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18 • Eng
l
is
h
C
heck the chart below
f
or causes o
f
the most common bakin
g
problems. Since the size, shape and material o
f
baking utensils directly a
ff
ect the baking results, the best solution may be to replace old baking utensils that have
d
ar
k
ene
d
an
d
warpe
d
wit
h
a
g
e an
d
use. A
l
so c
h
ec
k
t
h
e convection
b
a
k
in
g
c
h
art on pa
g
e 9, t
h
e rac
k
position an
d
the bakin
g
time
.
Self Help - Bakin
g
Table 8: Self Help - Baking
Baking Problem Cause
–
Oven not pre
h
eate
d
–
Al
u
min
u
m
fo
il
o
n
o
ven r
a
ck
o
r
o
ven
bo
tt
om
–
Baking utensil too large
f
or recip
e
–
Pans touc
h
in
g
eac
h
ot
h
er or oven wa
lls
–
Oven not
p
re
h
eate
d
–
Usin
g
gl
ass,
d
u
ll
or
d
ar
k
ene
d
meta
l
pan
s
–
Incorrect rack positio
n
–
Pans touc
h
ing eac
h
ot
h
er or oven wa
lls
–
Oven temperature too hi
g
h
–
Ba
k
ing time too
l
on
g
–
Oven door opened frequentl
y
–
Pan size too lar
ge
–
Oven temperature too
l
ow
–
Oven not preheate
d
–
Oven door o
p
ened
f
re
q
uentl
y
–
Ti
g
htly sealed with aluminum foi
l
–
P
a
n size t
oo
sm
a
l
l
–
Ba
k
in
g
time not
l
on
g
enou
gh
–
Usin
g
shiny steel pan
s
–
Incorrect rac
k
p
ositio
n
–
Oven temperature is too
l
o
w
–
Oven tem
p
erature too
l
ow
–
Incorrect
b
a
k
in
g
tim
e
–
C
a
ke teste
d
t
oo
s
oon
–
Oven door o
p
ened too o
f
te
n
–
Pan size too
l
ar
ge
–
Ba
k
ing temperature too
h
ig
h
–
Ba
k
in
g
time too
l
on
g
–
Pans touchin
g
each other or oven wall
s
–
Incorrect rac
k
p
ositio
n
–
Pan size too sma
ll
–
Oven temperature too
h
ig
h
–
Ed
g
es of crust too thi
n
g
F
ood browns unevenly
F
oo
d
too
b
rown on
b
ottom
F
ood is dr
y
or has shrun
k
e
xcessive
ly
F
ood is bakin
g
or roastin
g
too
slowl
y
P
ie cr
u
sts
do
n
o
t
b
r
o
wn
o
n
b
ottom or have soggy crus
t
C
akes pale, fl at and may not be
do
ne insi
de
C
a
k
es
h
i
gh
in mi
ddl
e wit
h
crac
k
o
n
t
o
p
P
ie crust e
dg
es too
b
row
n
C60T266A4 12/1/06 16:51 Página 20