Jenn-Air SEG196 manual Convection Baking Recommendations, Causes, Cake, Failure

Convection Baking Recommendations

•As a general rule, when using recipes or prepared mixes developed for a radiant bake oven, set the oven temperature 25°F lower than the recipe recommended temperature. Times will be similar to or a few minutes less than recipe recom- mended times. The chart on page 32 compares times and temperatures of many baked foods. Use this as a reference.

•For better browning, large pans such as cookie sheets, or rectangular baking pans should be placed lengthwise, front to back, on the rack. This centers the food in front of the convection fan for better air circulation which gives better overall browning.

•Cookie sheets should be without sides and made of shiny aluminum. The best size to use for cookie sheets is 151/2x 12-inches (overall size, includes handles).

Causes	of	Cake	Failure
Problem			Possible		Cause
Cake Falls			Oven	not		hot	enough
			Insufficient baking
			Opening oven door during baking
			Too much or too little leavening, liquid or sugar
Peaks	in center	or	Oven	too		hot	at start of baking		or	overbaking
cracks on top			Pan size		too		small
			Too little or too much flour or leavening
			Overmixing
Flat Cake			Pan too		large
			Overmixing			or undermixing
			Too much or too little liquid
			Old or too little baking powder
Uneven cakes			Range	not		level
			Batter	uneven
			Cake pans too close to oven walls or each other
Sticks	to pan		Cake cooled				in pan too long
			Pan not greased and floured
Cracks	and falls	apart	Removed			from pan too soon
			Too much shortening, leavening or sugar
"			I				'	v r ' in	'	'	'
Excessive shrinkage			Oven too hot or o					e bak" g
from	sides of pan		Overmixing

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