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General 25 Information
AVOID SERVICE CHECKLIST
PROBLEM POSSIBLE CAUSE / SOLUTION
POOR BAKING RESULTS
Baked goods too done or
not done enough.
Baked foods not evenly
browned and/or raised.
Baking time too long.
Oven steaming.
Actual oven temperature and cooking times may vary from recipe or box instruction. If
this is a new range, temperatures may differ from your old range. Older ovens may
drift in temperature. You may have to adjust your favorite recipe times and
temperatures.
Use the pan size recommended in the recipe. Except when baking pies or breads, set the
oven temperature control 13°C (25°F) lower when using glass pans.
A covered pan should not be used for baking, unless specified in the recipe. Foods
baked in covered pans do not brown well.
Use clean, shiny pans. Blackened pans may cause burning of bottom. Use flat
bottom pans. Warped pans may cause uneven baking.
If bottom of foods burns, raise the rack. If top of foods is too brown, lower the rack.
Frequently opening the oven door to check doneness. Oven temperature drops 10°C
(18°F) or more each time door is opened. Set for shortest baking time and check
baking process only at end of set time. Check baking progress through the window
if available.
Placing a very large pan or several smaller pans very close together on one rack does not
allow proper circulation of the oven air around the pans. A cookie sheet or sheet pan
should not cover the entire oven rack. Allow at least 5.1 cm (2 in.) of space for air
circulation on all sides of baking pan(s) and between pans and sides of the oven. When
two racks are used, stagger pans so one is not directly above the other.
It will take approximately 10 minutes for the oven to reach the temperature setting.
Better results will be obtained by preheating the oven before placing foods to be
baked.
Moist foods may cause oven steaming. Cover the dish if appropriate for the food
being cooked.