PERFORMANCE RECOMMENDATIONS Continued
10.When baking, weigh or measure the product in each pan to assure even cooking.
11.When cooking six pans, use rack positions 1, 4, 6,8,10 and 12, starting from the top.
12.Do not overload the oven. Six pans are suggested for most items, i.e., cakes, cookies, rolls, etc. However, the maximum (13 pans) may be used for fish sticks, chicken nuggets and hamburgers. Cooking times will have to be adjusted.
13.Muffin pans should be placed in the oven back to front or with the short side of the pans facing the front. This results in the most evenly baked product.
14.When
15.Use pan extenders or two inch deep 18” x 26” pans for batter type products which weigh more than eight pounds, i.e., Pineapple Upside down Cake.
16.Never place anything directly on the bottom of the oven cavity. This obstructs the airflow and will cause uneven results.
Note: Moisture will escape around the doors when baking products with heavy moisture content, such as chicken, potatoes, etc. This is normal.
PROBLEM/SOLUTIONS
Problem | Solution |
Cakes are dark on the sides and not done in the center | Lower oven temperature |
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Cakes edges are too brown | Reduce number of pans or lower oven temperature |
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Cakes have light outer color | Raise temperature |
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Cake settles slightly in the center | Bake longer or raise oven temperature slightly. |
| Do not open doors too often or for long periods |
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Cake ripples | Overloading pans or batter is too thin |
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Cakes are too coarse | Lower oven Temperature |
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Pies have uneven color pans | Reduce number of pies per rack |
| or eliminate use of bake pans |
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Cupcakes crack on top | Lower oven temperature |
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Meats are browned and not done in center | Lower temperature and roast longer. |
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Meats are well done and browned | Reduce time. Limit amount of moisture |
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Meats develop hard crust | Reduce temperature or place pan of water in oven. |
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Rolls have uneven color | Reduce number or size of pans. |
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Page 16 | Part # 1955203 (12/06) |
