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SEM/SEMW Oven Care and Use Manual
35
Solving Baking Problems
With either BAKE, CONVECTION or CONVECTION BAKE, poor results can occur for many rea-
sons other than a malfunction of the oven. Check the Recommendations below for causes of the
most common problems. Since the size, shape and material of baking utensils directly affect the
baking results, the best solution may be to replace old baking utensils that have darkened and
warped with age and use. Check the Baking Recommendations for the correct rack position and
baking time.
BAKING PROBLEM CAUSE
Food browns unevenly • Oven not preheated
• Aluminum foil on oven rack or oven bottom
• Baking utensil too large for recipe
• Pans touching each other or oven walls
Food too brown on bottom • Oven not preheated
• Using glass, dull or darkened metal pans
• Incorrect rack position
• Pans touching each other or oven walls
Food dry or has shrunk • Oven temperature too high
excessively • Baking time too long
• Oven door opened frequently
• Pan size too large.
Food baking or roasting • Oven temperature too low
too slowly • Oven not preheated
• Oven door opened frequently
• Tightly sealed with aluminum foil
• Pan size too small
Pie crusts do not brown on • Baking time not long enough
bottom or have soggy crust • Using shiny steel pans
• Incorrect rack position
• Oven temperature is too low
Cakes pale, flat and may • Oven temperature too low
not be done inside • Incorrect baking time
• Cake tested too soon
• Oven door opened too often
• Pan size may be too large
Cakes high in middle with • Baking temperature too high
crack on top • Baking time too long
• Pans touching each other or oven walls
• Incorrect rack position
• Pan size too small
Pie crust edges too brown • Oven temperature too high
• Edges of crust too thin
Problem Solving / Consumer Service