Thermador DM301, DM302 manual Solving Baking Problems, Possible Causes

Problem Solving / Consumer Service Built-in DM Oven Care and Use Manual

Solving Baking Problems

With either BAKE, CONVECTION or CONVECTION BAKE, poor results can occur for many reasons. 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 may be to replace old bakeware that have darkened and warped with age and use. Check the Baking Recommendations for the correct rack position and baking time.

BAKING PROBLEM	POSSIBLE CAUSES
Food browns unevenly	• Oven not preheated
	•Aluminum foil 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	• 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 exces-	• Oven temperature too high
sively	• Baking time too long
	• Oven door opened frequently
	• Pan size too large.
Food baking or roasting too	• Oven temperature too low
slowly	• Oven not preheated
	• Oven door opened frequently
	• Food too tightly sealed with aluminum foil
	• Pan size too small
Pie crusts do not brown on bottom	• Baking time not long enough
or have soggy crust	• Using shiny metal pans
	• Incorrect rack position
	• Oven temperature is too low
Cakes pale, flat and may not be	• Oven temperature too low
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 crack	• Baking temperature too high
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

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