Thermador DM301 Baking, ProblemSolving/ Consumer Service, Built-inDN Oven Care and Use Manual

ProblemSolving/ Consumer Service Built-in DN Oven Care and Use Manual

Baking

With either BAKE, CONVECTION or CONVECTION BAKE, poor results can occurfor manyreasons. Check the recommen- dations below for causes of the most common problems, Since the size, shape and material of bakeware directly affect the baking results,the best solution maybe to replace old bakewarethat have darkened andwarped with age and use, Check the Baking Recommendations for the correct rack position and baking time,

BAKING PROBLEM

Food browns unevenly

POSSIBLE CAUSES

•Oven not preheated

•AJuminumfoil on oven rack or oven bottom (not recommended)

•Bakeware too large for recipe

•Pans touching each other or oven walls

Food too brown on bottom

Food dry or has shrunk exces- sively

Food baking or roasting too slowly

Pie crusts do not brown on bottom or have soggy crust

Cakes pale, flat and may not be done inside

Cakes high in middle with crack on top

Pie crust edges too brown

•Oven not preheated

•Using glass, dull or darkened metal pans

•incorrect rack position

•Pans touching each other or oven walls

•Oven temperature too high

•Baking time too long

•Oven door opened frequently

•Pan size too large.

•Oven temperature too low

•Oven not preheated

•Oven door opened frequently

•Food too tightly sealed with aluminum foil

•Pan size too smaJJ

•Baking time not long enough

•Using shiny metal pans

•incorrect rack position

•Oven temperature is too low

•Oven temperature too low

•Incorrect baking time

•Cake tested too soon

•Oven door opened too often

•Pan size may be too large

•Baking temperature too high

•Baking time too long

•Pans touching each other or oven walls

•Incorrect rack position

•Pan size too small

•Oven temperature too high

•Edges of crust too thin

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