Moffat E311 - Manual (Page 17)

Trouble-shooting
15
Moist sticky crust Too much sugar.
Hump or cracks on top Too much flour.
Oven too hot.
Heavy compact textures Too much shortening.
Too much sugar.
Oven not hot enough.
Over beating.
Undersized cake Too large a pan.
Oven too hot.
Not enough baking powder.
Uncooked streak at bottom Under mixing of ingredients.
Oven not hot enough.
Too much liquid.
Cake falling Too much baking powder.
Too much shortening.
Too much sugar.
Oven not hot enough.
Insufficient baking.
Moving cake during baking.
Mixture running over pan Pan too small.
Oven not hot enough.
Too much sugar or shortening.
Too much baking powder.
Dry cake Too much flour.
Not enough sugar or shortening.
Too much baking powder.
Over beaten egg white.
Over baking at too low a temperature.
Coarse Texture Too much baking powder.
Not enough liquid.
Oven not hot enough.
Insufficient creaming of shortening and sugar.
Uneven cooking Too high a temperature selected.
Oven or racks not level.
Insufficient air space around trays or baking tins.
Opening oven door unnecessarily.
Faulty thermostat, oven door seal or restricted
oven venting.
Smoking or discoloration around door Oven too hot.
Food spillovers not cleaned up.
Faulty oven door seal.
Oven steaming Overcrowding oven and not increasing initial tem-
perature for this extra food.
Frozen or chilled food will increase moisture in
the oven.
Adding water with meat while roasting.
Opening oven door frequently.
Obstructing oven vent or air circulation.
Baking trouble-shooting