23
S
So
ollvviin
ng
g B
Baakkiin
ng
g P
Prro
ob
blle
em
mss
Baking problems can occur for many reasons. Check the chart 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
for you to adjust your recipes and cooking times accordingly.
B
BA
AK
KIIN
NG
G P
PR
RO
OB
BLLE
EM
M R
RE
EM
ME
ED
DIIE
ES
S
P
PR
RO
OB
BLLE
EM
M
C
CA
AU
US
SE
E
R
RE
EM
ME
ED
DY
Y
Food browns
Improper heating
Preheat until oven
unevenly
indicator light goes out.
Aluminum foil on rack
Remove foil.
or oven bottom
Baking utensils too large
Use correct size utensil.
for the recipe or oven.
Several utensils crowded
Leave at least 1 1/2”
together
(3.8 cm) or more space
between all utensils and
oven walls.
Food too brown Baking utensil too large
Use correct utensil
on bottom
Baking utensil dark or glass
Lower oven temperature
25
o
F (-3.8
o
C) for this type
of utensil.
Food dries
Oven temperature too high
Lower oven temperature
before
Oven door opened too
Check food at minimum
browning
frequently
time.
Cookies too
Pans too deep
Use a cookie sheet (not a
brown on
baking pan).
bottom
Dark cookie sheet
Use light, shiny cookie
sheet.
Oven temperature too high
Lower oven temperature
Cookies too
Hot cookie sheet
Allow cookie sheet to
flat
cool between batches.
Cake too brown Oven temperature too high
Lower temperature;
on bottom or
if using glass pan, lower
crust forms on
25
o
F (-3.8
o
C)
bottom
Cakes burns on Oven too hot
Reduce temperature.
sides or not
Wrong pan size
Use recommended pan
done in center
size; fill pan no more
than 2/3 full.
22
C
Co
on
nvve
en
nttiio
on
naall B
Baakkiin
ng
g C
Ch
haarrtt
R
Re
ecco
om
mm
me
en
nd
de
ed
d
C
Co
on
nvve
en
nttiio
on
naall C
Co
on
nvve
eccttiio
on
n
P
Paan
n
T
Te
em
mp
pe
erraattu
urre
e T
Tiim
me
e
T
Tiim
me
e
((
o
o
F
F))
((
o
o
C
C)) ((m
miin
n..))
((m
miin
n..))
B
BR
RE
EA
AD
DS
S
Yeast Loaf
Loaf Pan
375
191 30-35
25-35
Yeast Rolls
Cookie Sheet
400
204 12-15
11-13
Biscuits
Cookie Sheet
400
204 8-10
7-9
Nut Breads
Loaf Pan
375
191 30-35
20-25
Cornbread
8”x8” (20x20 cm)
400
204 25-30
15-20
Corn Muffins
Muffin Tin
375
191 15-20
10-12
Fruit Muffins
Muffin Tin
475
191 15-20
12-15
C
CA
AK
KE
ES
S//C
CO
OO
OK
KIIE
ES
S
Angelfood
Tube Pan
375
191 35-45
30-35
Bundt
Tube Pan
350
177 45-50
35-40
Cupcakes
Muffin tin
350
177 16-20
15-17
Layer, Sheet
13”x9” (23x33 cm)
350
177 40-50
30-35
Layer, Two
9” (23 cm) round
350
177 30-35
25-30
Pound
Loaf Pan
350
177 60-65
45-50
Brownies
13”x9” (23x33 cm)
350
177 25-30
20-25
Choc. Chip
Cookie Sheet
350
177 12-15
9-10
Sugar Cookies
Cookie Sheet
350
177 10-12
7-10
P
PIIE
ES
S//P
PA
AS
ST
TR
RY
Y
Pie Crust
9” (23 cm) round
425
218 10-12
7-9
Two Crust, Fruit 9” (23 cm) round
375
191 55-60
50-55
Pumpkin Pie
9” (23 cm) round
375
191 40-45
35-40
Custard
6 - 4 oz cups
350
177 35-40 Not Rec.
Cream Puffs
Cookie Sheet
400
204 30-35
25-27
M
MIIS
SC
CE
ELLLLA
AN
NE
EO
OU
US
S
Baked Potatoes (4) 8 oz (227 gm)
375
191 60-75
50-55
Lasagna
9”x5” (23x13 cm)
375
191 55-60
45-50
Cheese Souffle
1 qt. (.95 L)
350
177 45-50
35-40
Stuffed Peppers 13”x9” (23x33 cm)
375
191 60-70
45-50
Quiche
9” (23 cm) round
400
204 25-30 Not Rec.
*Note: These charts are recommended only as a guide for times and
temperatures. Times and temperatures may vary depending on conditions
and food type. For best results, always check food at minimum time.
