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130
COOKIES AND BISCUITS BURNT
ON THE BOTTOM
Oven door was opened too often
Dark, absorbent pan was used
Incorrect rack position. Pan is too close to the
heat source
Standard Bake, Convection Bake, Bake or
Surround 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 doneness
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 is too high
Oven is 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 is too hot Reduce temperature
POOR VOLUME FOR CAKES AND
BAKED GOODS
Too little flour
Too much liquid
Oven is too hot
Measure ingredients carefully
Lower oven temperature
UNEVEN CAKE SHAPE Batter spread unevenly
Oven rack is not level
Shake pan lightly to even out batter
Make sure oven rack is properly in place
Place cakes in center of oven rack for best result
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
Problem Reason Solution
131
COOKIES ARE TOO CHEWY Too much egg
High sugar and liquid, but low fat content
Overmixed
Decrease egg content
Increase fat content
Do not overmix when adding flour
PIE DOUGH IS TOO TOUGH Overmixing dough Use minimal mixing times when
adding water
PIE DOUGH IS CRUMBLY Not enough water; too much shortening Increase water; decrease fat
PIE DOUGH SOGGY OR RAW ON BOTTOM Oven temperature is too low; not enough
bottom heat
Increase temperature
Use Convection Bake, Standard Bake, Bake
or Surround Convection Bake
USE LOWER RACK POSITION
PIE DOUGH SHRINKS
Dough overworked
Too much water
Use minimal mixing times
Decrease water
PIE FILLING BOILS OUT No steam vents cut across the top
Oven temperature is too low
Filling hot when put in shell
Crust not sealed; too much filling
Cut steam vents in top crust
Increase oven temperature and use
Convection Bake, Bake, Surround Bake or
Surround Convection Bake
Allow filling to cool before adding to pie shell
Seal crust; Don’t overfill the crust
CURDLING OF CUSTARD OR SOFT FILLINGS Overbaked Decrease baking times
YEAST BREAD SPLIT OR BURST CRUST Overmixing dough
Oven is too hot
Use minimal mixing times- just until dough
is elastic
Decrease oven temperature
BLISTERS ON BREAD CRUST Too much liquid
Improper fermentation
Decrease liquid
Make sure loaves ferment at correct time and
temperature
BREAD TOO DENSE OR CLOSE-GRAINED Too much salt
Too little liquid
Too little yeast
Underproofed
Decrease salt
Increase liquid
Increase yeast
Increase proofing time
BREAD CRUST TOO DARK Oven is too hot Decrease oven temperature
Allow oven to preheat fully
BREAD CRUST TOO LIGHT Too low temperature Increase temperature
Use lower rack position
Use Standard Bake or Convection Bake
Common Baking Problems and Solutions
Problem Reason Solution