin oven.
Oven isnot level.
Cakes, cookies, biscuits Ovennot preheated.
too brown on bottom or top Panstouchingeach other or oven walls.
Usingglass, darkened, warped or dull
finishmetal pans.
Rack positiontoo highor low.
Incorrect use of aluminum foil.
Oven temperaturetoo high.
Pies don't brown Incorrectrack position.
Usingshiny metal pans.
Temperatureset too low.
Cakes not done In center Temperaturetoo high.
Pan too small.
Bakingtime too short.
Pan not centered in oven.
Cakes fall
Excessive shrinkage
Cakes high In middle
or cracked
Too much shorteningor sugar.
Too much or too littleliquid.
Temperaturetoo low.
Oldor too littlebaking powder.
Pan too small,
Oven dooropened frequently (peeking).
Insufficientbaking,
Too littleleavening.
Mixingbatter too long.
Pan too large.
Oven temperature too high.
Bakingtime too long.
Temperature settoo high.
Overmixing.
Too muchflour.
Pans touchingeach other or oven walls.
18