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Solving baking problems – Kleenmaid TO901X User Manual

Page 29

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SOLVING BAKING PROBLEMS

With either Bake or Convection Bake, poor
results can occur for many reasons other than a
malfunction of the oven.
Check the chart below for causes of the most
common problems.
Since the size, shape and material of baking
utensils directly affect the baking results, the best

solution may be to replace old baking utensils
that have darkened and warped with age and
use.
Check the Baking Charts from page 14 to 19 for
the correct rack position and baking time.

Baking Problem

Cause

Food browns unevenly

Oven not preheated
Aluminum foil on oven rack or oven bottom
Baking utensil too large for recipe
Pans touching each other or oven walls

Food too brown on bottom

Oven not preheated
Using glass, dull or darkened metal pans
Incorrect rack position
Pans touching each other or oven walls

Food is dry or has shrunk excessively

Oven temperature too high
Baking time too long
Oven door opened frequently
Pan size too large

Food is baking or roasting too slowly

Oven temperature too low
Oven not preheated
Oven door opened frequently
Tightly sealed with aluminum foil
Pan size too small

Pie crusts do not brown on bottom or have
soggy crust

Baking time not long enough
Using shiny steel pans
Incorrect rack position
Oven temperature is too low

Cakes pale, flat and may not be done inside

Oven temperature too low
Incorrect baking time
Cake tested too soon
Oven door opened too often
Pan size may be too large

Cakes high in middle with crack on top

Baking temperature too high
Baking time too long
Pans touching each other or oven walls
Incorrect rack position
Pan size too small

Pie crust edges too brown

Oven temperature too high
Edges of crust too thin

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