Magic Chef CWG3600AAB - Manual (Page 13)

PAGE 11
Using
Y
our
Oven – Baking Char
t Common Baking Pr
oblems and
Why
They Happen
Common Baking Problems and Why They Happen
If you have carefully followed the basic instructions and still experience poor results, these suggestions
may be helpful:.
Problem Cause Problem Cause
Slow baking Baking or roasting time too short. Excessive Too little leavening.
or roasting. Temperature too low. shrinkage. Overmixing.
Oven out of calibration. Pan too large.
Old oven out of calibration. Oven temperature too high.
Incorrect use of aluminum foil. Baking time too long.
Oven not preheated. Pans too close to each other
Oven door opened too frequently. or oven wall.
Too many pans on racks.
Crumbly or dry Improper measurement of
Cakes are uneven. Pans touching each other or texture. sugar, baking powder, liquid
oven walls. or fat.
Batter uneven in pans. Old baking powder.
Oven temperature too low or Oven temperature too high.
baking time too short. Baking time too long.
Range not level.
Undermixing.
Uneven texture.
Too much liquid.
Too much liquid. Undermixing.
Oven temperature too low.
Cakes high in the
Temperature too high. Baking time too short.
middle. Baking time too long
Overmixing.
Cakes have Not enough shortening.
Too much flour. tunnels. Too much baking powder.
Pans touching each other or Overmixing.
oven walls. Oven temperature too high.
Cakes fall. Too much shortening or sugar. Cakes crack on Batter overmixed.
Too much or too little liquid. the top. Oven temperature too high.
Temperature too low. Too much leavening.
Old or too little baking powder.
Pan too small.
Cakes not done Temperature too high.
Oven door opened frequently. in the center. Pan too small.
Cakes don’t brown Oven temperature too low. Pie crust edges Oven temperature too high.
on the top. Overmixing. too brown. Pans touching each other or
Too much liquid. oven wall.
Incorrect pan size or too little Edges of crust too thin.
batter in pan.
Oven door opened too often. Pies don’t brown Using shiny metal pans.
on the bottom.
Cakes, cookies, Oven not preheated.
biscuits too brown Pans touching each other or Pies have soaked Temperature too low at start
on the bottom.
oven walls.
crust.
of baking.
Using glass, darkened, warped Filling too juicy.
or dull finish metal pans. Using shiny metal pans.
Incorrect rack position.
Incorrect use of aluminum foil.
Temperature Conversions
°Fahrenheit 200 250 275 300 325 350 375 400 425 450
°Celsius 100 120 140 150 160 180 190 200 220 230
8112P335-60 8/7/06 8:23 AM Page 13
Reviewed by Stewart, Steven | Released