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TROUBLESHOOTING
TROUBLESHOOTING
29
SOLVING BAKING AND ROASTING
PROBLEMS
With either Bake or Convection Bake and 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.
Baking and Roasting
Problem
Cause
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 soggy
•
Oven temperature too low
•
Oven not preheated
•
Oven door opened frequently
•
Tightly sealed with aluminum foil
•
Pan size too small
•
Baking time not long enough
•
Using shiny steel pans
•
Incorrect rack position
•
Oven temperature is too low
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
Cakes pale, flat and may not
be done inside
Baking and Roasting
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 is dry or has
shrunk excessively
•
Oven temperature too high
•
Baking time too long
•
Oven door opened frequently
•
Pan size too large