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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
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
26
Note:
The above information is given as a guide only.
Single Rack
Time
Food
Pan Size
Position
Temp
(min)
BREADS
Biscuits
Cookie sheet
2 & 4
375˚ F (190.6˚ C)
7 - 9
Yeast loaf
Loaf pan
2 & 4
350˚ F (176.7˚ C) 20 - 25
Yeast rolls
Cookie sheet
2 & 4
375˚ F (190.6˚ C) 11 - 13
Nut bread
Loaf pan
2 & 4
350˚ F (176.7˚ C) 20 - 25
Cornbread
8" x 8"
2 & 4
375˚ F (190.6˚ C) 15 - 20
Gingerbread
8" x 8"
2 & 4
325˚ F (162.8˚ C) 30 - 35
Muffins
Muffin tin
2 & 4
350˚ F (176.7˚ C) 12 - 15
Corn muffins
Muffin tin
2 & 4
350˚ F (176.7˚ C)
0 - 12
CAKES
Angel food
Tube pan
3 or 4
325˚ F (162.8˚ C) 30 - 35
Bundt
Tube pan
3 or 4
325˚ F (162.8˚ C) 35 - 40
Cupcakes
Muffin pan
2 & 4
325˚ F (162.8˚ C) 15 - 17
Layer, sheet
13" x 9"
2 & 4
325˚ F (162.8˚ C) 30 - 32
Layer, two
9" round
2 & 4
325˚ F (162.8˚ C) 25 - 30
Pound
Loaf pan
2 & 4
325˚ F (162.8˚ C)
5 - 50
COOKIES
Brownies
13" x 9"
2 & 4
325˚ F (162.8˚ C)
20 -25
Choc. chip
Cookie sheet
2,3,& 4
350˚ F (176.7˚ C)
7 -10
Sugar
Cookie sheet
2,3,& 4
325˚ F (162.8˚ C)
9-10
PASTRY
Cream puffs
Cookie sheet
2 & 4
375˚ F (190.6˚ C)
4 - 27
PIES
Crust, unfilled
9" round
2 & 4
400˚ F (204.4˚ C)
7 - 9
Crust, filled
9" round
2 & 4
350˚ F (176.7˚ C) 50 - 55
Lemon meringue
9" round
2 & 4
325˚ F (162.8˚ C)
4 - 5
Pumpkin
9" round
2 & 4
325˚ F (162.8˚ C) 35 - 45
Custard
6 - 4 oz cups
2 & 4
325˚ F (162.8˚ C) 30 - 35
ENTREES
Egg rolls
Cookie sheet
2 & 4
375˚ F (190.6˚ C)
8 - 10
Fish sticks
Cookie sheet
2 & 4
400˚ F (204.4˚ C)
13 -16
Lasagna, frz
Cookie sheet
2 & 4
350˚ F (176.7˚ C) 60 - 65
Pot pie
Cookie sheet
2 & 4
375˚ F (190.6˚ C) 10 - 12
Gr. peppers stuffed
13" x 9"
2 & 4
350˚ F (176.7˚ C) 45 - 50
Quiche
9" round
2 & 4
375˚ F (190.6˚ C) 20 - 25
Pizza, 12"
Cookie sheet
2 & 4
375˚ F (190.6˚ C) 10 - 12
Mac. & cheese, frz
Cookie sheet
3 or 4
350˚ F (176.7˚ C) 45 - 50
VEGETABLES
Baked potatoes
On rack
3 or 4
350˚ F (176.7˚ C) 45 - 50
Spinach souffle
1 qt. casserole
3 or 4
325˚ F (162.8˚ C) 35 - 40
Squash
Cookie sheet
3 or 4
350˚ F (176.7˚ C) 40 - 45
French fries
Cookie sheet
3 or 4
400˚ F (204.4˚ C) 10 - 15
Convection Baking Chart
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Baking
