Common Baking Problems and Solutions
PROBLEM | POSSIBLE CAUSE | REMEDY |
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COOKIES AND BISCUITS BURNED AT | Oven door opened too often | Set minute timer to shortest recommended |
THE BOTTOM |
| time and look through window to check done- |
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| ness. |
| Dark, absorbent pan was used | Use shiny, reflective pans with low sides |
| Incorrect rack position being used | Check cookies by looking through the oven |
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| door’s window instead of opening door |
| Standard Bake or Convection Bake mode is | Use recommended rack position and use |
| being used | Pure Convection™ |
| Pan is too large and too close to element | Use smaller pan |
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COOKIES AND BISCUITS ARE TOO BROWN | Rack position being used is too high | Use the rack positions recommended in this |
ON TOP |
| guide |
| Oven not fully preheated | Allow oven to preheat fully before placing |
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| food in the oven |
| The pan’s sides are too high | Use recommended pan size |
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CAKE SIDES ARE BURNT AND CAKES ARE | Oven too hot | Reduce temperature |
NOT DONE IN THE CENTER/ CAKES BURST |
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ON TOP |
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POOR VOLUME FOR CAKES AND BAKED | Too little flour/Too much liquid | Measure ingredients carefully |
GOODS | Oven too hot | Lower oven temperature |
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UNEVEN CAKE SHAPE | Batter spread unevenly | Shake pan lightly to evenly out batter |
| Oven rack not level | Make sure oven rack is properly in place |
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| Place cakes in center of oven rack for best |
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| results |
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CAKE TEXTURE IS TOUGH OR CRUMBLY | Too much flour | Decrease flour |
| Too little sugar or shortening | Increase sugar or fat |
| Batter overmixed | Do not overmix batter- use recommended mix |
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| times |
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COOKIES ARE TOO CRISP | Low moisture in product | Increase liquid |
| High sugar and fat content | Decrease sugar or fat |
| Thin shape | Cut/roll larger pieces |
| Baked too long | Decrease baking time |
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COOKIES ARE TOO SOFT | Too much liquid | Decrease liquid |
| Low sugar or fat | Increase sugar or fat |
| Underbaked | Increase cooking time |
| Large/ thick shape | Cut slightly smaller |
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