User Manual

21
Baking
Solving Baking Problems
Baking problems can occur for many reasons. Check
the chart below for the causes and remedies for the
most common problems. It is important to
remember that the temperature setting and cooking
times you are accustomed to using with your
previous oven may vary slightly from those required
with this oven. If you find this to be true, it is
necessary for you to adjust your recipes and cooking
times accordingly.
Problems Cause Remedy
Cakes burned on the 1. Oven was too hot 1. Reduce temperature
sides or not done
2. Wrong pan size 2. Use recom. pan size
in center
3. Too many pans 3. Reduce no. of pans
Cakes crack on top 1. Batter too thick 1. Follow recipe
2. Oven too hot Add liquid
3. Wrong pan size 2. Reduce temperature
3. Use recom. pan size
Cakes are not level 1. Batter uneven 1. Distribute batter even
2. Oven or rack not level 2. Level oven or rack
3. Pan was warped 3. Use proper pan
Food too brown on 1. Oven door opened 1. Use door window to
bottom too often check food
2. Dark pans being used 2. Use shiny pans
3. Incorrect rack position 3. Use recom. rack position
4. Wrong bake setting 4. Adjust to conventional
5. Pan too large or convection setting
as needed
5. Use proper pan
Food too brown on 1. Rack position too high 1. Use recom. rack position
top
2. Oven not preheated 2. Allow oven to preheat
3. Sides of pan too high 3. Use proper pans
Cookies too flat 1. Hot cookie sheet 1. Allow sheet to cool
between batches
Pies burned around 1. Oven too hot 1. Reduce temperature
edges
2. Too many pans used 2. Reduce no. of pans
3. Oven not preheated 3. Allow oven to preheat
Pies too light on top 1. Oven not hot enough 1. Increase temperature
2. Too many pans used 2. Reduce no. of pans
3. Oven not preheated 3. Allow oven to preheat
Common Baking Problems/Remedies
Yeast doughs rise or “proof” best when the temperature is between 85°F (29°C) and 100°F (38°C). To make sure the dough is
warm enough, cover the bowl loosely with plastic wrap and/or cloth towel.
1. Turn the oven function selector to “BAKE”.
2. Turn Temperature control just until the back light comes on (typically around 200 degrees on the knob setting). Note that the
Proof function is designed to keep the oven between 85°F and 100°F regardless of what temperature the knob is set at.
3. Place the bowl on the center rack of the oven and close door. When you think the dough has doubled in size, lightly poke 2
fingers about 1/2” (1.3 cm) into the dough. If the indentation remains, the dough has risen enough.
Proofing - VDR/CVDR Dual Fuel Ranges only