TROUBLESHOOTING
Unsatisfactory browning of the products baked in the oven is often caused by incorrect installation or operation. The most common problems and their causes are listed below.
PROBLEM |
| CAUSES |
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Bottom of product burned - | 1. | Incorrect switch positions. Use next lowest position for overbrowned |
top light, or vice versa |
| surface and/or next highest for light surface. |
| 2. | Oven heated to temperature above proper baking temperature and |
|
| insufficient time allowed for cooling. Approximate cooling time for |
|
| 25°F drop with door open is 10 minutes. |
| 3. | Baking on both rack and deck without switching pans when half done. |
| 4. | Baking at consistently high temperatures. |
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Light sides, back, or front | 1. | Frequent door opening. |
| 2. | Insufficient preheat time to saturate oven, or insufficient time allowed |
|
| when increasing temperature for different product. |
| 3. | Pans touching oven sides or back. Center pan(s) in oven. |
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Light front and dark back | 1. | Frequent door opening during baking period. Establish baking time and |
|
| leave door closed until time has elapsed. |
| 2. | Vent fan pulling too much air from around the range. |
| 3. | Drafts blowing directly on oven front. |
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Uneven or spotty browning | 1. | Warped or dented pans. |
| 2. | Accumulation of spillage on deck. |
| 3. | Oven deck not level. |
| 4. | Pans of different finish or color. |
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FORM 18504 | – 12 – | PRINTED IN U.S.A. |