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Common Baking Problems and Causes
If you have carefully followed the basic instructions and still experienee poor results, these suggestions
may be helpful.
Cause Problem Cause
Slow baking Baking or roasting time too Too little leavening.
or roasting, short. Overmixing.
Temperature too low. Pan too large,
Oven out of calibration. Oven temperature too high.
Old oven out of calibration. Baking time too long.
Incorrect use of 'aluminum foil. Pans too close to each other or
Oven not preheated. , oven wall.
Oven door opened frequently. Improper measurement of
Too many pails on racks, sugar, baking powder, liquid
Pans touching each other or or fat.
oven walls. Old baking powder.
Batter uneven in pans. Oven temperature too high.
Oven temperature too low or Baking time too long.
baking time too short.
Range not level. Too much liquid.
Undermixing.
Undermixing. Oven temperature too low.
Too much liquid.
......... Baking time too short.
Temperature too high. Not enough shortening.
Baking time too long. Too much baking powder.
Overmixing. Overmixing.
Too much flour. Oven temperature too high.
Pans touching each other or
oven walls. Batter overmixed.
......... Oven temperature too high.
Too much shortening or sugar.
Too much or too little liquid. Too much leavening.
Temperature too low. Temperature too high.
Old or too little baking powder. Pan too small.
I
Pan too small. Oven temperature too high.
Oven door opened frequently. Pans touching each other or
Oven not preheated. ' oven wall.
Pans darkened, dented or Edges of crust too thin.
warped. Using shiny metal pans.
Cakes don't brown Oven temperature too low.
Overmixing. Temperature too low at start of
Too much liquid, baking.
Incorrect pan size or too little Filling too juicy.
batter in pan. Using shiny metal pans.
Oven door opened too often.
Oven not preheated.
Pans touching each other or
on the bottom, oven wails.
Using glass, darkened, warped
or dull finish metal pans.
Incorrect rack position.
Incorrect use of aluminum foil.
............... I
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