Use and Care Manual

20
TROUBLESHOOTING
First try the solutions suggested here to possibly avoid the cost of a service call.
BAKING AND ROASTING PROBLEMS
With any oven setting 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 aect the
baking results, the best solution may be to replace old baking utensils that have
darkened and warped with age and use.
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 crust is soggy
•
Baking time not long enough
•
Using shiny steel pans
•
Incorrect rack position
•
Oven temperature is too low
Cakes pale, at 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