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
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| Problems | Cause | Remedy | ||
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| Cakes burnedon the | 1. | Oven was too hot | 1. | Reducetemperature |
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| sides or not done | 2. | Wrongpan size | 2. | Use recom.pan size |
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| 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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| 2. | Oven too hot | 2. | Add liquid |
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| 3. Wrong pan size | 3. | Reducetemperature | |
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| 4. Use recom. pan size | |
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| Cakes are not level | 1. | Batteruneven | 1. | Distributebatterevenly |
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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 | ||
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| Food too brownon | 1. | Oven door opened | 1. | Use door windowto |
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| 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 |
| top | 5. Pan too large | 2. | or convectionsetting | |
| 2. | Oven not preheated | Allow oven to preheat | |||
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| as needed |
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| 5. Use proper pan | |
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| Food too brownon | 1. | Rack positiontoo high | 1. | Use recom.rack position |
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| 3. Sides of pan too high | 3. Use proper pans | ||
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| Cookiestoo flat | 1. | Hot cookiesheet | 1. | Allow sheet to cool |
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| between batches |
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| Pies burnedaround | 1. | Oven too hot | 1. | Reducetemperature |
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| edges | 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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| 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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Roasting
CONV ROAST (Convection Roast)
The convection element runs in conjunction with the inner and outer broil elements. This transfer of heat (mainly from the convection element) seals moisture inside large roasts. Use this setting for whole turkeys, whole chickens, hams, etc.
Note: You can also roast foods using bake settings. See the “Baking” section for additional information.
Roasting Tips
ALWAYS use the broiler pan and grid supplied with each oven. The hot air must be allowed to circulate around the item being roasted. DO NOT cover what is being roasted. Convection roasting seals in juices quickly for a moist, tender product. Poultry will have a light, crispy skin and meats will be browned, not dry or burned. Cook meats and poultry directly from the refrigerator. There is no need for meat or poultry to stand at room temperature.
•As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25°F
•ALWAYS roast meats fat side up in a shallow pan using a roasting rack. No basting is required when the fat side is up. DO NOT add water to the pan as this will cause a steamed effect. Roasting is a dry heat process.
•Poultry should be placed breast side up on a rack in a shallow pan. Brush poultry with melted butter, margarine, or oil before and during roasting.
•For convection roasting, DO NOT use pans with tall sides as this will interfere with the circulation of heated air over the food.
•If using a cooking bag, foil tent, or other cover, use the conventional bake setting rather than either convection setting.
Operation
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