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‘.‘.
Sticks to pan‘. _< ’ .*:
’ Cracks and falls apar
. .
-Excessive shrinkage
‘. ‘from sides of pan ., ’
‘_‘.j?afi fm jai$& .‘, .- .:.
.0vemtixing or underinixing ..
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,‘~,Teon~ch or too littleliquid
Old or too liffle baking powder.
Overmixing
.; Oven ,not level -I .,
Batter uneven
Cake pans too close to oven walls or each other
.._
Cake cooled in pan too long
.Pan not greased and floured
Removed from pan too soon
Too much shortening, leavening or sugar
Oven too hot or overbaking
Convect Baking ‘Rec(ommendations
0 Use convection baking for breads, cakes, cookies, and pies.
0 As a general rule, when using recipes or prepared mixes developed for a
conventional bake oven, set the oven temperature 25°F lower than the recipe
recommended temperature. Times will be similar to or a few minutes less than
recipe recommended times. The charton page 15 compares times and temperatures
of many baked foods. Use this as a reference.
0 For better browning, place cookie sheets and baking pans lengthwise, side to side
on the rack.
0 Cookie sheets should be without sides and made of shiny aluminum. The best size
to use for cookie sheets is 16” x 12” or smaller.
16