Maytag 8111P375-60 Common Baking Problemsand Why They Happen, Aboutcooking

ABOUTCOOKING

COMMON BAKING PROBLEMSAND WHY THEY HAPPEN

PROBLEM	POSSIBLE CAUSES
Cakes are uneven.	• Panstoo close or touchingeach otheror oven walls. • Batter unevenin pans.
	• Temperatureset too low or baking time too short. • Oven not level. • Undermixing.
	• Too much liquid.
Cake high in middle.	• Temperatureset too high. • Bakingtime too long. • Overmixing. • Too much flour.
	• Panstouchingeach other or oven walls. • Incorrectrack position.
Cake falls.	• Too much shortening or sugar. • Too muchor too little liquid. • Temperatureset too
	low. • Old or too little baking powder.* Pantoo small. • Oven door openedfrequently.
	• Added incorrecttype of oil to cake mix, • Added additional ingredientsto cake mix or
	recipe.
Cakes, cookies, biscuits	• Incorrectrack position.• Oven door not closed properly.• Door gasket not sealing
don't brown evenly,	properlyor properlyattachedto door.• Incorrectuse ofaluminumfoil.• Oven not
	preheated.• Pans darkened,dentedorwarped.
	For optimum results, bake on one rack. If bakingcakes on two racks, place pans toward
	the front of the oven on the upper rack and towardthe back of the oven on the lower
	rack,
Cakes, cookies, biscuits	• Oven not preheated. • Panstouching each other or oven walls. • Incorrectrack
too brown on bottom,	position. • Incorrectuse of aluminumfoil. • Placed 2 cookie sheets on one rack. • Used
	glass, dark, stainedwarped or dull finish metal pans. (Use a shinycookie sheet.)
	Followcookware manufacturer'sinstructionsfor oven temperature. Glasswareand dark
	cookwaresuch as Ecko'sBaker'sSecretmay require loweringthe oven temperatureby
	25°F.
Cakes don't brown on	• Incorrectrack position.• Temperatureset too low. • Overmixing.• Too much liquid.
top.	• Pansize too largeortoo littlebatterin pan.• Oven dooropenedtoo often.
Excessive shrinkage.	• Toolittle leavening.• Overmixing.• Pantoo large. • Temperatureset too high.
	• Bakingtime too long. • Panstoocloseto each otheror ovenwalls.
Uneven texture.	• Toomuchliquid. • Undermixing.• Temperatureset too low. • Baking time too short.
Cakes have tunnels.	• Not enoughshodening. • Too much baking powder.• Overmixing or at too high a
	speed. • Temperatureset too high.
Cake not done in	• Temperatureset too high. • Pan too small. • Baking time too shod.
middle.	Ifadditionalingredientswere addedto mix orrecipe,expectcookingtimeto increase.
Pie crust edges too	• Temperatureset too high. • Panstouching each other or oven walls.• Edges of crust
brown,	too thin; shield with foil.
Pies don't brown on	• Usedshiny metalpans. • Temperatureset too low.• Incorrectrack position.
bottom.	• Somefrozenpiesshouldbe placedona cookiesheet,checkpackagedirections.

I Pies have soaked crust. • Temperaturetoolow at start of baking.• Fillingtoojuicy.• Used shinymetalpans.