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Baking
Operation
Operation
Solving Baking Problems
Baking problems can occur for many reasons. Check the chart below for
the causes and remedies for the most common problems. It is important
to remember that the temperature setting and cooking times you are
accustomed to using with your previous oven may vary slightly from
those required with this oven. If you find this to be true, it is necessary
for you to adjust your recipes and cooking times accordingly.
Problems Cause Remedy
Cakes burned on the 1. Oven was too hot 1. Reduce temperature
sides or not done
2. Wrong pan size 2. Use recom. pan size
in center
3. Too many pans 3. Reduce no. of pans
Cakes crack on top 1. Batter too thick 1. Follow recipe
Add liquid
2. Oven too hot 2. Reduce temperature
3. Wrong pan size 3. Use recom. pan size
Cakes are not level 1. Batter uneven 1. Distribute batter even
2. Oven or rack not level 2. Level oven or rack
3. Pan was warped 3. Use proper pan
Food too brown on 1. Oven door opened 1. Use door window to
bottom too often check food
2. Dark pans being used 2. Use shiny pans
3.
Incorrect rack position
3.
Use recom. rack position
4. Wrong bake setting 4. Adjust to conventional
or convection setting
as needed
5. Pan too large 5. Use proper pan
Food too brown on 1. Rack position too high 1. Use recom. rack position
top
2. Oven not preheated 2. Allow oven to preheat
3. Sides of pan too high 3. Use proper pans
Cookies too flat 1. Hot cookie sheet 1. Allow sheet to cool
between batches
Pies burned around 1. Oven too hot 1. Reduce temperature
edges
2. Too many pans used 2. Reduce no. of pans
3. Oven not preheated 3. Allow oven to preheat
Pies too light on top 1. Oven not hot enough 1. Increase temperature
2. Too many pans used 2. Reduce no. of pans
3.
Oven not preheated
3.
Allow oven to preheat
Common Baking Problems/Remedies
Broiling
BROIL (Infrared Broil)
The broil burner at the top of the
oven heats the metal screen until
it glows. Heat radiates from the
GourmetGlo™ infrared broiler
located at the top of the oven
cavity. The distance between the
foods and the broil elements
determines broiling speed. For
“fast” broiling, food may be as
close as 2 inches (5 cm) to the
broil element or on the top rack. “Fast” broiling is best for meats where
rare to medium doneness is desired. Use this setting for broiling small
and average cuts of meat.
CONVECTION BROIL
(Infrared Convection Broil)
The top element operates at full
power. This function is exactly
the same as regular broiling with
the additional benefit of air
circulation by the motorized fan
in the rear of the oven. Smoke is
reduced since the airflow also
reduces peak temperatures on
the food. Use this setting for
broiling thick cuts of meats.
infrared broil
OFF
BROIL
BAKE
C
ONVECTION
BAKE
CONVECTION
BROIL
infrared convection broil
OFF
B
ROIL
BAKE
CONVECTION
BAKE
CONVECTION
BROIL