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 yo ur pr evious ove n 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 burned on the | 1. Oven was too hot | 1. | Reduce temperature |
sides or not done | 2. Wrong pan 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. Batter too thick | 1. | Follow recipe |
Broiling
OFF
BROIL |
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| BAKE | BROIL (Infrared Broil) | |||||||||||||||||||
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| The broil burner at the top of the |
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CONVECTION |
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| CONVECTION |
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| oven heats the metal screen until | ||||||||||||||||
BROIL |
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| BAKE |
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| it glows. Heat radiates from the |
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| GourmetGlo™ infrared broiler |
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| located at the top of the oven |
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| cavity. The distance between the |
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| foods and the broil elements |
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| determines broiling speed. For |
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| infrared broil | “fast” broiling, food may be as | |||||||||||||||||
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| close as 2 inches (5 cm) to the |
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broil element or on the top rack. “Fast” broilingis 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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| Add liquid |
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| 2. | Oven too hot | 2. | Reduce temperature |
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| 3. Wrong pan size | 3. Use recom. pan size | ||
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| Cakes are not level | 1. | Batter uneven | 1. | Distribute batter even |
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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 brown on | 1. Oven door opened | 1. | Use door window to | |
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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. | Incorrect rack position | 3. Use recom. rack position | |
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| 4. | Wrong bake setting | 4. | Adjust to conventional |
Operation |
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| or convection setting |
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| as needed | |
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| 5. Pan too large | 5. Use properpan | |||
| Food too brown on | 1. | Rack position too 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 properpans | ||
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| Cookies too flat | 1. | Hot cookie sheet | 1. | Allow sheet to cool |
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| between batches |
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| Pies burned around | 1. Oven too hot | 1. | Reduce temperature | |
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| edges | 2. Too many pans used | 2. | Reduce no. 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. | Increase temperature |
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| 2. | Too many pans used | 2. | Reduce no. of pans |
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| 3. Oven not preheated | 3. Allow oven to preheat | ||
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| OFF |
BROIL | BAKE |
CONVECTION | CONVECTION |
BROIL | BAKE |
infrared convection broil
CONVECTION BROIL (Infrared Convection Broil)
The top element 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. Sm oke is reduced since the airflow also reduces peak temperatures on the food. Use this setting for broiling thick cuts of meats.
Operation
26 | 27 |
