Baking and roasting
With either Bake or Convection Bake and Convection Roast poor results can
occur for many reasons other than a malfunction of the oven. Check the chart
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 Charts for the correct rack position and baking time.
Baking Problem
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 is dry or has
shrunk excessively
• Oven temperature too high
• Baking time too long
• Oven door opened frequently
• Pan size too large
Food is baking or
roasting too slowly
• Oven temperature too low
• Oven not preheated
• Oven door opened frequently
• Tightly sealed with aluminum foil
• Pan size too small
Pie crusts do not brown
on bottom or crust is sogg
• Baking time not long enough
• Using shiny steel pans
• Incorrect rack position
• Oven temperature is too low
Cakes pale, flat and may
not be done inside
• Oven temperature too low
• Incorrect baking time
• Cake tested too soon
• Oven door opened too often
• Pan size may be too large
Cakes high in middle with
crack on top
• Oven temperature too high
• 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
Cause
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www.gaslandchef.com
3330-A Marathon Ct Charleston, SC 29418
1 (844) 538-7890