Moffat YSD-6A, Operation Manual

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Dry cake Too much flour. Not enough sugar or shortening.
Too much baking powder. Over beaten egg
white. Over baking at too low a temperature.
Coarse Texture Too much baking powder. Not enough liquid.
Oven not hot enough. Insufficient creaming of
shortening and sugar.
Uneven cooking Too high a temperature selected. Oven or racks
not level. Insufficient air space around trays or
baking tins. Opening oven door unnecessarily.
Faulty thermostat, oven door seal or restricted
oven venting.
Smoking or discoloration around door Oven too hot. Food spillovers not cleaned up.
Faulty oven door seal.
Circuit diagram