Use and Care

ManualsBrandsHestan ManualsCooking Appliances30 Inch Double Wall Oven with TwinVection™ Technology, Touch Control Display, Porcelain Enamel Interior, Soft Close Door, 9 Oven Modes, Marquise Accented™ Handle, Backlit Knobs and 4.4 cu. ft. Oven Capacity: Lush

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 25 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

SOLVING BAKING PROBLEMS