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Built-in DM Oven Care and Use Manual
• Oven not preheated
• Aluminum foil on oven rack or oven bottom (not recommended)
• Bakeware too large for recipe
• Pans touching each other or oven walls
• Oven not preheated
• Using glass, dull or darkened metal pans
• Incorrect rack position
• Pans touching each other or oven walls
• Oven temperature too high
• Baking time too long
• Oven door opened frequently
• Pan size too large.
• Oven temperature too low
• Oven not preheated
• Oven door opened frequently
• Food too tightly sealed with aluminum foil
• Pan size too small
• Baking time not long enough
• Using shiny metal pans
• Incorrect rack position
• Oven temperature is too low
• Oven temperature too low
• Incorrect baking time
• Cake tested too soon
• Oven door opened too often
• Pan size may be too large
• Baking temperature too high
• Baking time too long
• Pans touching each other or oven walls
• Incorrect rack position
• Pan size too small
• Oven temperature too high
• Edges of crust too thin
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Solving Baking Problems
With either BAKE, CONVECTION or CONVECTION BAKE, poor results can occur for many reasons. Check the recommen-
dations below for causes of the most common problems. Since the size, shape and material of bakeware directly affect the
baking results, the best solution may be to replace old bakeware that have darkened and warped with age and use. Check the
Baking Recommendations for the correct rack position and baking time.
BAKING PROBLEM POSSIBLE CAUSES
Problem Solving / Consumer Service
Food browns unevenly
Food too brown on bottom
Food dry or has shrunk exces-
sively
Food baking or roasting too
slowly
Pie crusts do not brown on bottom
or have soggy crust
Cakes pale, flat and may not be
done inside
Cakes high in middle with crack
on top
Pie crust edges too brown