Whirlpool RF0100XKW0 manual Common Baking Problems and WHY They Happen

COMMON BAKING PROBLEMS AND WHY THEY HAPPEN 1

FOOD NOT DONE AT END OF COOKING TIME.

-Temperature too low.

-Incorrect use of aluminum foil. -Too many pans on a rack. -Oven door opened frequently.

PIE BURNS AROUND EDGE OF CRUST.

-Temperature too high.

-Pans touching each other or the oven walls. -Edge of pie crust too tall.

CAKE NOT DONE IN CENTER.					PIE HAS SOAKED				CRUST.
-Temperature			too	high.	-Temperature		too	low	at start	of baking.
-Pan	too	small.			-Filling	too	juicy.
-Pan	not	in	center	of oven.	-Used	shiny	pans	not	dark or	anodized pan.

CAKE UNDERSIZED.

-Too little leavening. -Batter overbeaten. -Pan too large.

-Temperature too high.

CAKE	FALLS.
-Too	much	shortening, liquid or sugar.
-Too	much	leavening.
-Temperature		too	low.
-Pan	too small.
-Stale	baking powder.
-Oven	door	opened	frequently.

CAKE HAS TUNNELS.

-Not enough shortening.

-0vermixing after adding flour. -Used all-purpose flour.

CAKE HIGH IN MIDDLE.

-Too much flour.

-Temperature too high.

CAKE IS UNEVEN.

-Pans not staggered in oven, are touching each other or the oven walls,

-Batter uneven in pans. -Warped pans.

-Range not level.

BROWNING PATTERN IS UNEVEN.

-Utensils too large.

-Utensils are of different materials.

-Oven racks too close to oven bottom.

-Incorrect use of aluminum foil. -Oven vent may be blocked.

CAKE CRACKS ON TOP.

-Temperature too high. -Batter overmixed.

-Too much leavening.

BISCUITS, CAKES OR COOKIES ARE DARK ON THE BOTTOM AND/OR ARE PALE

ON TOP.

-Oven not preheated.

-Too many pans on one rack.

-Used dark or heavy pans rather than shiny pans. -Pan too deep or too large.

-Used incorrect rack position. -Pan too close to oven bottom.

-Cookie sheet too large for oven rack.

-Uneven heat distribution in oven-pans blocking air circulation or oven vent blocked.

-Incorrect use of aluminum foil.

-Oven door not closed tightly or opened too frequently. -Oven temperature too low.