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5. Wait until the shortest recommended baking time before checking food. For baked goods, a wooden pick placed in the center should
come clean when the food is done.
6. Bakeware Tips:
Cakes, quick breads, muffins and cookies should be baked in shiny, reflective pans for light, golden crusts.
Medium gauge aluminum sheets with low sides should be used when preparing cookies, biscuits and cream puffs.
Bake most frozen foods in their original foil containers placed on a flat cookie sheet. Follow the package recommendations.
When using glass bakeware, reduce the recipe temperature by 25˚F, except when baking pies or yeast breads. Follow the standard
recipe baking time for pies and yeast breads.
7. Place pans carefully on the oven racks. Turn pans on the racks so that the long sides run left to right, parallel to the door.
8. Adjustments to recipe times and temperatures will have to be made when baking at high altitudes. Consult a cookbook on
high-altitude cooking.
Baking/Roasting
(Continued)
PROBLEM
1. Cookies and biscuits burn on the bottom.
2. Cookies and biscuits are too brown on top.
3. Cakes burn on the sides or are not done
in center.
4. Cakes crack on top.
5. Cakes are not level.
6. Pies burn around edges or are not done
in center.
7. Pies are too light in color on top.
PROBABLE CAUSE
Oven door opened too often
Incorrect rack position being used. Pan too
close to bake element.
Standard Bake or Convection Bake mode
being used.
Rack position being used is too high.
Food was placed in the oven during pre-heat.
Oven was too hot.
Oven temperature was too high.
Oven and/or oven rack was not level.
Oven was too hot.
Dark, heat absorbing pan is being used.
Oven was not hot enough.
Oven and/or rack over crowded.
CORRECTION
Set Minute Timer to shortest recommended
time and check food at this time. Use door
window to check food.
Change rack position. Use Pure
Convection™ mode.
Use Pure Convection™ mode.
Change rack position.
Wait until oven is pre-heated
Reduce temperature.
Reduce oven temperature.
Level oven and rack as needed.
Reduce temperature.
Use shiny, reflective pans.
Increase oven temperature.
Reduce number of pans.
Table 3: Common Baking Problems
Multiple Rack Baking
The uniform air circulation provided by Pure Convection™ cooking enables the full oven capacity to be utilized. Many foods, such as pizzas,
cakes, cookies, biscuits, muffins, rolls and frozen convenience foods can be successfully prepared on either two or three racks at the same
time. Additionally, complete meals can be prepared by using multiple racks.
See below for specific recommendations. Follow the steps in the Oven Modes section to manually operate the oven, or refer to the Delay
Timed Cooking section below for automatic operation.
MULTIPLE RACK BAKING TIPS
1. Typically, when baking on two racks, use rack positions #2 and #4 or #3 and #5. When baking on three racks, use rack positions
#1, #3 and #5.
2. When adapting a single rack recipe to multiple rack baking, it may be necessary to add to the baking time. This is due to the extra
mass of food in the oven.