Range User Manual

Cooking (cont'd)
Common Baking Problems
If you begin to notice consistentproblemsrefer to the chart belowfor possiblesolutions,if resultsare still poor,
contactAmana Consumer Affairs at [phone].
Test your cakes for doneness
while they are still in the oven. Because
of variances across individual ovens, it
is best to test for the proper consistency
rather than solely relying on time and
visual appearance as an indicator.
It may not be the oven
Cake problems may be in the mixing of
the batter. Overheating can cause cake
structure to break down and excessive
shrinkage of the cake. Underbeating
can result in lumpy cakes that may not
be cooked thoroughly. All ingredients
should be at room temperature--not
out of the refrigerator. Make sure to
follow the recipes directions for how
long the batter should be mixed.
Cake stuck?
Allow cake to cool in cake pan on a rack
for 10 rr_mutes before removing. Larger
cakes (over 14 inches in diameter) may
take 15 minutes. If the cake has cooled
too long, reheat in the oven at 250°F for
a few minutes.
Problem Cause
Lopsided cakes Pans touchingeach other or oven walls.
(bake unevenly) Batterspread unevenlyin pan.
Uneven heat distributionin oven.
Oven is not level.
Cakes, cookies, biscuits Oven not preheated.
too brown on bottom or top Pans touchingeach other or oven walls.
Using glass, darkened, warped or dull
finishmetal pans.
Rack positiontoo highor low.
Incorrect use of aluminum foil.
Oven temperaturetoo high.
Pies don't brown Incorrect rack position.
Using shinymetal pans.
Temperature set too low.
Cakes not done In center Temperaturetoo high.
Pan too small.
Baking time too short.
Pan not centered in oven.
Cakes fall
Excessive shrinkage
Cakes high In middle
or cracked
Too much shorteningor sugar.
Too much or too littleliquid.
Temperature too low.
Old ortoo littlebaking powder.
Pan too small,
Oven dooropened frequently (peeking).
Insufficientbaking,
Too littleleavening.
Mixing battertoo long.
Pan too large.
Oven temperature too high.
Bakingtime too long.
Temperature set too high.
Overmixing.
Too much flour.
Pans touchingeach other or ovenwalls.
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