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OPERATION PLATINUM SERIES SECTIONAL RANGE
PAGE 20 OF 80 INSTALL & OPERATIONS MANUAL 1185836 REV 3 (07/06)
CORRECTING PROBLEMS WHEN COOKING WITH A CONVECTION OVEN
If… then…
Cakes are dark on the sides and not done in the center… lower oven temperature.
Cake edges are too brown… reduce number of pans or lower oven temperature.
Cakes have light outer color… raise temperature.
Cake settles slightly in the center…
bake longer or raise oven temperature slightly. Do not open
doors too often for long periods.
Pies have uneven color… reduce number of pies per rack.
Meats are browned, but not done in center… lower oven temperature and roast longer.
Meats are well done and not browned… raise temperature. Limit amount of moisture.
Cakes ripple… pans are overloaded or batter is too thin.
There is excessive meat shrinkage… lower oven temperature.
Cakes are too coarse… lower oven temperature.