Publicidad
Idiomas disponibles
Idiomas disponibles
Solving traditional baking problems
Poor results can occur with either Bake or Con-
vection Bake for many reasons other than mal-
functioning of the oven. Check the chart below
for the causes of the most common problems.
Since the size, shape and material of baking
BAKING PROBLEM
Food browns unevenly
Food too brown on bottom
Food is dry or has shrunk excessively
Food is baking or roasting too slowly
Pies do not brown on bottom or have a soggy
crust
Cakes are pale, flat, and may not be done inside
Cakes are high in the middle and cracked on
the top
Pie crust edges are too brown
utensils directly affect baking results, the best
solution may be to replace old baking uten-
sils that have darkened and warped with age
and use.
•
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 low
•
Oven not preheated
•
Oven door opened frequently
•
Tightly sealed with aluminum foil
•
Pan size too small
•
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
EN 55
CAUSE
Publicidad
