Southbend P36N-TTT, Руководство пользователя

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C
OOKING
H
INTS
W
ENDY
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G
AS
R
ANGE
P
AGE
20 O
WNER
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S
M
ANUAL
1195747
C
O
O
K
IN
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IN
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S
COOKING PROBLEMS AND SOLUTIONS
If… then…
Cakes are dark on the sides and not done in the center… lower oven temperature.
Cake edges are too brown… reduce number of pans or lower oven temperature.
Cakes have a light outer color… raise temperature.
Cakes settle slightly in the center… bake longer or raise oven temperature slightly. Do not open
doors except to load or unload product.
Cakes ripple… do not overload pans or use batter that is too thin.
Cakes are too coarse… lower oven temperature.
Pies have uneven color… reduce number of pies per rack or eliminate use of bake pans.
Brown sugar topping or meringue blows off… after oven is preheated, turn off oven and put product in oven
until topping sets, then turn oven back on.
Rolls have uneven color… reduce number or size of pans.
Meats are browned and not done in center… lower oven temperature and roast longer.
Meats are well done and not browned… raise temperature. Limit amount of moisture.
Meats develop hard crust… reduce temperature or place pan of water in oven.
Excessive meat shrinkage occurs… lower oven temperature.