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COOKIES AND BISCUITS BURNED AT THE
BOTTOM
Oven door opened too often
Dark, absorbent pan was used
Incorrect rack position being used and pan is
too close to the heat source
Standard Bake or Convection Bake mode is
being used
Pan is too large and too close to element
Set minute timer to shortest recommended
time and look through window to check done-
ness
Use shiny, reflective pans with low sides
Check cookies by looking through the oven
door’s window instead of opening door
Use recommended rack position and use Pure
Convection
Use smaller pan
COOKIES AND BISCUITS ARE TOO BROWN
ON TOP
Rack position being used is too high
Oven not fully preheated
The pan’s sides are too high
Use the rack positions recommended in this
guide
Allow oven to preheat fully before placing
food in the oven
Use recommended pan size
CAKE SIDES ARE BURNT AND CAKES ARE
NOT DONE IN THE CENTER/ CAKES BURST
ON TOP
Oven too hot Reduce temperature
POOR VOLUME FOR CAKES AND
BAKED GOODS
Too little flour/Too much liquid
Oven too hot
Measure ingredients carefully
Lower oven temperature
UNEVEN CAKE SHAPE Batter spread unevenly
Oven rack not level
Shake pan lightly to evenly out batter
Make sure oven rack is properly in place
Place cakes in center of oven rack for best
results
CAKE TEXTURE IS TOUGH OR CRUMBLY Too much flour
Too little sugar or shortening
Batter overmixed
Decrease flour
Increase sugar or fat
Do not overmix batter- use recommended mix
times
COOKIES ARE TOO CRISP Low moisture in product
High sugar and fat content
Thin shape
Baked too long
Increase liquid
Decrease sugar or fat
Cut/roll larger pieces
Decrease baking time
COOKIES ARE TOO SOFT Too much liquid
Low sugar or fat
Underbaked
Large/ thick shape
Decrease liquid
Increase sugar or fat
Increase cooking time
Cut slightly smaller
Common Baking Problems and Solutions
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