Solving Baking Problems - Thermador SEM272 Manual De Cuidado Y Uso

Problem Solving / Consumer Service SEM/SEMW Oven Care and Use ManuaJ
Solving Baking Problems
With either BAKE, CONVECTION or CONVECTION BAKE, poor results can occur for many rea-
sons other than a malfunction of the oven. Check the Recommendations 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 Recommendations for the correct rack position and
baking time.
BAKING PROBLEM
Food browns unevenly
Food too brown on bottom
Food dry or has shrunk
excessively
Food baking or roasting
too slowly
Pie crusts do not brown on
bottom or have soggy crust
Cakes pale, fiat and may
not be done inside
Cakes high in middle with
crack on top
Pie crust edges too brown
CAUSE
Oven not preheated
Aluminum foil on oven rack or oven bottom
Baking utensil too large for recipe
,, Pans touching each other or oven walls
,, Oven not preheated
Using glass, dull or darkened metal pans
Incorrect rack position
Pans touching each other or oven walls
,, Oven temperature too high
,, Baking time too long
Oven door opened frequently
Pan size too large.
,, 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
Oven temperature too low
Incorrect baking time
,, Cake tested too soon
Oven door opened too often
Pan size may be too large
,, Baking temperature too high
,, Baking time too long
Pans touching each other or oven walls
Incorrect rack position
,, Pan size too small
Oven temperature too high
Edges of crust too thin
35