Garland Convection Microwave Oven - Manual (Page 16)

Part # 1955203 (12/06) Page 16
PROBLEM/SOLUTIONS
Problem Solution
Cakes are dark on the sides and not done in the center Lower oven temperature
Cakes edges are too brown Reduce number of pans or lower oven temperature
Cakes have light outer color Raise temperature
Cake settles slightly in the center Bake longer or raise oven temperature slightly.
Do not open doors too often or for long periods
Cake ripples Overloading pans or batter is too thin
Cakes are too coarse Lower oven Temperature
Pies have uneven color pans Reduce number of pies per rack
or eliminate use of bake pans
Cupcakes crack on top Lower oven temperature
Meats are browned and not done in center Lower temperature and roast longer.
Meats are well done and browned Reduce time. Limit amount of moisture
Meats develop hard crust Reduce temperature or place pan of water in oven.
Rolls have uneven color Reduce number or size of pans.
10. When baking, weigh or measure the product in
each pan to assure even cooking.
11. When cooking six pans, use rack positions 1, 4,
6,8,10 and 12, starting from the top.
12. Do not overload the oven. Six pans are suggested for
most items, i.e., cakes, cookies, rolls, etc. However,
the maximum (13 pans) may be used for fish sticks,
chicken nuggets and hamburgers. Cooking times
will have to be adjusted.
13. Muffin pans should be placed in the oven back
to front or with the short side of the pans facing
the front. This results in the most evenly baked
product.
14. When re-thermalizing frozen casseroles, preheat the
oven 100° over the suggested temperature. Return
to cooking temperature when the oven is loaded.
This will help compensate for the introduction of a
large frozen mass into the cavity.
15. Use pan extenders or two inch deep 18” x 26” pans
for batter type products which weigh more than
eight pounds, i.e., Pineapple Upside down Cake.
16. Never place anything directly on the bottom of
the oven cavity. This obstructs the airflow and will
cause uneven results.
Note: Moisture will escape around the doors when
baking products with heavy moisture content, such as
chicken, potatoes, etc. This is normal.
PERFORMANCE RECOMMENDATIONS Continued