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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 instruc-
tion. 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 pre-heating the oven before placing
foods to be baked.
Moist foods may cause oven steaming. Cover the dish if appropriate for the food
being cooked.
Avoid Service Check List
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