Maytag X9112VUV - Manual (Page 8)

Cakes are uneven.
USING YOUR OVEN
Common Baking Problems And Why They Happen
CAUSE
Cake high in middie.
Pans touching each other or
oven walls.
Batter uneven in pans.
Oven temperature too low or
baking time too short.
Oven not level.
Undermixing.
Too much liquid.
Cake falls.
Temperature too high.
Baking time too long.
Overmixing.
Too much flour.
Pans touching each other or
oven walls.
Incorrect rack position.
Cakes, cookies, biscuits
don’t brown eveniy.
Too much shortening or sugar
Too much or too little liquid.
Temperature too low.
Old or too little baking powder
Pan too small.
'
Oven door opened frequently.
Added incorrect type of oil to
cake mix.
Added additional ingredients
to cake mix or recipe.
Incorrect rack position.
Oven door not closed properly
Door gasket not sealing
properly
incorrect use of aluminum foil.
Oven not preheated.
Pans darkened, dented or
warped.
Cakes, cookies, biscuits
too brown on bottom.
Oven not preheated.
Pans touching each other or
oven walls.
Incorrect rack position.
Incorrect use of aluminum foil.
Placed 2 cookie sheets on one
rack.
Used glass, darkened, stained,
warped or dull finish metal '
pans. (Use a shiny cookie
I sheet.)
PROBLEM
Cakes don’t brown on top.
CAUSE
Excessive shrinkage.
Uneven texture.
Cakes have tunneis.
Incorrect rack position.
Temperature too low.
Overmixing.
Too much liquid.
Pan size too large or too little
batter in pan.
Oven door opened too often.
Too little leavening.
Overmixing.
Pan too large.
Temperature too high.
Baking time too long.
Pans too close to each other
or oven walls.
Too much liquid.
Undermixing.
Temperature too low.
Baking time too short.
Not enough shortening.
Too much baking powder.
Overmixing or at too high a
speed.
Temperature too high.
Cakes crack on top.
Cake not done in middie.
Batter overmixed.
Temperature too high.
Too much ieavening.
Incorrect rack position.
Temperature too high.
Pan too small.
Baking time too short.
Pte crust edges too brown.
Pies or cakes don't brown
on bottom.
Pies have soaked crust.
Temperature too high.
Pans touching each other or
oven walls.
Edges of crust too thin.
Incorrect rack position.
Used shiny metal pans.
Temperature too low.
Temperature too low at start of
baking.
Filling too juicy
Used shiny metal pans.