C Oven Care and Use Manual
Solving Baking Problems
With either BAKE or CONVECTION, poor results can occur for many reasons other than a malfunction of
the oven. Check the chart below for causes of the most common problems. Since the size, shape and material
of baking utensils directly affect the baking results, the best solution ma y be to replace old baking utensils that
have darkened and warped with age and use. Check the Baking Charts for the corr ect rack position and baking
time.
BAKING PROBLEM CAUSE
Food browns unevenly • Oven not preheated.
• Aluminum foil on oven rack or oven bottom.
• Baking utensil too large for recipe.
• Pans touching each other or oven walls.
Food too brown on bottom • Oven not preheated.
• Using glass, dull or darkened metal pans.
• Incorrect rack position.
• Pans touching each other or oven walls.
Food dry or has shrunk • Oven temperature too high.
excessively • Baking time too long.
• Oven door opened frequently.
• Pan size too large.
Food baking or roasting • Oven temperature too low.
too slowly • Oven not preheated.
• Oven door opened frequently.
• Tightly sealed with aluminum foil.
• Pan size too small.
Pie crusts do not brown on • Baking time not long enough.
bottom or have soggy crust • Using shiny steel pans.
• Incorrect rack position.
• Oven temperature is too low.
Cakes pale, flat and may • Oven temperature too low.
not be done inside • Incorrect baking time.
• Cake tested too soon.
• Oven door opened too often.
• Pan size may be too large.
Cakes high in middle with • Baking temperature too high.
crack on top • Baking time too long.
• Pans touching each other or oven walls.
• Incorrect rack position.
• Pan size too small.
Pie crust edges too brown • Oven temperature too high.
• Edges of crust too thin.
Problem Solving / Consumer Service
Page 35