User Manual

Thank you for purchasing a Galanz product. Please read this manual carefully for correct usage and safety,
and keep for future reference. For service, support and warranty information, call 800-562-0738.
FPO
TROUBLESHOOTING
TROUBLESHOOTING
17
TROUBLESHOOTING
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 affect 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 Oven temperature too high
shrunk excessively Baking time too long
Oven door opened frequently
Pan size too large
Food is baking or Oven temperature too low
roasting too slowly Oven not preheated
Oven door opened frequently
Tightly sealed with aluminum foil
Pan size too small
Piecrusts do not brown Baking time not long enough
on bottom or crust is
soggy
Using shiny steel pans
Incorrect rack position
Oven temperature is too low
Cakes pale,flat and Oven temperature too low
may not be done inside Incorrect baking time
Cake tested too soon
Oven door opened too often
Pan size may be too large
Cakes high in middle Oven temperature too high
with crack on top Baking time too long
Pans touching each other or oven walls
Incorrect rack position
Pan size too small
Piecrust edges too
brown
Oven temperature too high
Edges of crust too thin