‘.‘.
Sticks to pan‘. _< ’ .*:
’Cracks and falls apar
..
‘_‘.j?afifm jai$& | .‘, | .- | .:. |
.’.i0vemtixing or | underinixing .. | ||
,‘~,Teon~ch or too littleliquid |
| ||
Old or too liffle baking powder. |
| ||
.; Oven ,not level | ., |
| |
Batter uneven
Cake pans too close to oven walls or each other
.._
Cake cooled in pan too long
.Pan not greased and floured
Removed from pan too soon
Too much shortening, leavening or sugar
Oven too hot or overbaking
Overmixing
Convect Baking ‘Rec(ommendations
0 Use convection baking for breads, cakes, cookies, and pies.
0 As a general rule, when using recipes or prepared mixes developed for a conventional 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 recommended times. The charton page 15 compares times and temperatures of many baked foods. Use this as a reference.
0For better browning, place cookie sheets and baking pans lengthwise, side to side on the rack.
0Cookie sheets should be without sides and made of shiny aluminum. The best size to use for cookie sheets is 16” x 12” or smaller.
16
