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