Baking
Solving Baking Problems
Baking problems can occur for many reasons. Check the chart below for the causes and remedies for the most common problems. It is important to remember that the temperature setting and cooking times you are accustomed to using with your previous oven may vary slightly from those required with this oven. If you find this to be true, it is necessary for you to adjust your recipes and cooking times accordingly.
Common Baking Problems/Remedies
Problems | Cause | Remedy | ||
Cakes burnedon the | 1. Oven was too hot | 1. | Reducetemperature | |
sides or not done | 2. | Wrongpan size | 2. | Use recom.pan size |
in center | 3. Too many pans | 3. Reduce no. of pans | ||
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Cakes crack on top | 1. | Battertoo thick | 1. | Followrecipe |
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| Add liquid |
| 2. | Oven too hot | 2. | Reducetemperature |
Broiling
BROIL (Infrared Broil)
The broil burner at the top of the
oven heats the metal screen until
it glows. Heat radiates from the
GourmetGlo™ infrared broiler
located at the top of the oven
cavity. The distance between the
foods and the broil elements
determines broiling speed. For
“fast” broiling, food may be as close as 2 inches (5 cm) to the broil element or on the top rack. “Fast” broiling is best for meats where
rare to medium doneness is desired. Use this setting for broiling small and average cuts of meat.
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| 3. Wrong pan size | 3. Use recom. pan size | ||
| Cakes are not level | 1. | Batteruneven | 1. | Distributebattereven |
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| 2. | Oven or rack not level | 2. | Level oven or rack |
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| 3. Pan was warped | 3. Use proper pan | ||
| Food too brownon | 1. | Oven door opened | 1. | Use door windowto |
| bottom |
| too often |
| check food |
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| 2. | Dark pans being used | 2. | Use shiny pans |
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| 3. Incorrectrack position | 3. Use recom.rack position | ||
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| 4. | Wrongbake setting | 4. | Adjustto conventional |
Operation |
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| or convectionsetting |
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| as needed | |
| 5. Pan too large | 5. Use proper pan | |||
Food too brownon | 1. | Rack positiontoo high | 1. | Use recom.rack position | |
top | 2. | Oven not preheated | 2. | Allow oven to preheat | |
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| 3. Sides of pan too high | 3. Use proper pans | ||
| Cookiestoo flat | 1. | Hot cookiesheet | 1. | Allow sheet to cool |
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| between batches |
| Pies burnedaround | 1. | Oven too hot | 1. | Reducetemperature |
| edges | 2. | Toomany pans used | 2. | Reduceno. of pans |
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| 3. Oven not preheated | 3. Allow oven to preheat | ||
| Pies too light on top | 1. | Oven not hot enough | 1. | Increasetemperature |
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| 2. | Toomany pans used | 2. | Reduceno. of pans |
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| 3. Oven not preheated | 3. Allow oven to preheat | ||
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infrared convection broil
CONVECTION BROIL (Infrared Convection Broil)*
The top burner operates at full power. This function is exactly the same as regular broiling with the additional benefit of air circulation by the motorized fan in the rear of the oven. Smoke is reduced since the airflow also reduces peak temperatures on the food. Use this setting for broiling thick cuts of meats.
Operation
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